Spicy California Shrimp Stack

Jump to Recipe
Save ItSaved!
This post may contain affiliate links. Read my disclosure policy.

These EASY, Spicy California Shrimp Stacks will satisfy your sushi craving, and they taste SO GOOD! Layered with cucumber, avocado, shrimp and brown rice, then topped with a spicy mayo – YUM!

These EASY, Spicy California Shrimp Stacks will satisfy your sushi craving, and they taste SO GOOD! Layered with cucumber, avocado, shrimp and brown rice, then topped with a spicy mayo – YUM!
Spicy California Shrimp Stack

You don’t need any fancy tools, I layered everything in a one-cup measuring cup then flipped it over. If you love sushi, you may also love these Spicy Tuna Poke Bowls I’m obsessed with!

These EASY, Spicy California Shrimp Stacks will satisfy your sushi craving, and they taste SO GOOD! Layered with cucumber, avocado, shrimp and brown rice, then topped with a spicy mayo – YUM!

These EASY, Spicy California Shrimp Stacks will satisfy your sushi craving, and they taste SO GOOD! Layered with cucumber, avocado, shrimp and brown rice, then topped with a spicy mayo – YUM!

If the though of making these stacks get’s you nervous, make it even easier by turning it into a bowl!

These spicy shrimp stacks are drizzled with spicy mayo, soy sauce and Furikake (affilialte link), a Japanese condiment made with blend of sesame seeds and seaweed and spices. If you don’t feel like going out of your way to purchase it, you can just use sesame seeds.

I’m obsessed with Trader Joe’s frozen brown rice, it’s a great short-cut for busy weeknights and the texture is perfect. Using their rice, this came together in less than 15 minutes. If you make the rice yourself, use short grain sushi rice, the sticky texture is perfect for this.

Shrimp Stack Tips and Notes:

  • This would also be great with crab meat to make a more traditional California roll, or even raw sushi grade salmon or tuna.
  • Buy shrimp still frozen and defrost as needed. Most shrimp arrives at stores frozen so you may as well buy it frozen and defrost it as needed so it as fresh as possible.
  • If your shrimp is raw, you can poach them quickly in a pot of salted, boiling water, for 2-3 minutes, until they are just pink. Then, rinse them under cold water to stop them from cooking.
These EASY, Spicy California Shrimp Stacks will satisfy your sushi craving, and they taste SO GOOD! Layered with cucumber, avocado, shrimp and brown rice, then topped with a spicy mayo – YUM!

These EASY, Spicy California Shrimp Stacks will satisfy your sushi craving, and they taste SO GOOD! Layered with cucumber, avocado, shrimp and brown rice, then topped with a spicy mayo – YUM!

These EASY, Spicy California Shrimp Stacks will satisfy your sushi craving, and they taste SO GOOD! Layered with cucumber, avocado, shrimp and brown rice, then topped with a spicy mayo – YUM!

These EASY, Spicy California Shrimp Stacks will satisfy your sushi craving, and they taste SO GOOD! Layered with cucumber, avocado, shrimp and brown rice, then topped with a spicy mayo – YUM!

These EASY, Spicy California Shrimp Stacks will satisfy your sushi craving, and they taste SO GOOD! Layered with cucumber, avocado, shrimp and brown rice, then topped with a spicy mayo – YUM!

These EASY, Spicy California Shrimp Stacks will satisfy your sushi craving, and they taste SO GOOD! Layered with cucumber, avocado, shrimp and brown rice, then topped with a spicy mayo – YUM!

These EASY, Spicy California Shrimp Stacks will satisfy your sushi craving, and they taste SO GOOD! Layered with cucumber, avocado, shrimp and brown rice, then topped with a spicy mayo – YUM!
Print WW Personal Points
4.98 from 83 votes
Did you make this recipe?

Spicy California Shrimp Stack

225 Cals 10 Protein 23 Carbs 11 Fats
Total Time: 30 mins
Yield: 4 servings
COURSE: Appetizer, Lunch
CUISINE: Chinese, Japanese
These EASY shrimp stacks will satisfy your sushi craving, and they taste SO GOOD! Layered with cucumber, avocado, shrimp and brown rice, then topped with a spicy mayo – YUM!


  • 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
  • 1 teaspoon chopped fresh chives
  • 1/2 cup mashed avocado, about 1 medium
  • 4 teaspoons Furikake, such as Eden Shake or use sesame seeds
  • 4 teaspoons reduced-sodium soy sauce, or gluten-free
  • 4 teaspoons mayonnaise
  • 1 teaspoon sriracha sauce


  • Cook rice according to package directions, omitting salt and oil.  When rice is done, add rice vinegar and stir.  Evenly spread rice on a sheet pan to cool.
  • Cut shrimp into 1-inch cubes. In a small bowl, combine cucumber and chives. In another small bowl, combine mayonnaise and sriracha sauce.
  • Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoon of avocado, then ¼ of the shrimp, and 1/3 cup rice.
  •  Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary.  Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise.
  •  Repeat with remaining ingredients.


Serving: 1stack, Calories: 225kcal, Carbohydrates: 23g, Protein: 10g, Fat: 11g, Cholesterol: 73mg, Sodium: 662mg, Fiber: 4g, Sugar: 2g
WW Points Plus: 6
Keywords: easy cooked sushi recipe, easy shrimp sushi, easy sushi recipe, Spicy California Shrimp Stacks

Leave a Reply

Your email address will not be published.

Rate this Recipe:


  1. This is a favorite in our home, my son loves it just as much as us. Made it again tonight and realized I was out of Mayo so just used sriracha and I honestly didn’t miss it with the creaminess of the avocado. Of course it’s tasty both ways but worth a mention in case anyone is trying to reduce calories further 😉

  2. DELISH! Not difficult at all to make. I made it with sushi grade tuna & the everything bagel seasoning. A keeper for sure!

  3. this was OUTSTANDING

  4. Love this recipe! Made it many times! Just curious to see what your thoughts are of subbing in chickpeas instead of shrimp? Would that work or be a bad idea?

  5. Any suggestions for an avocado substitute? I’m allergic. ☹

  6. I’m doing a lazy keto…any sub on the rice that isn’t cauliflower??

  7. Have made this recipe numerous time and everyone loves them. Beside the spicy Mayo, I serve it with Sushi sauce.

  8. This is one of my favorite ST lunch dishes! I make them like a bowl instead of the stacks. I finally got some furikake to use but in a pinch I use the everything but the bagel seasoning as a sub!

  9. Amazing! Simple, elegant, refreshing and healthy. So close to homemade sushi! I was soooo proud of myself but will drizzle more artistically the next time. Thank you for another winner!

  10. I meal prep these for work lunches. I peel the avocado at lunch so it’s fresh. Also good with crab.

  11. So stinkin’ good.  Wasabi Mayo instead of sriracha Mayo.  Turned out of measuring cup beautifully.  Tamped it down with bottom of measuring cup.

