Spicy Shrimp Sushi Stacks: A No-Roll Sushi Recipe Anyone Can Make

Confession time: I adore sushi, but I have the rolling skills of a distracted toddler. Enter Spicy Shrimp Sushi Stacks—a genius way to enjoy all the flavors of sushi without wrestling with seaweed or bamboo mats. Think of them as sushi’s laid-back cousin: layered, gorgeous, and still totally fancy-looking on the table.

This recipe brings together juicy spicy shrimp, fluffy seasoned sushi rice, creamy avocado, crisp cucumber, and a drizzle of spicy mayo that ties it all together. Best part? It looks like you spent hours in the kitchen, but in reality, these little sushi bowls in disguise come together in just 25 minutes.

Whether you’re hosting friends, planning a seafood appetizer for a dinner party, or just craving takeout-style sushi at home, these stacks are a total win. Plus, they’re customizable—spicy or mild, stacked tall or short, and pretty enough to Instagram before diving in.

Why You’ll Love These Spicy Shrimp Sushi Stacks

• No rolling required: Perfect for anyone intimidated by traditional sushi recipes.

• Quick & easy: Ready in under 30 minutes.

• Flavour explosion: Creamy, spicy, savoury, and fresh all in one bite.

• Crowd-pleaser: Works as a sushi bowl dinner or a show-stopping seafood appetizer.

Ingredients

• 1 pound (450 g) large shrimp, peeled and deveined

• 2 tablespoons (30 ml) olive oil

• 2 tablespoons (30 ml) soy sauce

• 1 tablespoon (15 ml) rice vinegar

• 2 teaspoons (8 g) sugar

• 1 tablespoon (15 ml) sesame oil

• 2 tablespoons (30 ml) sriracha sauce

• 1/2 cup (120 g) mayonnaise

• 1 cup (200 g) sushi rice

• 1 1/2 cups (360 ml) water

• 1 tablespoon (15 ml) rice vinegar (for rice)

• 1/2 teaspoon (3 g) salt

• 1 avocado, sliced

• 1 small cucumber, julienned

• 1 tablespoon (10 g) sesame seeds (optional)

• Fresh cilantro or green onions for garnish (optional)

Step-by-Step Directions

1. Make the sushi rice. Rinse rice until water runs clear. In a pot, combine rice and water, bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat, stir in rice vinegar and salt. Cover and let sit for 10 minutes.

2. Cook the shrimp. Heat olive oil in a skillet over medium-high. Add shrimp and cook 2–3 minutes per side until pink. Remove from heat.

3. Add the sauce. Whisk soy sauce, rice vinegar, sesame oil, sugar, and sriracha. Toss shrimp in the sauce, then return to skillet for 1 minute to coat.

4. Mix the spicy mayo. Stir mayonnaise with a spoonful of sriracha until smooth.

5. Assemble the stacks. Using a round mold or clean can, layer sushi rice at the bottom, press gently, then add shrimp, avocado slices, and cucumber.

6. Garnish & serve. Drizzle spicy mayo on top. Sprinkle with sesame seeds, cilantro, or green onions.

Tips for Perfect No-Roll Sushi

• Mold hack: No fancy mold? A clean soup can with both ends removed works wonders.

• Rice texture: Don’t skip rinsing the rice—it helps achieve that classic sushi stickiness.

• Make it mild: Reduce sriracha if you prefer a gentler heat level.

• Extra toppings: Mango, pickled ginger, or even crispy tempura bits take these stacks to the next level.

• Serving style: Make them tall for “wow” factor or serve deconstructed as sushi bowls for a casual vibe.

A Little Story from My Kitchen

The first time I served these Spicy Shrimp Sushi Stacks was at a girls’ night. I’ll admit, I was nervous—my friends are sushi fanatics, and I didn’t want to disappoint with a “fake-out” version. But the second those little stacks hit the table, everyone gasped (the good kind).

By the end of the night, plates were clean, spicy mayo drizzles had disappeared, and my best friend asked for the recipe before she even finished her last bite. That’s when I knew these no-roll sushi stacks had earned a permanent spot in my recipe collection.

What to Serve with Spicy Shrimp Sushi Stacks

• Edamame with sea salt: Classic, simple, and pairs beautifully.

• Miso soup: A cosy, savoury start to balance the spice.

• Seaweed salad: Light and refreshing alongside the creamy shrimp.

• Sake or crisp white wine: If it’s a party, drinks make it extra fun.

