If you popped by my kitchen on a random Tuesday, there is a decent chance you would catch me stacking rice and shrimp like a slightly distracted mason, humming to a playlist that keeps switching genres for no reason. These Spicy Shrimp Sushi Stacks started as a one time experiment after I forgot nori sheets at the store and, well, they stuck. My sister calls them sushi for folks who do not want to roll. I call them little towers of happiness. Also, pro tip, do not wear a white shirt unless you want a spicy mayo badge of honor.

Why I keep making these even on Mondays

I make this when I want sushi vibes without the whole rolling situation. My family goes a bit bonkers for them because the shrimp are saucy and warm against cool tangy rice and crunchy bits, which sounds very chefy, but it is really just tasty balance. I used to get annoyed at sticky rice clumping in weird places, then realized a small splash of rice vinegar solves a lot of attitude. Also, when I am tired, the stacks still look fancy and people think I tried very hard. I did not. And that is okay.

If you are new to sushi rice, this sushi rice guide on Serious Eats is properly useful. Not mandatory, just handy if you like knowing why things work.

What you need, plus the little swap ideas

Rice and seasoning
- 1 cup sushi rice about 200 g, rinsed well
- 1 and one quarter cups water
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon sugar, optional but I like it
- Half teaspoon fine salt
Shrimp and sauce
- 300 g small shrimp peeled and deveined, patted dry
- 1 tablespoon neutral oil
- 2 tablespoons mayo I use Kewpie when I have it, regular mayo is fine
- 1 to 2 teaspoons sriracha or chili crisp, adjust to taste
- 1 teaspoon soy sauce or tamari if you want it gluten free
- 1 teaspoon lime juice or rice vinegar
Crunch and extras
- 1 small avocado, diced
- 1 Persian cucumber, finely diced
- 2 tablespoons green onion thinly sliced
- 1 tablespoon toasted sesame seeds black or white or both
- Nori snack sheets torn into confetti, optional
- Pickled ginger, to serve, optional

Swaps I actually use: leftover short grain rice works if you season it a bit more. I sometimes use cooked crab or salmon instead of shrimp when I am in a hurry. My grandmother always insisted on a particular brand of rice vinegar, but honestly any decent one works fine. If mayo is not your thing, a spoon of Greek yogurt with a splash of oil is okay, though the flavor is different.

Curious about the mayo I like Try Kewpie mayo I like. It has a little magic that makes the sauce feel extra silky.

How I stack them up

Cook the rice. Rinse until the water runs mostly clear, then combine rice and water in a small pot. Bring to a gentle simmer, cover, and cook 12 to 15 minutes until the water is absorbed. Rest off heat, covered, 10 minutes. Do not peek. I know, it is tempting.
Season the rice. Warm the rice vinegar with sugar and salt until dissolved. Fold into the rice with a spatula using a gentle cutting motion. Fan it a bit so it cools faster. If it looks a bit glossy and sticky, perfect. If it clumps, do not panic, it loosens as it cools.
Mix the spicy sauce. Stir mayo, sriracha or chili crisp, soy, and lime. Taste. Add more heat if you like the spicy part to sing.
Cook the shrimp. Heat oil in a nonstick skillet over medium high until shimmering. Add shrimp, a pinch of salt, and cook about 1 minute per side until opaque. This is where I usually sneak a taste. Move off heat and toss with half the spicy sauce. Save the rest for drizzling.
Prep the crunch. Dice avocado and cucumber, slice green onion, and toast sesame seeds if needed. Tear nori into tiny bits. It looks like confetti, which is half the fun.
Shape the stacks. Lightly oil the inside of a one cup measuring cup or a round mold. Spoon in a layer of rice about a half cup, press gently with the back of a spoon. Add a few cucumber pieces, a sprinkle of sesame, then shrimp, then a little avocado. Press again, not too hard. Flip onto a plate by covering with the plate and turning the whole thing over. Tap the bottom and lift. Ta da.
Finish. Drizzle with remaining spicy sauce. Shower with nori confetti, more sesame, and green onion. A tiny splash of soy is nice too.
Repeat with the rest. I usually get 3 to 4 stacks, depending on how generous I am with shrimp, and how many I eat during cooking. Oops.
Serve right away while the shrimp are still warm and the rice is cool. That contrast is the whole point, at least for me.

Do not worry if a stack slumps a little. Mine do. Actually, I find it works better if the rice is just warm, not hot, before pressing. On second thought, a little cling wrap inside the measuring cup makes for very clean edges, but I forget half the time and it still works.