  12. This is my new favorite go to meal. 

  13. These were amazing and a big hit.. I cut up tuna steaks  and pan fried them for 15 seconds with wasabi sesame seeds. I also added fried onions and crumbled seaweed on top in addition to the other sesame seeds. I also tried horseradish sriracha sauce with the Mayo. I went to an Asian market for fresh pickled ginger and wasabi. One was enough and filling, although I imagine some could eat 2 of these.  I served this as a meal. My only problem was they did not come out as well when I turned it over. However they were delicious… 

  14. Made these for lunch today!   My new favorite lunch recipe!!!

  15. I love this recipe. Shrimp Stacks are absolutely delicious!

  16. This is so delicious and refreshing! Will definitely be making this often.

  17. This is a great recipe. My family loved it.

    I love your blog and own Skinny Taste Fast and Slow and Skinny Taste One and Done. Your recipes and tips have helped me lose 25+ pounds on Weight Watchers. 

    Thank you!

  18. This came out so tasty and was really easy and fun to make! 

  19. I am allergic to shrimp and shellfish. This looks delicious! Can you recommend a good substitute?

  20. My first try wasn’t pretty but sure did taste good!

  21. My husband hates cucumber… any suggestion for a substitution? 

    • I don’t always love cucumber in my sushi rolls, so I like to substitute asparagus. Could be good! I would cut it into similarly small pieces.

      • I find green bell pepper is similar to cucumber both in taste and texture (in general, I haven’t made this recipe). Or celery that has the strings removed. Really depends on everyone’s taste preference. Good luck.

  22. This was delicious! I didn’t have sesame seeds, so I sprinkled Everything Bagel Seasoning on top. Everyone loved it! I will be making this again. And again. And again.

  23. I made these tonight and they are ah-mazing! Easy and light and delicious! Will definitely make again.

  24. Best. Idea. Ever! If I could post the pics, I would. Came out beautifully! I made mine completely vegan. I substituted the shrimp with roasted oyster mushrooms and made my own spicy vegan mayo. 

  25. amazing!!! The expensive and fattening sushi fix problem solved!!!!!! Love this!!!! Ended up using the light mayo and was still great.

  26. So good!! Decided to change it up a bit and made these for dinner. Outstanding!

  27. Outstanding healthy but bug flavors

  28. I cant find short grain brown rice, do you think you could use Jasmine rice instead?

  29. Just made these tonight and they were soooo good!!  Thank you for sharing all of your recipes!!!

  30. I made this recipe. So good I will make it again tomorrow. 

  31. Hiello, is this recipe served cold or hot? 

  32. Curious to know if anyone has tried this with ponzu instead of soy sauce and if you would recommend it!

  33. Super tasty! Made using leftover salmon and rice from last night’s dinner (your sheet pan salmon teriyaki and vegetables) and it was delicious for lunch. Thanks for helping a pregnant mama with a sushi craving! 🤰🏻 🍣 

  34. This was incredible and so easy! I upped the rice to 1/2 cup to make it more filling, and mixed half of the spicy mayo with the shrimp before layering. I also added some edamame to the cucumber/chives mix and mixed those up with a little soy sauce before layering them. DELICIOUS! Definitely a new staple 🙂

  35. Omg!!! This was soo good. Definitely fixed that sushi craving at home and was so easy to make! I used crab instead of shrimp and came out to die for!! 

  36. Holy cow, this is good. I’ve been eyeballing this recipe for a while now, and I just had all the components to make it today, so why not. I haven’t had sushi in probably a year, and I was REALLY missing it. Craving has been effectively handled. Nice work!

  37. I rarely comment on my food pins, but omg! These were delicious and easy. The only change for us was white sushi rice and I mixed in the shrimp with the siracha and mayo with a tad bit of sesame oil. I make my spicy tuna that way and love it. I took advice from another’s comment and put a tad of rice vinegar in one cup before putting in the ingredients and absolutely no sticking. I forgot to take a picture, but they were picture perfect. Thank you for sharing. I love all your recipes. 

  38. So easy and so yummy!

  39. Very easy to make and very tasty! Looked so fancy, impressed the guests! 

  40. Absolutely amazing!
    Mixed the shrimp in with the mayo-sriracha! 
    Came out great! Made it for friends and everyone loved it! Did not have Furikake on hand but used “everything but the bagel” seasoning instead! 

  41. This was soooo delicious! I felt like I was eating at a Hawaiian restaurant. I used white sushi rice and cilantro because that’s what I already had at home and left the sriracha mayo off my husband’s shrimp stack. It was still flavorful and delicious. Can’t wait to make it again soon.

  42. Huge hit in this house!  Absolutely delicious!!

  43. Our kids LOVE sushi!! We made these are they are so good.

    We LOVE all of your recipes. Thank you!

  44. Super delicious! My husband and I love this dish in summer. Packs well for work lunch in a 1 cup covered container for the next day. This time, we added a layer of chopped mango and that really upped the flavor…fantastic! Would give it 7 stars if I could.

  45. This was delicious 2nd favorite SkinnyTaste recipe only after the cheese & spinach stuffed meatloaf.

  46. My family doesn’t like shrimp so we have used diced chicken breast for their bowl. It’s a winner every time.

  47. Soooo good. Threw everything in a bowl since it is just me and my husband, no need for the pretty presentation! Flavors are on point. 

  48. Anyone have a veggie option other than cucumber?  Unfortunately I am allergic to anything in the melon family. Just try without it?  Shredded carrots?

    • Maybe diced zucchini? 

    • My first thought was celery would be nice. But zucchini might be a great option.

    • I just made this for lunch and hadn’t realized I was out of cucumbers…I used green peppers instead! Still delicious 🙂

    • We used water chestnuts instead of the cucumber in several that we made. It provides a little crunch and a nice texture difference, liked the substitution.

      We make sushi often, I tried to follow the recipe exactly but found the overall taste was a little off, it was good, but just not quite what we expected.

  49. My husband is allergic to avocado .  Do you have any idea how i can replace it ?

  50. Delicious! I brought this for lunch a few times over the summer, but with all the toppings just thrown over a bowl of rice, and with the avocado put on right before serving.

  51. I’ve made these a couple of times now and they’re very good.  I used almost exactly the same cup to make the stacks and the first time I made them I had trouble getting the stack out of the cup cleanly.  The next time I put a few drops of rice wine in the bottom of the cup and that helped the removal process quite a bit.

  52. So yummy! I had no issues with the ingredients sticking to the cup. Slid right out! I found the Furikake on Amazon, and I am glad that I didn’t skimp on that ingredient

  53. can you swap the mayo for yogurt? what difference would that make in calories?

  54. What cookbook is this from? I want to order it ASAP 

  55. All I can say is YUM! I used the frozen Trader Joes brown rice and it came out perfectly. You’re amazing and this hit the spot! Thank you, Gina!

  56. I was wondering if I would you the fake crab instead? I’m allergic to shrimp,crab, and lobster.

  57. These were delicious. Served it with the wonton soup. Yum!

  58. This is hands-down our FAVORITE weekend lunch! I chop extra shrimp and cuccs, and I mix extra sriracha mayo to keep in the fridge, so we can have this a few times during the week as well. All we need to do is mash up some avocado.

    For those that have a hard time getting it out of the cup, here’s a few things that I learned (we’ve made this many times!)

    1. Rinsing the brown rice before cooking it helps immensely. It gets rid of some of the starch and makes it stickier. I’ve also started measuring the rice vinegar instead of winging it…when I measure accurately,, the rice comes out perfectly formed every time.

