Easy Spicy Shrimp Sushi Stacks – Better Than Takeout
Easy Spicy Shrimp Sushi Stacks are crispy, creamy, and ready in just 20 minutes. After making these many times, I discovered the trick to perfectly crispy shrimp. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Pancake Tacos Recipe and Creamy Vegan Sun Dried Tomato Pasta.
Why This Easy Spicy Shrimp Sushi Stacks – Better Than Takeout Is Pure Comfort
- Crispy, golden shrimp with a kick of spice
- Creamy, tangy spicy mayo for dipping
- Perfect for a quick dinner or appetizer
- Better than takeout and ready in 20 minutes
What You'll Need for Easy Spicy Shrimp Sushi Stacks – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Shrimp
- Nori sheets
- Sushi rice
- Avocado
- Cucumber
- Sriracha
- Mayonnaise
- Rice vinegar
- Soy sauce
- Sesame seeds
- Optional: Green onions
- Optional: Cilantro
- Optional: Pickled ginger
đź“ť Ingredient Notes
- Shrimp: Frozen, pre-cooked shrimp works great for this recipe.
- Nori sheets: You can find these at most grocery stores in the Asian food section.
đź›’ Tools & Equipment I Recommend
- Sushi Mat — Makes rolling sushi easy and neat. → See on Amazon
- Sushi Bazooka — Creates perfectly shaped sushi rolls with ease. → See on Amazon
How to Make Easy Spicy Shrimp Sushi Stacks – Better Than Takeout
- Prepare the shrimp: Toss shrimp in Sriracha, soy sauce, and sesame seeds. Cook in a pan until crispy.
- Make the spicy mayo: Mix mayonnaise with Sriracha to taste.
- Prepare the sushi rice: Cook sushi rice according to package instructions and mix in rice vinegar.
- Assemble the sushi stacks: Place a nori sheet on a sushi mat, spread a layer of rice, top with shrimp, avocado, and cucumber. Roll up tightly using the mat.
- Serve: Cut into bite-sized pieces and serve with spicy mayo for dipping.
Cook's Tips for Perfect Easy Spicy Shrimp Sushi Stacks – Better Than Takeout
- : For crispier shrimp, pat them dry before cooking.
- Common mistake and fix: If your sushi rolls are falling apart, try wetting your hands with water to prevent the rice from sticking to them.
- : To make this recipe ahead, prepare the components separately and assemble just before serving.
- : For a spicier version, add more Sriracha to the shrimp and spicy mayo.
Storing & Reheating Easy Spicy Shrimp Sushi Stacks – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftover sushi stacks in the fridge for up to 3 days. Make-ahead tip: You can prepare the components ahead of time and assemble just before serving.
Freezing Easy Spicy Shrimp Sushi Stacks – Better Than Takeout
Not recommended for this recipe.
How to Reheat Without Drying It Out
Oven: Not necessary, as this dish is best served cold or at room temperature. Microwave: Not recommended, as it can make the sushi rolls soggy.
Recipe Notes
- Chef tip: For a vegetarian version, substitute the shrimp with cooked tofu or mushrooms.
- Best substitution: If you don't have Sriracha, you can use hot sauce or chili flakes instead.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your sushi rolls are too dry, try adding a bit more rice vinegar to the rice.
Want to level up this recipe?
Sushi Knife — Makes cutting sushi rolls a breeze. → Check price on Amazon
Easy Spicy Shrimp Sushi Stacks – Better Than Takeout
Ingredients
Main Ingredients
- Shrimp
- Nori sheets
- Sushi rice
- Avocado
- Cucumber
Seasonings
- Sriracha
- Mayonnaise
- Rice vinegar
- Soy sauce
- Sesame seeds
Optional Toppings
- Green onions
- Cilantro
- Pickled ginger
Instructions
- Prepare the shrimp: Toss shrimp in Sriracha, soy sauce, and sesame seeds. Cook in a pan until crispy.
- Make the spicy mayo: Mix mayonnaise with Sriracha to taste.
- Prepare the sushi rice: Cook sushi rice according to package instructions and mix in rice vinegar.
- Assemble the sushi stacks: Place a nori sheet on a sushi mat, spread a layer of rice, top with shrimp, avocado, and cucumber. Roll up tightly using the mat.
- Serve: Cut into bite-sized pieces and serve with spicy mayo for dipping.
Notes
- Chef tip: For a vegetarian version, substitute the shrimp with cooked tofu or mushrooms.
- Best substitution: If you don't have Sriracha, you can use hot sauce or chili flakes instead.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your sushi rolls are too dry, try adding a bit more rice vinegar to the rice.
Storage
- Fridge: Store leftover sushi stacks in the fridge for up to 3 days.
- Freezer: Not recommended for this recipe.
- Oven reheat: Not necessary, as this dish is best served cold or at room temperature.
- Microwave reheat: Not recommended, as it can make the sushi rolls soggy.
- Make ahead: You can prepare the components ahead of time and assemble just before serving.
Nutrition Per Serving
- Calories: 280
- Protein: 18g
- Fat: 12g
- Carbs: 25g
- Fiber: 2g
- Sugar: 3g
- Sodium: 1200mg
- Cholesterol: 170mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Spicy Shrimp Sushi Stacks – Better Than Takeout FAQs
Yes, see storage notes for make-ahead tips.
See pro tips for a solution.
Yes, cook the shrimp in the air fryer at 375°F (190°C) for 5-7 minutes or until crispy.
See storage notes for the best way to store leftovers.
This recipe contains protein, healthy fats, and vegetables. However, it also contains sodium and calories from the shrimp and mayonnaise. Enjoy in moderation.
A Warm Final Note
I can’t wait for you to try Easy Spicy Shrimp Sushi Stacks – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
