Build bold flavor with this spicy California shrimp stack—layered with creamy avocado, crisp cucumber, and zesty sauce for a sushi-style treat at home.
Ingredients You’ll Need
What makes this Spicy California Shrimp Stack irresistible is how each simple ingredient brings its own signature flavor and vibrant color to the party. Every layer counts, and even the garnishes add crunch or a kick, so don’t be shy about using the freshest ingredients you can find.
- Cooked short-grain brown rice: Provides that satisfying, slightly sticky bite perfect for stacking and soaking up flavors.
- Rice vinegar: Adds tang and just the right hint of sushi-shop flavor to your rice.
- Cooked shrimp, chopped: Offers a sweet, briny bite and nice protein to keep the stack hearty.
- Diced cucumber: Brings cool crunchiness that contrasts beautifully with the creamy and spicy elements.
- Mashed avocado: Gives a buttery, luscious layer that helps bind the stack together (and adds those gorgeous green vibes).
- Chopped fresh chives: Sprinkle on for a pop of color and a gentle oniony note.
- Spicy mayo (mayo + sriracha): The fiery crown jewel—adjust the heat to your liking!
- Optional: soy sauce, pickled ginger, sesame seeds: Classic sushi bar extras that enhance the finished dish.
How to Make Spicy California Shrimp Stack
Step 1: Prepare the Sushi Rice
Start by mixing your cooked short-grain brown rice with rice vinegar while it’s still slightly warm. This simple step adds a mildly tangy backbone and helps make your rice wonderfully sticky, which is key for building stable, tidy stacks that hold together beautifully when plated.
Step 2: Make the Spicy Shrimp Filling
In a separate bowl, combine the chopped cooked shrimp with spicy mayo (a quick mix of mayonnaise and sriracha). This creamy, spicy mixture is the real flavor bomb in the Spicy California Shrimp Stack, so be sure to taste and adjust the heat to suit your palate.
Step 3: Layer the Stack
Now for the fun part—building your stack! Use a food ring mold or a small, round bowl lined with plastic wrap for easy unmolding. Start with a base layer of rice, pressing it down gently. Add the diced cucumber next for that snappy crunch. Then, spread a thick, satisfying layer of mashed avocado. Finish with a generous topping of your spicy shrimp mixture. Every layer delivers a distinct flavor and texture, making each bite seriously exciting.
Step 4: Unmold and Garnish
Gently remove the ring or lift out the stack from your bowl, holding your breath for that perfect reveal (always a small thrill). Sprinkle with chopped chives, shower some sesame seeds over the top, and tuck a bit of pickled ginger on the side. Drizzle some soy sauce if you’d like—these little touches take your Spicy California Shrimp Stack from tasty to totally irresistible!
How to Serve Spicy California Shrimp Stack
Garnishes
The garnish isn’t just about looks—it’s a flavor experience! I love showering the stack with black or white sesame seeds for nutty crunch, and a handful of finely chopped chives for a delicate green finish. A side of tangy pickled ginger and a tiny dish of soy sauce are classic, but a sprinkle of extra sriracha works wonders too if you’re craving another kick.
Side Dishes
The Spicy California Shrimp Stack pairs beautifully with light, Japanese-inspired sides. Try serving it with a crisp seaweed salad or chilled edamame for a refreshing contrast, or a bowl of miso soup if you’re in the mood for something warming. Even a bright, simple green salad with rice wine vinaigrette can round out your meal.
Creative Ways to Present
There are so many ways to dial up the wow factor here! Build mini-stacks for canapés at your next party, or try placing the layers in pretty glass jars for on-the-go lunches. You can even make a dramatic platter with several side-by-side stacks, each decorated with different seeds or microgreens. However you present it, the Spicy California Shrimp Stack is always a head-turner.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is pretty rare at my house!), simply cover the Spicy California Shrimp Stack tightly with plastic wrap and store it in the refrigerator for up to one day. The rice and avocado stay fresh and the flavors meld even more, though the texture is best enjoyed fresh.
Freezing
Unfortunately, freezing isn’t recommended for this dish. The textures of avocado and cucumbers change quite a bit after thawing, and the shrimp can lose its delicacy. For the best quality and wow-worthy presentation, make your stacks fresh and enjoy them right away.