    2. At first I was chopping the avocado, but when you mash it, it adheres everything so much better. (So basically I learned by trial and error that actually following directions gets results. Gee, you’d think I’d have learned that by now?)

  59. I haven’t tried this yet, but reading about people trying to get it out of the cup, try one of the measuring cups that you push from the bottom (like Pampered Chef has). That might work better.

  60. I made this the night before and had it for lunch. It kept very well and was absolutely delicious! The sriracha mayo was just the right amount of heat!

  61. hardest part was getting them out of the cup . 😉 spray with oil didn’t really help Big hit will def do it again real soon .

  62. I would love to try this but my husband has an egg allergy and can’t have mayo. What is the best mayo substitute in your opinion?

  63. Made this tonight and we loved it – a definite keeper perfect for the warmer months, I anticipated that I would have difficulty with getting the stack to release from my stainless 1 cup measuring cup, I sprayed it lightly with olive oil pam. I guess next time I could brush the inside of the cup with sesame oil. The spray helped with the release and would suggest oiling every time.

  64. I made this two nights ago and it was just the best thing ever. All of it was so delicious, it’s a keeper for sure.

  65. Oh my thank you for such a delicious recipe. I prepared ingredients for 4. Made 1 for me to taste/test  and was delighted.  Made 2nd for a friend and she was delighted. Made last for husband who is very hard to please and he labeled it OUTSTANDING…wow, I don’t get many Outstanding ratings for new  recipes! This is truly a keeper! Easy and quick to put together. I stayed with the recipe except…..I added a little  more avocado than called for and doubled the sauce…the sauce really kicks it up! Thanks for a wonderful addition to my kitchen!

  66. How long can they keep can this be a 4 day meal prep?

  67. I make this often but have trouble keeping the shrimp and cucumber in place since I don’t like avocado. Is there something else I can use instead?  

  68. So tasty!!!! The flavors and quantities are perfect! Will definitely be making this often!

  69. Made these last night for dinner date with my two adult children and their significant others. I’m always trying to come up with new and healthy meals to cook and this was was a HUGE HIT! The only thing I didn’t have were the fresh chives. The store didn’t have any but I’ll use them next time. I used Bragg Liquid Amino in place of the soy sauce. These were absolutely delicious and filling. I was able to find the Furikake and I loved the flavor it gave! I served with a side of edamame. I will definitely make this again. YUMMY!

  70. So with mango, cauliflower and 0% greek yoghurt, this would be 0 points. You can’t really top that. Brilliant recipe, thanks.

    • hi, did you mean cauliflower rice and mango replacing the avocado? Sounds great!

      • Did you mash up/ purée the mango.   Add anything to it?? I was looking fir a substitute fir the avocado because I can’t eat it.  Sounds like a good combo with the shrimp. 

  71. OK Gina I’m trusting you on this and all of the five star reviews. Cooking for my new guy who is a fitness nut. It’s hot here in Arizona and this sounds perfect for a guy who likes to eat light after his workout. I’ll check back with review!

  72. What do you call the small “pot” to make this and where do I get it. 

  73. This was outstanding!  I mixed some sesame oil/red pepper flakes into the cucumber and added ground up wasabi peas to the top.   I’ve never been so happy to have leftovers. 🙂

  74. I love all of Gina’s recipes but this is my absolute favorite!  The flavors are delicious together. I make it with cauliflower rice to have low carb but otherwise wouldn’t change anything. 

  75. What could you substitute for the cucumber? Hubby does not like cucumber.

  76. Another one of our favorite SkinnyTaste recipes. Planning to serve them to guests for dinner later this week. The combination of flavors is so delicious! Be sure to try and find the Furikake if you can because it enhances all the flavors. I found it at Whole Foods.

  77. These are genius! Amazingly delicious and so easy to make!

  78. My husband, who doesn’t have a lot of experiencaking food, made this for dinner tonight. It was terrific!!

  79. Loved this recipe!  I added salt to the avocado and also drizzled some sesame oil over the top. Yum. I saw the suggestion to sub mango for the avocado. I can’t wait to try that!

  80. I have made these soooo many times!!! totally satisfies the sushi craving!!

  81. One of the best recipes on Skinnytaste, in my opinion. I simmered large shell-on shrimp in a frying pan barely covered with water, salt and pepper and a squeeze of lemon. I find shrimp is much tastier when cooked in their shells. I followed the rest of the recipe as written except for adding wasabi paste to taste to the mayo then thinning it with a little rice vinegar so I could drizzle it over the stacks. I served over a tossed salad with a homemade vinaigrette. Fantastic!  Thank you Gina. You are a genius.

  82. Love this so much! A great way to satisfy my sushi cravings while pregnant.  This one’s added to a long list of Skinnytaste faves!

  83. I’ve made this recipe as is and it was great!! I also made it bus substituting riced cauliflower for the rice and subbing Greek yogurt for mayo and it was (in my opinion) even more delicious!! It’s simple and tasty 🙂 

  84. I give this 5 stars for sure: taste, presentation, nutrition, etc. This is a keeper recipe for sure. I have made it several times.

  85. You can make ahead as I just ate what was leftover from last night and the avocado was not brown.  I added a few scallops and they added a great taste.  I added a few grinds of lemon pepper to the avocado and since I only had plain brown rice cook in either chicken stock or shrimp stock and added a little garlic powder and pepper.  These are amazing and if make everything ahead of time easy to assemble at the last minute.  I only had sesame seeds to top it off but will have to get some Furikake.  I had a great round plastic container that I cut the bottom off and assembled so all I had to do was lift the container off.  
    Does not need anything else but I had ripe tomatos from garden and put some evoo, balsamic vinegar, pepper and basil on and was a nice accompaniment.  
    Thanks for a delicious recipe

  86. It turned out great, thanks for the recipe!

  87. What suggestions do you have to serve this wirh to round out the meal? I’m doing WW. Thanks!

  88. What a great recipe. Used my metal rings I use for individual portions of rice or no cook cheesecakeS

    Also made it in a large glass bowl for a party Everyone just loved the different textures
    Only change I made after frying fresh shrimp I added fresh chopped garlic 

  89. Loved them!  Can this be made ahead of time?

  90. Am trying it tonight with cauliflower rice instead.

  91. I’m allergic to avocado….what can I substitute??

  92. Pingback: Chicken Sushi Stacker – BonaFide Mommy

  93. Phenomenal!

  94. Delicious and so easy! This is one of my newly found favorites for sure.

  95. Hi Gina! I love your recipes! Just wanted to drop you a line that I love this recipe so much that I linked to it in a recent recipe round-up post I wrote about healthy weeknight meals for busy families.

    This recipe is in constant rotation at our home, sometimes with variations but always yummy. Thanks for creating delicious recipes!

  96. Pingback: No Time? 9 easy, quick, healthy weeknight meals • Lunch with Leah

  97. This recipe is a crowd pleaser in my house! Looks so fancy, too!

  98. This was yummy!  Will continue making.

  99. Pingback: My Thursday Faves - The Design Souk - An Interiors, Styling & Travel Blog

  100. This was very good. But mixing the shrimp with the mayo was the way to go instead of drizzling it on top as the recipe said. 