Notes I learned the slightly messy way

If the rice seems too wet, spread it on a tray for 5 minutes to steam off extra moisture. It recovers fast.
Cold shrimp taste fine, but I prefer warm shrimp against cool rice for that cozy meets bright thing.
I once tried skipping the vinegar and the rice tasted flat. Vinegar is not optional for me anymore.
Sriracha is smoother while chili crisp gives little crunchy spicy pops. Both rock, just different moods.
If you want safety notes on seafood handling, the FDA page on seafood safety is worth a peek.

Variations I have actually tried

California vibe stack: swap shrimp for crab, add a thin slice of mango. Sounds odd, tastes lush.
Spicy tuna stack: canned tuna in oil drained, tossed with the spicy sauce. Not traditional, very picnic friendly.
Veggie stack: crispy tofu cubes in place of shrimp, plus edamame. You will want extra sauce.
One that did not work so well: brown rice. I love brown rice usually, but here it stayed a bit stubborn and the stacks crumbled. Maybe I undercooked it, but I have not cracked that one yet.

Gear I use, but you can wing it

One cup measuring cup or a short round mold. Essential for neat stacks. Or just freestyle a mound and press with your hand, it still eats great.
Small pot with a lid for the rice. A rice cooker is lovely if you have one, I do not always pull mine out.
Nonstick skillet for shrimp. Stainless works too if you are comfy with it.
Rubber spatula for folding the rice so you do not mash it to bits.

Weird digression I swear is relevant I have a tiny wooden rice paddle I bought on a trip because it looked cute. It turns out to be perfect for this job, which almost makes up for the fact that it falls out of the drawer every single time I open it.

How to store the leftovers

Stacks are best the day you make them, but if you must, store the components separately. Rice in an airtight container at room temp for up to 6 hours if you just made it, or in the fridge once cooled quickly. Shrimp in the fridge up to 2 days. Avocado is fussy, so cut it fresh if you can. Reassemble right before serving. Though honestly, in my house it never lasts more than a day.

How I serve these to make them feel special

I like a drizzle of extra spicy sauce, a sprinkle of sesame, and a tiny pool of soy on the side. My family tradition is adding a squeeze of lime at the table. If it is a cheeky Friday night, we pile everything on a big platter and let everyone grab a stack, which sparks polite chaos and lots of happy noises.

Mistakes I made so you do not have to

I once tried rushing the rice cooling step and regretted it because the stacks slumped. Five calm minutes changed everything.
I added too much sauce to the shrimp once and the rice got soggy. Toss with half, drizzle the rest. Trust me.
Overcooked shrimp turn rubbery fast. Pull them as soon as they turn opaque. They finish with carryover heat.
Press firmly but gently. If you pack the rice like a snowball, it gets dense and a bit sad.

FAQ real questions people asked me

Can I make Spicy Shrimp Sushi Stacks ahead of time
Parts of it yes. Cook and season the rice, cool it quickly, then cover. Mix the sauce and dice the veg. Cook the shrimp right before stacking for best texture.

Do I have to use sushi rice
You can use short grain rice. Medium grain works in a pinch, but it may not hold as neatly. Long grain will taste fine but the stacks will try to escape.

Is the shrimp raw
Nope, fully cooked. If you want to use precooked shrimp, go for it, just warm gently and toss with the sauce. If you ever use raw seafood, read up on safety first.

How spicy is this really
It is medium spicy for me. Add more or less sriracha to your taste. You can split the sauce and make a mild batch for kids and a spicy one for the grown ups.

What if I do not have a measuring cup for molding
Use a ramekin or even a clean small food container. In a pinch, form a patty by hand and press with a spoon. It is rustic, and honestly, kinda cute.

Can I make this dairy free and gluten free
Yes. Use a dairy free mayo and tamari instead of soy sauce. Most mayo is dairy free anyway, but peek at the label. As always, check your ingredients for your needs.

Why is my rice gummy
Probably too much water or too much stirring while hot. Rinse well, measure water, and fold gently. If it happens, spread it to cool and it will improve.

Quick recipe card feeling summary

Cook seasoned rice, mix a spicy creamy sauce, sear shrimp and toss in some of that sauce, press rice and toppings in a cup, flip, drizzle, sprinkle, and eat. That is the whole song. If you want extra reading, I learned a neat trick for rinsing rice form a sushi chef video, and now I always rinse until the water is almost clear.

Spicy Shrimp Sushi Stacks