How long do spicy shrimp sushi stacks last?

Spicy shrimp sushi stacks are best served immediately for fresh flavor and texture. The sushi rice can dry out, and the mango salsa may release liquid if stored too long. If you need to prep ahead, cook the shrimp and rice separately, store in airtight containers, and assemble the spicy shrimp sushi stacks just before serving.

Can I make shrimp sushi cups or upside-down shrimp sushi?

Yes! Use a small mold, ramekin, or sushi stack mold to create shrimp sushi cups or upside-down shrimp sushi. Layer sushi rice, sesame soy shrimp, avocado, cucumber, and mango salsa, then gently press and invert for perfect presentation.

Can I use other proteins instead of shrimp?

This shrimp stack recipe works with crab, tuna, or even tofu for a vegetarian-friendly option. Keep the spicy marinade or sriracha for bold flavor to maintain the signature taste of spicy shrimp sushi stacks.

Is this recipe suitable for busy weeknights or special occasions?

Absolutely. This spicy shrimp sushi stacks recipe is quick, easy, and family-friendly. It can be customized with different vegetables, mango salsa, or sauces, making it perfect for casual dinners, entertaining guests, or making sesame soy shrimp rice stacks for a special occasion.

Spicy Shrimp Sushi Stacks – Quick, Easy & Delicious 2026

Name: Spicy Shrimp Sushi Stacks
Prep time: 20 min
Cook time: 10 min
Total time: 45 min
Yield: 4–6 stacks
Cuisine: Japanese-inspired
Ingredients: 2 cups sushi rice; 2 ½ cups water; ¼ cup rice vinegar; 2 tablespoons sugar; 1 teaspoon salt; 1 lb large shrimp, peeled and deveined; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 teaspoon garlic powder; 1 teaspoon paprika; 1–2 teaspoons sriracha; 1 ripe mango, diced; ½ red bell pepper, diced; 2 tablespoons red onion, finely chopped; 1 tablespoon fresh cilantro, chopped; Juice of 1 lime; Salt to taste; 1 avocado, sliced; ½ cucumber, thinly sliced; 2 teaspoons black and white sesame seeds; Optional: nori strips or microgreens for decoration

Description

Layers of tender sesame soy shrimp, perfectly seasoned sushi rice, and fresh toppings like mango salsa and avocado come together in this eye-catching, handheld sushi stack. Perfect for appetizers, dinner parties, or a fun weeknight treat, these stacks are as flavorful as they are Instagram-worthy.

Ingredients

Scale

🛒 Ingredients (makes 4–6 stacks):

For the Sushi Rice:

2 cups sushi rice
2 ½ cups water
¼ cup rice vinegar
2 tablespoons sugar
1 teaspoon salt

For the Spicy Shrimp:

1 lb large shrimp, peeled and deveined
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon garlic powder
1 teaspoon paprika
1–2 teaspoons sriracha (adjust to taste)

For the Mango Salsa:

1 ripe mango, diced
½ red bell pepper, diced
2 tablespoons red onion, finely chopped
1 tablespoon fresh cilantro, chopped
Juice of 1 lime
Salt to taste

Additional Layers & Garnishes:

1 avocado, sliced
½ cucumber, thinly sliced
2 teaspoons black and white sesame seeds
Optional: nori strips or microgreens for decoration

Instructions

📝 Instructions:

Step 1: Cook Sushi Rice

Rinse sushi rice under cold water until water runs clear.
Cook rice with 2 ½ cups water in a rice cooker or on the stove.
Mix rice vinegar, sugar, and salt. Fold into warm rice and let cool slightly.

Step 2: Prepare Spicy Shrimp

In a bowl, toss shrimp with soy sauce, sesame oil, garlic powder, paprika, and sriracha.
Heat a skillet over medium-high heat and cook shrimp 2–3 minutes per side until opaque and slightly caramelized.

Step 3: Make Mango Salsa

Combine diced mango, red bell pepper, onion, and cilantro in a small bowl.
Squeeze lime juice over the mixture and season with salt.

Step 4: Assemble Sushi Stacks

Use a sushi stack mold or ring mold.
Layer rice at the bottom, followed by avocado slices, cucumber, shrimp, and mango salsa.
Gently press each layer to hold shape, then carefully remove mold.

Step 5: Garnish & Serve

Sprinkle with sesame seeds.
Add nori strips or microgreens if desired.
Serve immediately with extra sriracha or soy sauce on the side.

Notes

Mold Alternatives: If you don’t have a sushi stack mold, use a small glass or ramekin.
Make Ahead: Prep shrimp, rice, and salsa in advance; assemble just before serving.
Spice Level: Adjust sriracha to taste or add a drizzle of spicy mayo for extra kick.

Prep Time: 20 minutes
Cook Time: 10–15 minutes
Category: Appetizer / Main
Method: Cooked / Layered / Assembled
Cuisine: Japanese-inspired / Fusion