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, creamy texture. The trick I discovered is using just the right amount of mayo and Sriracha. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Quick Spicy Pork Brussels Sprouts Bowls and Easy Coconut Chicken.
Why This Easy Spicy Shrimp Sushi Stacks in 20 Minutes Is Pure Comfort
- Crispy, golden shrimp
- Creamy, spicy sauce
- Ready in just 20 minutes
- Better than takeout
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.
- Shrimp
- Sushi rice
- Nori sheets
- Mayo
- Sriracha
- Soy sauce
- Rice vinegar
- Sugar
- Salt
- Black pepper
- Optional: Sesame seeds
- Optional: Green onions
- Optional: Wasabi
- Optional: Soy sauce
📝 Ingredient Notes
- Sushi rice: Use short-grain sushi rice for the best texture.
🛒 Tools & Equipment I Recommend
- Bamboo sushi mat — Makes rolling sushi easy and neat. → See on Amazon
- Sushi rice cooker — Cooks perfect sushi rice every time. → See on Amazon
How to Make Easy Spicy Shrimp Sushi Stacks in 20 Minutes
- Cook sushi rice: Cook sushi rice according to package instructions. Let it cool.
- Prepare shrimp: Peel and devein shrimp. Season with salt, pepper, and 1 tbsp soy sauce. Cook in a hot pan for 2 minutes on each side.
- Make spicy mayo: Mix 1/4 cup mayo, 1 tbsp Sriracha, 1 tbsp soy sauce, and 1 tsp sugar.
- Assemble sushi stacks: Lay a nori sheet on a bamboo mat. Spread 1/2 cup cooled sushi rice. Flip it over. Spread 1 tbsp spicy mayo. Arrange 6-8 shrimp. Roll tightly using the mat. Cut into 6-8 pieces.
- Serve: Serve with soy sauce, wasabi, and optional toppings.
Cook's Tips for Perfect Easy Spicy Shrimp Sushi Stacks in 20 Minutes
- Common mistake and fix: Don't overfill your sushi rolls. It makes them hard to roll and can cause them to fall apart.
- Pro tip: Wet your hands with water to prevent the rice from sticking.
- Pro tip: Use a sharp, wet knife to cut your sushi rolls for clean slices.
Storing & Reheating Easy Spicy Shrimp Sushi Stacks in 20 Minutes
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 make the sushi rice and spicy mayo ahead of time.
Freezing Easy Spicy Shrimp Sushi Stacks in 20 Minutes
Not recommended.
How to Reheat Without Drying It Out
Oven: Not recommended. Microwave: Reheat in the microwave for 30 seconds.
Recipe Notes
- Chef tip: For a spicier version, add more Sriracha to taste.
- Best substitution: You can substitute the shrimp for cooked crab meat or imitation crab.
- Make-ahead: You can assemble the sushi stacks up to 2 hours ahead. Keep them in the fridge until ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If your sushi rolls are falling apart, try using less filling and rolling them more tightly.
Want to level up this recipe?
Sharp kitchen knife — Makes cutting sushi rolls easy and clean. → Check price on Amazon
Easy Spicy Shrimp Sushi Stacks in 20 Minutes
Ingredients
Main Ingredients
- Shrimp
- Sushi rice
- Nori sheets
- Mayo
- Sriracha
Seasonings
- Soy sauce
- Rice vinegar
- Sugar
- Salt
- Black pepper
Optional Toppings
- Sesame seeds
- Green onions
- Wasabi
- Soy sauce
Instructions
- Cook sushi rice: Cook sushi rice according to package instructions. Let it cool.
- Prepare shrimp: Peel and devein shrimp. Season with salt, pepper, and 1 tbsp soy sauce. Cook in a hot pan for 2 minutes on each side.
- Make spicy mayo: Mix 1/4 cup mayo, 1 tbsp Sriracha, 1 tbsp soy sauce, and 1 tsp sugar.
- Assemble sushi stacks: Lay a nori sheet on a bamboo mat. Spread 1/2 cup cooled sushi rice. Flip it over. Spread 1 tbsp spicy mayo. Arrange 6-8 shrimp. Roll tightly using the mat. Cut into 6-8 pieces.
- Serve: Serve with soy sauce, wasabi, and optional toppings.
Notes
- Chef tip: For a spicier version, add more Sriracha to taste.
- Best substitution: You can substitute the shrimp for cooked crab meat or imitation crab.
- Make-ahead: You can assemble the sushi stacks up to 2 hours ahead. Keep them in the fridge until ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If your sushi rolls are falling apart, try using less filling and rolling them more tightly.
Storage
- Fridge: Store leftover sushi stacks in the fridge for up to 3 days.
- Freezer: Not recommended.
- Oven reheat: Not recommended.
- Microwave reheat: Reheat in the microwave for 30 seconds.
- Make ahead: You can make the sushi rice and spicy mayo ahead of time.
Nutrition Per Serving
- Calories: 280
- Protein: 20g
- Fat: 12g
- Carbs: 25g
- Fiber: 1g
- 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 in 20 Minutes FAQs
Yes, you can assemble the sushi stacks up to 2 hours ahead. Keep them in the fridge until ready to serve.
You may have overfilled them or not rolled them tightly enough. Try using less filling and rolling them more carefully.
No, freezing can make the sushi rolls soggy and affect the texture of the rice.
No, air frying is not a suitable cooking method for sushi rolls.
You can substitute the shrimp for cooked crab meat or imitation crab.
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!