  101. I LOVE this meal! I used (raw) yellowfin tuna instead of shrimp. It turned out of the measuring cup without a problem. I also mixed wasabi paste into the soy sauce before drizzling over the stack. This is another keeper!

  102. This is so good! We also used some crab as well as shrimp for variety. I used a plastic measuring cup and packed the rice as tight as possible to hold everything together. They came out nicely when I kind of squeezed the sides and tapped on the top of the cup. We have made the recipe several times and it is a family favorite on our meatless Friday menu.

  103. Brown rice fell apart? Otherwise very good and easy, any suggestions?

    • We used jasmine rice and it held together very well since it’s so sticky. I also made sure to pack it super tight.

  104. OMG this was so good!!! I didn’t layer it cuz I was food prepping so I added the avocado when I was ready to eat it. I also didn’t have chives(even though I swear I remember them being in the fridge!) so I used red onion super finely chopped. This was amazing!!!!

  105. Can I make these ahead and refrigerate or will the avocado brown?

  106. I made this with sushi-grade tuna and it was soooooo good.  The presentation on the plate made it feel like we were in a restaurant.  This is a recipe I will keep and make again and again.

  107. Amazing!! So balanced. I had lobster tails in the freezer. Swapped the shrimp out for the lobster. This was a 10 out of 10.

  108. Has anyone ever subbed out the rice for cauliflower rice? we are doing whole 30 and we love these shrimp stacks for a busy night but would need to modify a little.

  109. These were delicious and are becoming a weekly dinner item in our house. Since we live in the San Francisco area and have great fresh crab this time of year, I substituted the shrimp for crab. The presentation is stunning!

  110. Delicious! Perfect amounts of each ingredient. I was totally expecting my “stack” to fail, but it didn’t! It came out just like I hoped it would. We will be having this again! 

  111. These were delicious! Thanks for another phenomenal recipe!

  112. 5/5 – Such and easy recipe, yet it impresses everyone! So fun, beautiful and tasty!

  113. I am excited to find this recipe! I found it on your Jan 22 Meal Plan. It sounds like a menu item I love at Nordstrom’s restaurant. I will be making this in the coming week.Thank you!!!!

  114. Pingback: Skinnytaste Meal Plan (January 22-January 28) – Site Title

  115. Love this recipe. So fresh and easy. 

  116. Fantastic recipe! Follow it completely. Whole family loves it!

  117.  These are so yummy! I have made them with both shrimp and with crab and they are excellent either way. I think my favorite is the shrimp. At first I used to press them into the cup measurement but now I just plate it in layers LOL definitely not as photo worthy, but my fiancé scarfs it all up regardless! 

  118. This totally worked and was absolutely delicious

  119. These are SO yummy! I had something very similar in a restaurant and always wanted to recreate them. May mix in crab meat with shrimp next time! Thank you for this great recipe!

  120. Do I have to use the avocado? is there something else I can use to replace it?

  121. Pingback: 10 Sushi Variationen, die Du garantiert noch nicht kennst! | Ich liebe Sushi

  122. Okay…I should have known better than to think that I could get my food to look as nice as yours! Next time I’ll serve it as a “bowl” rather than a stack. That being said, this turned out to be a good dinner option since it is 90 degrees in October and it was just too dang hot to turn on the stove! The flavor balance was a little bit off for me; I think I would add some ginger and wasabi in and maybe omit the sriracha mayo. Still a winner in my book though – this helped me to get over my fear of the unknown (buying and preparing or cooking shrimp, in this case.)

  123. When I flipped mine, it completely fell apart. Any tips for getting to stay together in a pretty stack like in your picture? Also, it tasted a bit sour. Is this the rice vinegar? Thanks!

  124. Just made these again. So good! I eat two. They make a great packed lunch if I pre-chop, bag, and assemble at my desk.

  125. Made these tonight. What a hit!! The hubs & I are very happy. Daughter does not care for shrimp so may try them with again with tuna or salmon. Gina, would you use cooked salmon or tuna if using those fish? Thanks!

  126.  This turned out really really good. The only thing I did differently was use imitation crab meat and mixed it up with the Srirracha mayo combo instead of putting the mail on top.  I also sprinkled pickled ginger a little cut up strips of seaweed around the plate which made it even better  

  127. Pingback: Ten Easy Lunch Options – Habitual

  128. I really want to make this, but I can’t stand Mayo. What could I substitute in its place? Thanks!

  129. What would you suggest to Serb along side of these for a mire complete meal?

  130. Made this for the first time this evening and it was ridiculously amazing!!!!

    One question, though: What is the saturated fat content? There’s no number before the “g” for gram.

    Thank you!

  131. Pingback: Recent Recipe Faves | Stephanie Howell

  132. I have made these and they are so delicious!!!  Do you serve anything with them, for lunch or dinner? 

  133. I did these in “half size” as a first course appetizer . I was nervous attempting this, but had no problems with them coming out of the measuring cup, although I think I’ll use a little more mashed avocado and shrimp next time. Thank you for this recipe and all the happy faces around my table when this was served.

  134. Are points based on reg. Mayonnaise or light ?  I’m assuming reg. Because it’s not specified. 

  135. Gina, where did you find your measuring cup with straight sides? All of mine are slanted and when it comes out, falls apart.  ????

  136. Gina, this is one of my favorite recipes but I have recently become a vegetarian. Any recommendations to make this vegetarian? I know I could just omit the shrimp, but I would like to possibly add something else? Thanks!

    • Maybe edamame?

      • That was a winner! Definitely will use again! Thank you for posting these recipes, it really makes eating healthy easy…especially when we can keep our favorites like this in our mix!

  137. Easy and delicious but none of them would release from the measuring cup, resulting in a messy blob. I had to use a spatula to scoop up everything and put in a bowl to eat. Luckily I don’t care what they look like :). 

  138. I imported this recipe into MyFitnessPal and it comes up to 453 calories/serving. Any idea why?

  139. These look delicious, I can’t wait to make them! Do you think they would work if I tried substituting Greek yogurt for some or all of the mayonnaise?

  140. Made these last night- they were so good and surprisingly filling! Served them with the sesame orange broccoli, and both were a hit!

  141. Hi Gina, I love this spicy shrimp stack recipe and recently bought both of your cookbooks in hopes this would be in them As I like the step by step with pics.  I didn’t find this in them.  Will you be adding this to your next cookbook?

  142. Is the shrimp cold? Can you warm up the shrimp?

  143. Gina,
    What a delicious and unique healthy meal! I love this recipe and I wonder, may I share it on my blog given I link back to this page? 
    Many thanks!

  144. I couldn’t wait to get home to try this recipe and it did not disappoint! I felt as though I had a restaurant quality meal that I was able to make myself! I posted pics on Instagram and sha red the recipe as everyone commented on how great it looked.

  145. These turned out great but I should have added wasabi mayo as well. I see now how the mashed avocado’s hold the diced cucumber together, mine weren’t ripe enough to mash. Really good – family loved them

  146. Pingback: Spicy California Shrimp Stack – Megan Mullaney

  147. This was absolutely fantastic! It was healthy, light and had great flavors! I ate it for lunch after my little kids went down for nap and enjoyed it ALL BY MY SELF! It reminded me of a great sushi roll but had nice fresh flavors like vacationing in Mexico! I will definitely be making these again! Thanks Gina!

