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Best Spicy Shrimp Sushi Stack Recipe: Make Restaurant-Quality Sushi at Home

A visually stunning and flavor-packed Japanese-inspired dish that layers seasoned sushi rice, creamy avocado, crisp cucumber, and spicy shrimp with sriracha mayo into beautiful sushi stacks—no rolling required.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese Fusion
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 1 cup short-grain sushi rice well rinsed
  • 2 cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 pound cooked shrimp peeled, deveined, and diced
  • 3 tablespoons mayonnaise or Kewpie mayo
  • 1-2 tablespoons sriracha sauce
  • Salt and pepper to taste
  • 2 avocados diced or sliced
  • ½ English cucumber diced or sliced
  • 1 tablespoon lime juice
  • Furikake
  • Sesame seeds
  • Nori strips optional
  • Wasabi and pickled ginger for serving

Method
 

  1. Rinse rice until water runs clear. Add to pot with 2 cups water, bring to boil, then simmer covered for 20 minutes. Let rest for 5 minutes.
  2. Mix rice vinegar, sugar, and salt until dissolved. Fold into slightly cooled rice and let cool completely.
  3. Combine diced shrimp with mayonnaise and sriracha; season to taste.
  4. In another bowl, mix avocado, cucumber, lime juice, and salt.
  5. Grease a food ring or cup mold and place on plate.
  6. Press ¼ cup rice into bottom of mold to form base.
  7. Add a layer of avocado-cucumber mixture.
  8. Add a layer of spicy shrimp mixture and press lightly.
  9. Top with another ¼ cup rice and press to compact layers.
  10. Remove mold carefully to reveal stack, then garnish with furikake, sesame seeds, and nori strips.
  11. Serve immediately with wasabi, soy sauce, and pickled ginger.

Notes

Use fully cooled rice for clean stacking. Swap shrimp with tuna or tofu for variations. Assemble just before serving to keep avocado fresh.