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This spicy California shrimp stack combines tender cooked shrimp with crisp cucumber and creamy mashed avocado layered over tangy seasoned brown rice. The nutty Furikake and spicy sriracha mayo enhance the vibrant flavors and add a playful kick. It’s a quick and eye-catching dish perfect for a light meal or impressive starter, especially when you want something fresh and satisfying without fuss.
I first brought these stacks to a summer gathering and everyone loved them. Now they are my secret weapon when I want to impress without spending hours in the kitchen.
Ingredients
- Cooked shortgrain brown rice: Gives the right stickiness and a pleasant nutty taste. If you find the rice too chewy try white sushi rice for a softer bite
- Rice vinegar: Brightens the rice. Choose real rice vinegar without added sugar for a clean tang
- Cooked shrimp: Brings protein and a sweet sea flavor. Look for fresh or quality frozen shrimp that are firm and smell clean
- Diced cucumber: Adds crunch and freshness. English or Persian cucumbers are best because they are tender and less watery
- Fresh chives: Offer a mild onion flavor. Select vibrant green stalks without yellowing for the best taste
- Mashed avocado: Delivers creaminess and a buttery note. Pick ripe avocados that yield slightly to gentle pressure
- Furikake or sesame seeds: Contribute nutty salty bites and savory aroma. Find Furikake in Asian markets for an authentic touch
- Reducedsodium soy sauce: Provides savory balance. Choose glutenfree tamari if you prefer wheatfree
- Mayonnaise: Blends with sriracha for a rich spicy sauce. Use real mayo for the best mouthfeel and flavor
- Sriracha sauce: Adds lively heat. The classic greencapped bottle offers the expected chili warmth
Instructions
- Prepare the Rice:
- Cook shortgrain brown rice following package instructions but omit salt and oil. Once cooked fold in rice vinegar to brighten the flavor. Spread the rice evenly on a sheet pan so it cools quickly and stays fluffy.
- Prep the Shrimp and Vegetables:
- Dice cooked shrimp into bite sized pieces about one inch so each layer has shrimp in every bite. In a separate bowl combine diced cucumber with chopped chives to keep the vegetables crisp.
- Make the Spicy Sauce:
- Mix mayonnaise and sriracha together in a small bowl until smooth. Set aside. This sauce gives the stacks their pop and ties all flavors together.
- Layer and Build the Stack:
- Use a 250 milliliter dry measuring cup. Lightly fill the bottom with about sixty grams of cucumber mixture. Press in thirty grams of mashed avocado. Add a layer of diced shrimp about fiftyfive grams. Top with eightyfive grams of cooked rice. Gently pack each layer to keep definition but do not squish.
- Unmold and Finish:
- Invert the cup over a serving plate and carefully tap or push so the stack slides out intact. Sprinkle Furikake or toasted sesame seeds evenly on top. Drizzle with soy sauce and generous swirls of spicy sriracha mayo. Repeat for all remaining stacks.
It reminds me of my first time at a sushi bar and how my kids love helping to sprinkle the toppings now. It always makes for a fun and interactive dinner.
Storage Tips
The shrimp stacks stay fresh for about a day in the refrigerator if covered tightly with plastic wrap. While best eaten the day you make them you can prepare the rice and shrimp ahead. Store the spicy sauce separately until ready to serve to keep the components crisp.
Ingredient Substitutions
No shrimp available Use cooked crab imitation crab or even cooked chicken instead. White sushi rice works well in place of brown rice just be sure to cool it fully before stacking. If Furikake is not available sprinkle with toasted sesame seeds mixed with a few chopped nori seaweed pieces for similar flavor.
Serving Suggestions
Serve on chilled plates to help the stacks hold their shape. Garnish with extra chives or microgreens for a pop of color. Pair with a simple soba noodle salad or chilled edamame for a complete Japanesestyle meal.
These spicy California shrimp stacks are a quick, fresh way to enjoy sushi flavors without rolling. They hold up well for meal prep and make a beautiful, shareable appetizer.
Common Questions About the Recipe
- → What type of shrimp works best for this stack?
Medium to large cooked shrimp with a firm texture are ideal for easy layering and a pleasant bite.
- → Can I substitute brown rice with white rice?
Yes, short-grain white rice can be used, but it should be properly cooled to maintain the stack's structure.
- → How can I reduce the spiciness of the stack?
Omit or reduce the amount of sriracha in the mayonnaise for a milder heat while keeping the creamy texture.
- → What is Furikake and can I replace it?
Furikake is a Japanese seasoning blend of sesame seeds, seaweed, and spices adding crunch and umami. Toasted sesame seeds mixed with chopped nori can serve as a substitute.
- → Can the stacks be prepared ahead of time?
Ingredients can be prepped in advance, but assembling just before serving ensures freshness and keeps the stack intact.
- → Any tips for assembling neat stacks?
Use a dry measuring cup to layer gently, press lightly, and smooth the top rice layer with wet fingertips for clean edges.