  148. Ooh, I’m looking forward to trying this! I’m not a cucumber fan, but I see that some folks subbed zucchini, which I could do, or I was also thinking maybe even blanched, chopped asparagus or something maybe. Ooh, so many variation possibilities too! Just bought the topping on Amazon and will be making this next week! 

  149. This was fantastic! Hubby and I will definately make again! Great for that sushi craving.

  150. Can you use sushi rice?

  151. What would you seeve with this?

  152. I am dying to try this…. do you do anything to the shrimp? Any flavoring or cooking instructions? Thanks!

  153. Pingback: The Laziest Weekends are the Fastest! – 9thand5th

  154. Just made this as part of my get healthy for 2017…delicious!!! Mine wasn’t as pretties yours, kinda fell apart but taste great all the same!  Thank you Gina for sharing your gift of healthy and delicious food with those of us that don’t have such gift!

  155. Absolutely wonderful.  Fast, easy, clean taste.  I loved it.  Will make it frequently.

  156. I tried this tonight and it worked great! We had leftover shrimp from shrimp cocktail and it was the perfect way to use it up. Also, I mixed the shrimp, cucumber, and chives together then did a double layer of those (instead of the cucumbers/chives then shrimp separately) and it was really yummy!

  157. This was amazing! But I couldn’t find in the recipe when to add the soy sauce. When do you add it? Thanks

    • Almost at the end of the directions.. “Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise.” 🙂

  158. Could long grain or short grain rice be used instead of brown rice?

  159. 500 stars! My 16 year old daughter wishes for sushi every night of the week. Tonight, I surprised her with these. She was skeptical but said they reminded her of a california roll and they are one of her favorite things that I have made! My first issue is that all of my plates have a slight lip to them. So I had to use a paper plate and cut the rim off one section – lol. I will be buying plates in the near future for this recipe alone :-). My first one, only the rice came out, I was able to slide the cup back on carefully and then I ran a knife around the edge. It came out just fine after that. My second one went perfectly using that technique. I really packed it in there tight, hoping to keep it solidified in a stack on the plate. Lastly, I had brown rice in my pantry. I find that if you stir the rice often while it is simmering, it comes out super sticky…and it did! So it saved me a trip to Trader Joe’s. Also, I reheated the next day with a tsp of water drizzled and it came back to life, as sticky as ever. Thanks, Gina!

  160. I just had this for lunch and it was great. I’m super lazy, so I took shortcuts. Bought pre-made brown rice, nuked it, and added the vinegar. Chopped the cucumber and avocado. Made the sriracha mayo (which is amazing and a perfect ratio, btw). Bought frozen cooked tail-off shrimp in a small size so no chopping. Threw a bowlful together, sprinkled on soy sauce and furikake, then stirred in the sriracha mayo. Prest-o, bang-o, I was on the couch with my used cool whip bowl full of delicousness, ready for what’s next on Syfy. 🙂 Try it!

  161. I made this a few days ago and oh so good. I did season the shrimp with a touch of soy sauce as I was cooking it. I didn’t have the Furikake but it was still very good. Reminds me of a dish made with tuna at Yardhouse restaurant. They add shelled edamame, will add that next time and try it with the tuna.

  162. These were amazing AND filling. My son and boyfriend devoured them. This I’d a definite “keep” recipe!!! Thank you. 
    P.S. – trying the spinach lasagna rollups tonight and the butternut squash & spinach rollups in a couple days

  163. Pingback: handmade savvy sturday - the handmade home

  164. Wow! Love it! Can’t even finish 2 pcs! Thanks for sharing! Thinking of serving this for get together with friends!

  165. Any suggestions on something to substitute for the avocado? I am allergic. 

  166. I had to substitute here and there with condiments, but keep all the main ingredients (quinoa instead of rice was a texture mistake, but not bad taste-wise). This made me feel likes chef, and I really enjoyed it. The little bit of mayo lets it feel rich and the whole thing was a great excuse for liberal amounts of soy sauce! Thanks for this recipe, and I look forward to trying it the listed way, but also in other mixed up ways!

  167. What brand of rice do you use? 

  168. Pingback: Comida Japonesa…Hibrido o Locura

  169. Pingback: 17 Sushi -Food Hybrids That Will Blow Your Mind - Altitude Mom

  170. Made this kosher by substituting diced kani (kosher) for the shrimp. Served it as appetizer for our first Sukkot holiday meal.  It was the biggest hit of the meal. Was nervous about getting it out of the cup, but it slid right out in perfect form.  Will definitely be doing it again. 

  171. I am having a dinner party and want to make these a few days ahead. Are they firm enough to hold? Suggestions? Should I wrap in cellophane? Thank you!

  172. Thank you so much for this recipe!! This was so simple to make and assemble.  It totally satisfied my sushi craving!!

  173. Does anyone know what the 21 day fix portions are for this?

    • Starting my 21 day fix tomorrow, so i just measured this for you!
      This is 1 protein, 1 carb, 1 healthy fat, and 1/2 veggie.
      You’re also looking at 1/2 of the seeds and dressings with the mayonnaise, soy sauce, and seeds. 🙂 Don’t let their size fool you, these are very filling too!

  174. Any suggestions to be able to make these a day or two ahead of time? Freeze then thaw day of eating? I would love to include in my food prep for the week, but not sure how they would really stand up to that. Thanks!

  175. LOVE LOVE LOVE this! i was seriously thinking it was never going to fall out of the measuring cup, but it did easily and beautifully! Made it exactly to the recipe. My husband and I both fell in love. He told me to feel free to make it any time!

  176. So very good!  My stacks fell apart (I was rushing), but still tasted delish!

  177. These are excellent and super easy. I omitted the chives because I didn’t have any and used sesame seeds. My food snob husband said to me: “You know what these need?” “Absolutely nothing!” That is high praise indeed, coming from him. Thanks for making me look good in the kitchen once again!

  178. This looks amazing! The fact that I’m allergic to avacados is my only problem :/  . Does anyone know an equally delicious Substitute? 

  179. How long do these keep? Can I make them ahead of time? Looks delish.

    • I chopped everything beforehand (except avocado) and assembled later in the day. They sat assembled for maybe 30 minutes which i think made them even better. The soy sauce got to soak in.

  180. Pingback: Side Dishes & Starters | Pearltrees

  181. Pingback: Spicy Shrimp Stacks | Balance & Chaos

  182. This is perhaps a silly question, but are these considered finger food or will I need to provide forks? I thought about making them in 1/4 cups to convey easily from tray to plate. Thanks!

  183. So I have to mention this variation on the recipe, which is great for those who don’t eat shrimp. I substituted the shrimp with salmon tartar using the seasoning from Gina’s spicy tuna tartar recipe (https://www.skinnytaste.com/spicy-crunchy-tuna-tar-tar/) and OMG was it ever deeeeeelicious. I made 1/2 cup portions and served it as an appetizer and it was a hit. Thank you Gina for making it so easy to eat well and light without sacrificing on taste. You’re recipes on on the menu seven days a week!

  184. I made this tonight for dinner and it was awesome!! I will definitely be making again and sharing with friends. Totally curbs my sushi craving and much lower carbs and calories. 

