These easy, spicy California shrimp stacks satisfy sushi cravings without the fuss. Layers of sticky brown rice, crisp cucumber, creamy avocado and tender shrimp are finished with a zippy spicy mayo and a sprinkle of furikake (or sesame seeds) for crunch. Assemble them in a measuring cup and invert for a beautiful, restaurant-style presentation — or skip the stacking and make a bowl for an even simpler meal.
Spicy California Shrimp Stack
You don’t need any special tools to make these. I layered the components in a one-cup measuring cup and flipped it onto a plate for each serving. If you like sushi flavors, these stacks are a fast, satisfying alternative that come together in minutes when you use precooked or frozen cooked shrimp and ready-to-use brown rice.
If stacking feels intimidating, simply spoon the layers into a bowl and serve. The same flavor and texture — more relaxed presentation.
These stacks are recommended with a light drizzle of soy sauce (use reduced-sodium or gluten-free if needed) and a sprinkle of furikake, a Japanese seasoning made from sesame seeds, seaweed and other flavorings. If you don’t have furikake on hand, plain sesame seeds work just as well to add a toasty crunch.
I often use frozen, ready-to-heat brown rice for a quick weeknight dinner; the texture is ideal for these stacks. If you prefer homemade rice, short-grain sushi-style rice is best because its slightly sticky texture helps the layers hold together.
Shrimp Stack Tips and Notes
- Swap the shrimp for crab meat to echo a more traditional California roll, or use raw, sushi-grade salmon or tuna if you prefer a poke-style stack. For raw fish, source only from reputable suppliers and follow safe handling guidelines.
- Buy shrimp frozen and thaw as needed to keep it fresh. Most shrimp sold at grocery stores is frozen, so purchasing frozen means you can defrost only what you will use.
- If your shrimp is raw, poach it briefly in salted, boiling water for 2–3 minutes until just pink, then rinse under cold water to stop the cooking immediately. Overcooked shrimp will be rubbery, so watch closely.
- Make this recipe vegetarian by substituting the shrimp with marinated tofu or crunchy tempura-style veggies.
Spicy California Shrimp Stack
Total time: 30 minutes
Ingredients
- 1 1/3 cups cooked short-grain brown rice (from 1/2 cup uncooked)
- 2 tablespoons rice vinegar
- 8 ounces cooked shrimp, peeled and tails removed
- 1 cup diced cucumber (about 1 small cucumber)
- 1 teaspoon chopped fresh chives
- 1/2 cup mashed avocado (about 1 medium avocado)
- 4 teaspoons furikake, or substitute sesame seeds
- 4 teaspoons reduced-sodium soy sauce (or gluten-free tamari)
- 4 teaspoons mayonnaise
- 1 teaspoon sriracha (adjust to taste)
Instructions
- Cook the rice according to package directions, omitting salt and oil. When it’s cooked, stir in the rice vinegar and spread the rice in a thin layer on a sheet pan or plate to cool slightly.
- Cut the cooked shrimp into 1-inch pieces. In a small bowl, combine the diced cucumber and chives. In another small bowl, mix the mayonnaise with sriracha to make the spicy mayo.
- Using a one-cup dry measuring cup as a mold, layer the stack: start with about 1/4 cup cucumber mixture, then 2 tablespoons mashed avocado, followed by 1/4 of the chopped shrimp, and top with about 1/3 cup rice.
- Carefully invert the cup onto a serving plate to release the stack. If needed, tap the bottom of the cup to help it release. Sprinkle with furikake (or sesame seeds), and drizzle with about 1 teaspoon soy sauce and the spicy mayo.
- Repeat with the remaining ingredients to make four stacks. Serve immediately so the rice retains a pleasant texture and the avocado stays fresh.
Nutrition (per stack)
Calories: 225 • Carbs: 23 g • Protein: 10 g • Fat: 11 g • Fiber: 4 g • Sodium: varies with soy sauce
Notes
These stacks are versatile: swap proteins or make them vegetarian. If you want a firmer presentation, chill the rice briefly before assembling. For a lighter mayo, use a low-fat mayonnaise or a yogurt-based alternative and adjust sriracha to taste.
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