Easy Spicy Shrimp Sushi Stacks in 20 Minutes
Easy Spicy Shrimp Sushi Stacks ready in 20 minutes. After making this many times, I’ve perfected the crispy, golden layers. The trick I discovered is keeping the shrimp warm while you assemble. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy No-Bake Peanut Butter Oat Bars for Quick Snacks and Refreshing Watermelon Coconut Popsicles Recipe for Summer.
Why This Easy Spicy Shrimp Sushi Stacks in 20 Minutes Is Pure Comfort
- Crispy, golden layers of sushi rice and nori
- Fresh, spicy shrimp that's cooked in minutes
- Easy to customize with your favorite toppings
- Better than takeout and ready in just 20 minutes
What You'll Need for Easy Spicy Shrimp Sushi Stacks in 20 Minutes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Sushi rice
- Nori sheets
- Shrimp
- Mayonnaise
- Sriracha
- Soy sauce
- Rice vinegar
- Sugar
- Salt
- Black pepper
- Optional: Avocado
- Optional: Cucumber
- Optional: Green onions
- Optional: Sesame seeds
📝 Ingredient Notes
- Sushi rice: Use short-grain rice for the best texture.
- Nori sheets: Cut each sheet into 4 equal pieces.
🛒 Tools & Equipment I Recommend
- Sushi mat — Makes rolling sushi easy and neat. → See on Amazon
- Sushi knife — Cuts through nori and vegetables with ease. → See on Amazon
How to Make Easy Spicy Shrimp Sushi Stacks in 20 Minutes
- Cook rice: Rinse 1 cup of sushi rice, then cook according to package instructions with 1 cup of water, 1/4 cup of rice vinegar, 2 tbsp of sugar, and 1 tsp of salt.
- Prepare shrimp: Toss 1 lb of peeled, deveined shrimp with 1 tbsp of soy sauce, 1 tbsp of mayonnaise, and 1 tbsp of Sriracha. Cook in a skillet over medium heat until pink and crispy, about 2-3 minutes per side.
- Assemble stacks: Lay a piece of nori on a sushi mat, spread a thin layer of cooked rice on top, add a few shrimp, and your favorite toppings. Roll tightly using the mat, then slice into bite-sized pieces.
Cook's Tips for Perfect Easy Spicy Shrimp Sushi Stacks in 20 Minutes
- Time-saving tip: Cook the rice and shrimp simultaneously to save time.
- Common mistake and fix: If your sushi rice is too sticky, rinse it again before cooking. If it's too dry, add a bit more water.
- Presentation tip: For a prettier presentation, use a sharp knife to cut the stacks in half diagonally.
- Flavor tip: Add a drizzle of spicy mayo or Sriracha for an extra kick.
Storing & Reheating Easy Spicy Shrimp Sushi Stacks in 20 Minutes
Short-Term Storage
Store in an airtight container in the fridge. Store leftover stacks in an airtight container in the fridge for up to 3 days. Make-ahead tip: The rice and shrimp can be cooked ahead of time, but assemble just before serving.
Freezing Easy Spicy Shrimp Sushi Stacks in 20 Minutes
Freezing is not recommended for this dish.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 5-7 minutes. Microwave: Reheat in the microwave for 30-45 seconds.
Recipe Notes
- Chef tip: For a lighter version, use cauliflower rice instead of sushi rice.
- Best substitution: If you don't have Sriracha, you can use chili garlic sauce instead.
- Make-ahead: Cook the rice and shrimp ahead of time, but assemble just before serving.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If your nori is tearing, wet your hands slightly to prevent sticking.
Want to level up this recipe?
Silicone baking mat — Prevents shrimp from sticking to the skillet and makes cleanup a breeze. → Check price on Amazon
Easy Spicy Shrimp Sushi Stacks in 20 Minutes
Ingredients
Main Ingredients
- Sushi rice
- Nori sheets
- Shrimp
- Mayonnaise
- Sriracha
Seasonings
- Soy sauce
- Rice vinegar
- Sugar
- Salt
- Black pepper
Optional Toppings
- Avocado
- Cucumber
- Green onions
- Sesame seeds
Instructions
- Cook rice: Rinse 1 cup of sushi rice, then cook according to package instructions with 1 cup of water, 1/4 cup of rice vinegar, 2 tbsp of sugar, and 1 tsp of salt.
- Prepare shrimp: Toss 1 lb of peeled, deveined shrimp with 1 tbsp of soy sauce, 1 tbsp of mayonnaise, and 1 tbsp of Sriracha. Cook in a skillet over medium heat until pink and crispy, about 2-3 minutes per side.
- Assemble stacks: Lay a piece of nori on a sushi mat, spread a thin layer of cooked rice on top, add a few shrimp, and your favorite toppings. Roll tightly using the mat, then slice into bite-sized pieces.
Notes
- Chef tip: For a lighter version, use cauliflower rice instead of sushi rice.
- Best substitution: If you don't have Sriracha, you can use chili garlic sauce instead.
- Make-ahead: Cook the rice and shrimp ahead of time, but assemble just before serving.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If your nori is tearing, wet your hands slightly to prevent sticking.
Storage
- Fridge: Store leftover stacks in an airtight container in the fridge for up to 3 days.
- Freezer: Freezing is not recommended for this dish.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 30-45 seconds.
- Make ahead: The rice and shrimp can be cooked ahead of time, but assemble just before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 25g
- Fat: 8g
- Carbs: 45g
- Fiber: 2g
- Sugar: 5g
- Sodium: 1200mg
- Cholesterol: 170mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Spicy Shrimp Sushi Stacks in 20 Minutes FAQs
While you can cook the rice and shrimp ahead of time, it's best to assemble the stacks just before serving to keep the nori crispy.
If your stacks are falling apart, it's likely that your rice is too wet. Rinse your rice again before cooking to fix this issue.
While you can cook the shrimp in the air fryer, the nori will not crisp up properly. It's best to stick to the stovetop method for this recipe.
Store leftover stacks in an airtight container in the fridge for up to 3 days. Do not freeze.
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.
A Warm Final Note
I can’t wait for you to try Easy Spicy Shrimp Sushi Stacks in 20 Minutes 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!