  185. Absolutely delish!!!

  186. OH EM GEE Gina ~ My husband and I LOVE LOVE LOVE this recipe. This has become our new favorite summer recipe!!! THANK YOU again for another MARVELOUS recipe.

  187. AMAZING!!! I don’t usually cook but thought I’d give it a try. My husband was so impressed. Thanks for a terrific dish. Will definitely make it again.

  188. Recommendation for a substitute for the chives or just leave them out all together?

  189. Pingback: Menu: July 11-15 – Super Eats

  190. Amazingly delicious and surprisingly simply! We’ve had this twice since finding the recipe last week! The second time I tried tuna instead of shrimp. Both were great even without the Furikake. 

  191. You are changing my food life! These were easy and delicious. I had two so I didn’t have to make a side dish. So much cheaper to pick up a cucumber and an avocado when I have that take-out sushi craving.

  192. I made these tonight and they were AMAZING! I did one with salmon, one with crab, and one with shrimp. I added a little light cream cheese and I did a crunch layer by taking panko crumbs and adding a little low sodium soy sauce and a dash of truvia. It made it taste like the sweet soy sauce they use at Japanese restaurants. I ate the salmon and it was delicious. My husband ate the shrimp and crab and he said they were wonderful as well. I will definitely be making these again, weekly lol. Satisfied my sushi craving without the normal dent in the checking account! Yay!

  193. Pingback: Spicy Shrimp Stacks | Missy's Recipes

  194. I made this last night, and it was very tasty and easy! I had some store-bought guacamole to use up, and it worked out well. I wish I’d gotten a bigger cucumber because I didn’t have enough to fill the bottoms of the measuring cups for four portions. But, overall, it worked out well and was delicious, thanks!

  195. These were perfect! I love sushi and had no idea I could make something similar at home. Thank you for another great recipe!

  196. Pingback: Week 2 with Weight Watchers |

  197. I made these last night and they were great! I will add a little cream cheese and crab next time instead of the shrimp to see how it works. I have been stalking this website since Saturday afternoon. I will be trying the next recipe this evening!

  198. I would love to be able to print this recipe, as my husband and I really enjoyed it.

    Is there a way that I don’t see on the page to make it printable-friendly?

  199. Question on the calories – is it 225 calories per 1 stack?  And the recipe makes 4 stacks?  Thanks !

  200. Hi Gina! What would you recommend serving with this? Looks delicious, but I always like to have a “side”! 

  201. I love Trader Joe’s frozen rice too……but just had to throw away 4 bags due to the recall. GRRRR

  202. I don’t have rice vinegar and don’t want to get it for that small of an amount. What would be a better substitute, red wine, white wine or plain distilled vinegar?

  203. What would be a good substitute for the avocado? Allergic but this looks delicious. 

    • Blended chickpeas (with wasabi, optional) have been suggested.

    • I made these for the first time tonight and used mashed edamame beans as I didn’t have any avocado. Delicious! I also used Japanese mayo instead of regular mayo. Next time I will get Furikake as the only flavour missing was seaweed. I will definitely make these again and try tuna or crabmeat. Fantastic recipe!

  204. What can be substituted for the  siracha sauce?  I’m not a fan of spicy. 

  205. Could this be done with Ahintuna instead of shrimp? It looks great!

  206. We make these constantly – super easy to put together with items that are usually on hand and Hubby loves them for a quick, light feeling lunch.  To make the rice hold together  a bit better, I mix it with a dab of green wasabi paste or regular prepared horseradish.  Gives the entire stack an added kick.  We also prefer garlic chili rooster sauce over siracha, so I mix that up with the mayo.  Oh, a quick spritz of oil in the measuring cup seems to help with sticking when I smoosh the ingredients too much!  I usually make them in 1/2 cup measuring cups and do 2 per person so we feel like we have even more to savor.  Super cute and kinda fancy looking, but so easy!

  207. This was delicious! I squeezed a wedge of lemon into the mashed avocado and stirred it. That made it taste even better ????????????

  208. This was awesome! It has been on my list to try and will be in my regular rotation going forward. It is a great sushi fix with less effort. I mixed a bit of wasabi paste into the soy sauce which his how I love to eat my sushi. Delicious!

  209. If you sprinkle some seaweed on top it’s even closer to sushi. 

  210. This dish was the bomb!! OMG Loved it!My husband loved it.  I was worried about finding the Furikake, but Wegmans had it!! This is definitely on the remake list!! You have out done yourself!!!

  211. I’ve made this many times and it has always curbed my sushi craving. In an effort to stay very low carb, I changed this up and made this with cauliflower rice. I was extremely skeptical but was desperate. FACT: this was just as amazing with cauliflower! 

  212. I have a couple questions…
    What can I substitute the cucumber with? 
    How long will these keep after they are made? 

  213. About how many shrimp is 8 oz.? I know it probably depends on the size too. Thanks!

    • It really depends on the size.

      • Shrimp is graded by how many to a pound. For example, size 16/20 means there are between 16 and 20 to a pound. For this recipe I would use 21/26 to a pound . Also the bigger the shrimp, the more they cost.

    • With shrimp, the numbers are how many per lb. So 21/25 means ir will take 21 to 25 shrimp to make a lb. Hope this helps. 

    • 71-90 small shrimp per pound. So, 35-45 in 8 oz. This is referring to “popcorn shrimp” or bite sized shrimp.

  214. Attempted this tonight. Was very nervous it wouldn’t work out for me, because Pinterest recipes have been a hit or miss. I loved this recipe! I searched for shrimp recipes and this was great! My husband thought two wouldn’t be enough but looking at his plate right now, he barely finished the second because of the portion. I’d give this a 10/10! Thank you for sharing!!

  215. We have had this for supper many nights. These are delicious and so easy. I was afraid that one would not be enough for my husband but I pressed a little more of each in his cup. He said it was just fine..we will be having these often. 

  216. I can’t wait to make this tonight! Just one concern… Is there a difference between using metal or plastic measuring cups? Is one easier to get the stack out?

  217. So this is probably a dumb question….    Besides a fork, 🙂 what would you eat this with?  As in, would it hold up if I used rice crackers for “scooping”?  I’m sure a lot would depend on how sticky the rice is, but I’d love to know if anyone has put something else with it…  Maybe some thick cucumber slices to “stack” it on?  

  218. These were delicious and easy! A perfect summer dinner because no oven is required. I made some changes – used shredded carrots mixed with green onion in place of the cucumber/chives for my husband (and just did both for mine and the carrots added a tasty extra layer). I also used the wasabi mayo from Trader Joe’s mixed with siracha and then crumbled some roasted seaweed on top as well. Very tasty and one cup was enough (we even have leftovers for today!). They are the perfect thing to experiment with and try some different varieties/layers. Thanks for sharing a great base recipe!

  219. Pingback: Sushi Stack – jen eats

  220. I made this for my Mom and I the night before Easter and I cannot wait to make it again…She just loved it and we talked about how delicious it was the entire time we ate it! Ha! It was so incredible… it was bright and delicious and filling:) I will be making this a regular part of my dinner rotation:) Thank you so much Gina. I think you are a genius.