When I’m serving these as a main dish, I’ll often make them into larger stacks or sushi bowls, then pair with a simple side salad. For appetizers, the smaller, individual stacks are perfect finger-food conversation starters.

How to Store Leftovers

• Fridge: Best eaten fresh, but if needed, store in an airtight container for up to 1 day. Keep avocado slices separate to avoid browning.

• Rice tip: Sushi rice tends to harden in the fridge, so sprinkle lightly with water before reheating.

• Shrimp reheat: Warm gently on the stovetop or microwave for just 20–30 seconds to avoid overcooking.

• Spicy mayo: Store separately in a jar and drizzle fresh before serving leftovers.

Honestly, these are so good, leftovers are rare—but if you do have some, sushi bowls are the easiest way to enjoy them the next day.

FAQs About Spicy Shrimp Sushi Stacks

Can I use a different protein?

Yes! Salmon, crab, or even tofu make fantastic swaps.

Do I need sushi-grade shrimp?

Nope—since the shrimp are cooked, regular fresh or frozen shrimp work perfectly.

Can I prep these ahead of time?

You can cook the rice and shrimp ahead, but assemble stacks just before serving to keep everything fresh.

What if I don’t have sushi rice?

Use jasmine or short-grain rice for a similar sticky texture.

Can I make these into bowls instead of stacks?

Absolutely—just layer everything in a bowl for a fun, deconstructed version.

A Fresh Take on Sushi at Home

At the end of the day, Spicy Shrimp Sushi Stacks are proof that sushi doesn’t need to be intimidating. With layers of fluffy rice, spicy shrimp, creamy avocado, and drizzles of spicy mayo, this no-roll sushi recipe delivers bold flavor with zero stress.

So next time you’re craving sushi but don’t want the hassle of rolling, grab your shrimp and a can mold—because dinner just got fun, fresh, and totally irresistible.

Discover more delicious recipes by following me on Facebook and Pinterest.

Spicy Shrimp Sushi Stacks

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• Author: Olivia Hartwellen
• Total Time: 25 minutes
• Yield: 4–6 stacks 1x

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Description

These Spicy Shrimp Sushi Stacks are the perfect no-roll sushi recipe—packed with tender shrimp, seasoned sushi rice, creamy avocado, crisp cucumber, and spicy mayo. Whether served as a stunning appetizer or a deconstructed sushi bowl dinner, they bring sushi restaurant vibes to your home kitchen—without the rolling pin.

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Ingredients

Scale 1x2x3x

• 1 lb (450 g) large shrimp, peeled and deveined

• 2 tbsp (30 ml) olive oil

• 2 tbsp (30 ml) soy sauce

• 1 tbsp (15 ml) rice vinegar

• 2 tsp (8 g) sugar

• 1 tbsp (15 ml) sesame oil

• 2 tbsp (30 ml) sriracha sauce

• ½ cup (120 g) mayonnaise

• 1 cup (200 g) sushi rice

• 1½ cups (360 ml) water

• 1 tbsp (15 ml) rice vinegar (for rice)

• ½ tsp (3 g) salt

• 1 avocado, sliced

• 1 small cucumber, julienned

• 1 tbsp (10 g) sesame seeds (optional)

• Fresh cilantro or green onions, chopped (optional garnish)

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Instructions

• Cook the Rice: Rinse rice thoroughly. Combine with water, bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat, stir in 1 tbsp rice vinegar and salt. Cover and let sit for 10 minutes.

• Cook the Shrimp: Heat olive oil in a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and cooked through. Remove from skillet.

• Make the Sauce: In a bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, and sriracha. Toss cooked shrimp in sauce and return to skillet for 1 minute to coat.

• Make Spicy Mayo: Mix mayonnaise with 1–2 tsp sriracha to taste.

• Assemble the Stacks: Using a round mold or cleaned can, layer rice, then shrimp, avocado slices, and cucumber. Press lightly as you go.

• Garnish and Serve: Drizzle with spicy mayo. Sprinkle with sesame seeds, cilantro, or green onions. Serve immediately.

Notes

No mold? Use a cleaned soup can with both ends removed.

Make it mild by reducing the sriracha.

Try additions like mango, tempura crumbs, or pickled ginger for variety.

Make bowls instead of stacks for a casual twist.

Best served fresh—assemble just before serving for peak texture.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Entrées
• Method: Layered / No-Roll
• Cuisine: Japanese-Inspired