Spicy California Shrimp Stack (Print Version)
A vibrant stack of shrimp, avocado, cucumber, and brown rice with spicy mayo and Furikake topping.
# What You'll Need:
→ Rice and Vinegar
01 -
1 cup cooked short-grain brown rice
02 -
1 teaspoon rice vinegar
→ Protein
03 -
½ cup cooked medium to large shrimp, diced
→ Vegetables
04 -
⅓ cup diced cucumber (English or Persian)
05 -
1 tablespoon chopped fresh chives
06 -
2 tablespoons mashed ripe avocado
→ Sauces and Seasonings
07 -
2 tablespoons mayonnaise
08 -
1 teaspoon sriracha sauce
09 -
1 tablespoon reduced-sodium soy sauce or gluten-free tamari
10 -
1 teaspoon Furikake seasoning or toasted sesame seeds with chopped nori
# Steps to Follow:
01 -
Cook the short-grain brown rice according to package instructions without adding salt or oil. Once cooked, fold in the rice vinegar, then spread evenly on a sheet pan to cool quickly and remain fluffy.
02 -
Dice the cooked shrimp into approximately 1-inch pieces. In a separate bowl, combine diced cucumber with chopped fresh chives to maintain crispness.
03 -
In a small bowl, mix mayonnaise and sriracha sauce until smooth. Set aside.
04 -
Using a 1-cup dry measuring cup, lightly fill the bottom with about ¼ cup cucumber and chive mixture. Press 2 tablespoons of mashed avocado on top, followed by ⅓ cup diced shrimp, and finally ⅓ cup cooked rice. Gently press each layer to maintain structure without compacting.
05 -
Invert the measuring cup over a serving plate and gently tap or push to release the stack intact. Sprinkle evenly with Furikake or toasted sesame seeds. Drizzle soy sauce and spicy sriracha mayo generously over the top. Repeat for additional stacks.
# Additional Notes:
01 -
Ensure rice is at room temperature or slightly warm before assembling stacks for better layering. Use wet fingertips to smooth the top layer of rice for a refined presentation.