    Also, I really like the way you reformatted the website… everything is so much easier to find. It looks great! You’re great:) Thank you!

  221. Have made these several times yummy ????

  222. I made this last night. It looked just like the picture and tasted really good. Used this recipe with sesame seeds, shrimp, and didn't have rice vinegar so used apple cider vinegar. The sauces go really well together. We are going to have this for dinner often. Might try crab, or other seafood too. Really yummy. Thank you.

  223. I just tried this for dinner last week – it was absolutely delicious and not to mention simple. I used shrimp, but looking forward to trying tuna or salmon instead. Thanks for a great recipe. Also – really enjoying the meal plan pots – although I am only cooking for 2, it is making it really simple to plan out the week!

  224. omg…these are incredible. This just may be my favorite recipe from you Gina!

  225. want to make for a work potluck. suggestions on container? thinking square foil, something to turn out onto a platter. or just make in casserole right side up? will need to make night before. using greek yogurt instead of mayo.

  226. I made this a few weeks ago & it was simply amazing!!!

  227. So so so good. We also made these for friends as appetizers using a 1/4 cup. cute!

  228. For those that want to make leftovers. I used 1 cucumber which portioned out to 5. If you make directly into small deli tupperwares you can seal till later. Then flip out add mayo and toppings when ready. Pop right out w a gentle squeeze. Lunch was terrific!

  229. I made these today for lunch, and they were DELICIOUS! I only had enough cucumber for one, but I substituted celery on the second one, and it was equally as wonderful! (I did, however, prefer the cucumber)

  230. OMG, these look UNREAL! I'm having girls night tomorrow at my place and we all love sushi. Can't wait to surprise the ladies with these bad boys!

  231. These were absolutely amazing!! Thank you so much for sharing. Your recipes are always a hit. 🙂

  232. This was SOOOO GOOD and filling! I used yogurt and wasabi since I didn't have the Sriracha and mayo,it was great. I also drizzled over the top just a tad sesame seed oil. Next time I'll try chili oil. Endless possibilities with this recipe. Can't wait for dinner tomorrow night, might use some Sous Vide salmon. =)

  233. Gina – these look amazing! My husband and I don't like mayo though…but wondering…does the spicy mayo sauce have any 'mayo' taste to it?

  234. This may be a dumb question, but are the Nutrition facts you listed for ONE sushi stack, or FOUR? Thanks!

  235. My new all time favorite! I've done it with shrimp and salmon. I grilled the salmon the night before over charcoal on my Big Green Egg; it was awesome having that smoke flavor, give it a try! My next one will be done with sautéed crab meat.

  236. Looks great, anyone make these ahead? Served warm/cold/room temperature? Thanks!

  237. YUM YUM YUM! I just made this recipe and it was delish! Initially, I had packed the avocado too tightly in the measuring cup and it got stuck when I attempted to flip the cup onto the plate, so I replaced the other ingredients into the cup and then took a knife and loosened around the ends. I used roasted seaweed snack sheets and made mini tacos.

  238. This is an excellent lunch! More filling then I thought it'd be! Thanks!

  239. This looks amazing
    Can you make ahead or will the avocado brown?
    If I don't have chives should I use something else

  240. I love this – I could eat it 3 meals a day EVERY DAY! I substituted wasabi paste for sriracha and dried dill for chives because that is what I had…

  241. I'm dying to try the "sushi" version of this, but I made a different variation in the meantime since I didn't have all the ingredients. I used avocado, cucumber, tomatoes, shrimp and mashed black beans instead and drizzled on a little chili lime pepper and BBQ ranch. Amazing! I have to hit the grocery store so I can do the real version now.

  242. I suppose one could increase the amount and make "pan sushi" to take to a party, cut into 1"x2" rectangles and place each into a seaweed (the 3-pack Korean seaweed) then consume with your hand!

  243. Cant wait to try it either, red chilli cause is what Ill use.. www.sydneyjos.etsy.com

  244. I love this and can't wait to try it. It would be great with raw tuna as well.

  245. I just made this. Delicious. However, it fell apart when I tried to flip the measuring cup. It stuck. Still absolutely delicious. I will continue trying until I figure out how to get it to release from the measuring cup. I agree with other reviews that it is very very filling….

  246. I am making this recipe right now at work. My poor boss – he gets to be my guinea pig all the time. If I'm on a diet – he is on a diet (and doesn't even realize it. ) I have yet to hear him complain!! (But what man is gonna complain when someone makes him fresh food instead of take out?!?). We are using imitation crab instead of the shrimp. Mainly because I had it in my freezer & wasn't about to run to the store just for shrimp. Wish us luck!!

  247. YUMMM I made these tonight for a gathering and everyone raved about them. Kept saying OMG there are amazing and went back for 2nds. I use 2/3 size measuring cup as I want a bit smaller portions and I got more of them. I doubled the recipe. I cant believe how fast, easy and delicious they are. People said these look like a fancy meal place type dish. Im making more tomorrow to take to my boss and co-workers tomorrow.

  248. I tweaked this a little. I used Curry in the mayo instead of Sriracha and I used Quinoa instead of rice. It was absolutely fabulous! This is a must try!!

  249. Just made this recipe. It was very good, will definitely kill any Sushi Roll craving. I basically followed the recipe, used Sesame Seed because I had some. I was skeptical about it being at room temperature, but it was great! Thank you so much for this site.

  250. Just made this recipe. It was very good, will definitely kill any Sushi Roll craving. I basically followed the recipe, used Sesame Seed because I had some. I was skeptical about it being at room temperature, but it was great! Thank you so much for this site.

  251. Making these today! yumm! what should i make as side dish??

  252. Has anyone tried making this with canned salmon? Perhaps mixed with some hoisin sauce?

  253. Not sure if someone mentioned this before or not, but instead of using Mayonnaise, my fiancé mixes is a plain yogurt/Greek yogurt with the sriracha and you really can't tell the difference. Obviously lower fat, lower calorie and higher protein. I think we're going to have to try this recipe for sure.

    • Yes I mentioned yesterday and also could use Veganaise. Yummy and just as tasty as you said. I made it today for the first time and took to a party and it was a hit. I could eat this everyday!

  254. This would be fun to prep at the table with the family. They could each make their own. I'm going to try this.

  255. Did you use green onions (also called scallions) or chives? The green chopped bits combined with the cucumbers in your photo definitely look like green onions and not chives…

  256. Awesome recipe! I used crab instead of shrimp.

  257. Made this tonight and it was absolutely delicious!! Didn't have seeds so used fried onion rings. YUMMY. My husband is Type II diabetic and your site is my go to for healthy low carb recipies. Have your book and all recipes tried have been a hit!!

  258. Can you freeze these?

  259. This looks amazing. I would love to make in a smaller appetizer form and serve on a palm leaf. Had anyone made an hour or two in advance, if so how do they hold up?

  260. I saw this briefly on Pinterest last night and literally could not stop thinking about it. Had to do a search this morning as I did not pin it. Guess what's for lunch today? I was drooling in my sleep thinking about this.

  261. First recipe from Pinterest this year will be this one… Looks like you killed it Gina..

  262. I made these last night with lump crab meat. Delicious and easy! Everyone liked them. Thanks.

  263. I made these last night and they were delicious . I'm ready to try with crab next.

  264. I am literally salivating right now. I think I am going to make this next week. Too bad I am allergic to avocado. I can do without it though!! Maybe swap it with some mango to add some sweetness!!

