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
Scale
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