Reheating
Since the Spicy California Shrimp Stack is meant to be eaten chilled or at room temperature, there’s no need to reheat. Simply let it sit for a few minutes out of the fridge before serving, which will help the flavors shine.
FAQs
Can I use sushi rice instead of brown rice?
Absolutely! Sushi rice will give you a slightly stickier, sweeter base, which is delicious in a Spicy California Shrimp Stack and even more reminiscent of classic sushi. Just prepare it as you normally would before stacking.
What’s the best way to make spicy mayo?
Mix your favorite mayonnaise with sriracha to taste—a good starting ratio is 2 tablespoons of mayo to 1 teaspoon of sriracha, then adjust for more (or less) heat depending on your preference.
Can I make this dish with crab instead of shrimp?
Yes, definitely! Swap in chopped cooked crab or even imitation crab (surimi) for the shrimp. It’s a delicious nod to the original California roll, and it works beautifully in this layered presentation.
How do I keep my avocado from browning?
Try mashing the avocado with a tiny squeeze of lemon or lime juice before layering. The citrus helps prevent browning and brightens up the flavor, making your stacks look and taste extra fresh.
Do I need a special ring mold to make the stacks?
Not at all! You can use a clean, empty can (with both ends removed), a small bowl lined with plastic wrap, or even form the layers freehand. The key is to press each layer gently so the stack holds its shape.
Final Thoughts
There’s just something extra joyful about building—and devouring—a Spicy California Shrimp Stack. It’s a playful, colorful dish that’s as fun to make as it is delicious to eat. I hope this becomes a staple for your sushi cravings and a bright spot in your kitchen adventures. Gather your ingredients and give it a try—you’ll be amazed at how simple, beautiful, and satisfying it is!
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Spicy California Shrimp Stack Recipe
- Total Time: 15 mins
- Yield: 2 stacks
- Diet: Gluten Free
Description
A vibrant, sushi-inspired Spicy California Shrimp Stack that layers creamy avocado, crunchy cucumber, tangy brown rice, and spicy mayo-tossed shrimp. Easy, fresh, and full of flavor—perfect for a light lunch or stunning appetizer.
Ingredients
For the Rice
- 1⅓ cups cooked short-grain brown rice
- 2 tablespoons rice vinegar
For the Shrimp Layer
- 8 oz cooked shrimp, chopped
- 2 tablespoons spicy mayo (mix mayonnaise with sriracha to taste)
Additional Layers
- 1 cup diced cucumber
- ½ cup mashed avocado
Garnishes
- 1 teaspoon chopped fresh chives
- Optional: soy sauce
- Optional: pickled ginger
- Optional: sesame seeds
Instructions
- Prepare the Rice: In a bowl, combine the cooked short-grain brown rice with rice vinegar. Stir to ensure the vinegar is evenly distributed, then allow the rice mixture to cool slightly so it’s easy to handle.
- Make the Spicy Shrimp: In a separate bowl, mix the chopped cooked shrimp with spicy mayo (mayonnaise and sriracha combined). Toss until the shrimp is well coated and set aside.
- Layer the Stack: Using a food ring mold or a small bowl lined with plastic wrap, start building your stack. Begin by pressing the rice mixture firmly into the bottom, followed by a layer of diced cucumber, then a generous layer of mashed avocado. Finally, top with the spicy shrimp mixture.
- Remove the Mold and Garnish: Carefully lift the mold off your stack, making sure the layers hold their shape. Sprinkle chopped chives and sesame seeds over the top for added flavor and texture.
- Serve: Serve immediately with soy sauce and pickled ginger on the side, if desired.
Notes
- For best results, use a food ring or ramekin to create sharp layers. If you don’t have one, a cup lined with plastic wrap works well.
- Adjust the level of spiciness in your mayo to taste.
- This recipe can be made ahead, but is best assembled just before serving to keep layers fresh.
- You can substitute short-grain white sushi rice if preferred.
- Fresh crab can be used in place of shrimp for another delicious variation.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Appetizers
- Method: No-cook
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 stack
- Calories: 400
- Sugar: 2g
- Sodium: 570mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 19g
- Cholesterol: 105mg