  265. I'm pregnant and have been craving sushi! This recipe was a lifesaver!! My husband loved it as well. Can't wait to try it with other variations. Would love to add some cream cheese! 🙂

  266. This was absolutely delicious! Question though: As soon as I started to eat the whole thing falls apart… I guess that's to be expected? Pretty presentation, though

  267. This was great, thank you!! (even with my pathetic browned avocado haha)

  268. Hi Gina! I have tried several of your recipes and so far I loved everything I've tried. However, I do NOT like cucumber at all. Can you please recommend a substitute (zucchini or bell peppers)?

  269. i made this with hoisin salmon i had left over, instead of the shrimp and it was magical!

  270. This looks great. Can't wait to make it this weekend.

  271. Is there anything else that can be used for flavor in place of the seeds? We have a family member with diverticulitis and seeds are a no-no. I either have to leave them off or put them on for the rest of us. I do look forward to trying this.

    • They are more of a pretty addition then flavor. With all the ingredients and the mayo scriracha sauce on top it is plenty flavorful

  272. Made this tonight! It was wonderful!!!!! I was very skeptical but this pulled through in a big way! My rice wasn't sticky as I would have liked but that didn't take away from the great flavor!

  273. Gina, a wonderful side to go with your Asian dishes would be pickled cucumber. Please try it sometime! It's great on the side of a hot dish or on a hot day. Normally you just eat a tiny portion (maybe 1/4 cup MAX) with your meal. I'm sure you could find a way to make it more healthy.


    You can also look up Japanese style pickled cucumber if you don't like it spicy. To be honest, the chinese style is not that spicy at all if you leave the pepper whole and then take it out after marinating.

  274. Is the shrimp supposed to be cold?

  275. Super good and fast. Next time I will add some thin slices of low fat cream cheese. I also recommend a pan fried (not raw) salmon/avocado/mango/cucumber combo. Yummy. 2 made a filling lunch for both my husband and I (2 sushi stacks each).

  276. I made these and they were SO good!!! Thank you for another great and healthy. I would post a picture of my creation if I knew how….

  277. I only use light mayo (tastes great with this recipe) can you tell me the difference in nutritional info? I dont have a bottle of regular to compare it to! Love your recipes!

  278. Would I be able to make the whole recipe and have leftovers for lunch tomorrow?

    • It makes 4 stacks, so it would depend on how many you're feeding. Also, I'm not sure how well it would keep overnight with the avocado.

  279. Absolutely outstanding! I didn't change a thing (except I only had black sesame seeds, not the blend). Adding this to the rotation!

  280. I wonder how riced cauliflower would work in place of the brown rice?

  281. Wonder the pp+ if you subbed salmon and took away the spicy mayo…

  282. What is the best substitute if I can't eat shrimp?

  283. This was so easy and delicious!! I forgot cucumber and it was still good. I can't wait to try other variations like adding mango, asparagus, salmon, crabmeat etc

  284. Made this last night and it was delicious. Very easy to make. I used sesame seeds and crumbled seaweed for the topping.

  285. Omg this looks amazing. Every few weeks I crave sushi, and I have always wanted to try making it myself but then I just never do it. Haha I guess all the equipment is kind of overwhelming…. This seems like a fabulous at home alternative. Can't wait to try!

  286. Ummmm…. DELICIOUS! This was a serious hit at our house. Gina, you are the best.

  287. I adore your recipes! Would you consider doing a protein bites recipe?

  288. I made it with some Cilantro Lime Shrimp and Hope Spicy Avocado Humus both from Costco that I had on hand. It was delicious.

  289. Looks delicious! Can't wait to make it.

  290. How many stacks does this make? Looks great!

  291. Can you use white rice instead of the brown rice?

  292. Thanks Gina!

    I try to get my fiance to take me out for sushi all the time, but he will have none of it. He was skeptical when he saw me making this suspiciously sushi-looking stack-ups, but ended up loving every bite! I did skip making the sriracha mayo because we had some Trader Joe's Wasabi Mayo in the fridge, but otherwise stuck to your recipe.

    We are getting married NEXT WEEK (OMG), and while I'm trying to keep meals as light and healthy as possible, one can only eat so much lettuce and chicken! These were tasty and surprisingly filling for being so low calorie.

    I didn't find Furikake at Whole Foods, but I did find this Gomasio for $2.99:

    Any other ideas for dishes using Gomasio/Furikake?

  293. Yummy! I can't eat avocado though, is there an alternative or will it work fine without?

  294. We made these tonight, and they were delicious! We crumbled seaweed snacks on top with the sesame seeds, and they were perfect. What a great way to satisfy our sushi cravings!

  295. This looks and sounds really good. Io question, however, the comment about cutting the shrimp into one inch cubes. That seems to be awfully big.

  296. Gina Gina where does the olive oil go??

  297. Simple, delicious and healthy… What more could you ask for!


  298. Another yummy recipe!

  299. Gina, this is a GREAT recipe (thank you) super yummy! I think I missed something, what do I use the olive oil for?

  300. Have to try this, HAVE to!

  301. What side dish did you serve with this? Or was it filling enough to eat by itself? This looks AWESOME!

  302. Is this dish serves hot or cold? Will the avocado brown if I make these ahead for a couple of days?

    • I don't see anything about mixing lime with the avocado, so I'm assuming this would need to be made fresh! It's a shame they brown so easily 🙁

    • You could add some lime but I wouldn't store this for more than a day or two due to the potential for botulism from the rice. You're only supposed to store cooked rice for 2-3 days

    • You could add some lime but I wouldn't store this for more than a day or two due to the potential for botulism from the rice. You're only supposed to store cooked rice for 2-3 days

    • I'm gonna wrap mine in seaweed like sushi. I've never heard of rice going bad in a couple days. Its in the fridge and I've always kept mine around a week.

    • Botulism is an anaerobic bacteria meaning it can only grow in the absence of oxygen. Unless you are vacuum sealing your rice, there it no risk of botulism and can be kept in the fridge for a week.

    • Actually, it's nor botulism that you worry about with rice, it's bacillus cereus. And it's not how long you store it, it's how you treat it. That's why food should be spread out in a shallow pan to cool for storage, so you get all of it down in the safety zone as soon as possible. Learned it in SafeServ class. http://www.foodsafety.gov/poisoning/causes/bacteriaviruses/bcereus/

    • Don't count upon finding ready to use avocados in most fresh produce grocery departments as inevitably, theirs are hard as bowling balls – picked green and kept refrigerated. Use prepared Guacamole instead. Better tasting and ready right out of the container.

    • I wouldn’t make this ahead of time at all. Cucumbers will get mushy and avocado will get brown. It’s a pretty quick meal so I would definitely make it just before serving.

  303. That's so creative, nice job! I hope to try it some day.

  304. This recipe is amazing! I made it when you first posted it on snapchat and both my husband and I love it and have eaten twice since! Thank you

  305. Water chestnuts

  306. This looks amazing except I really don't like cucumber – can you think of a substitution?

  307. Do you think Greek yogurt could be substituted for the mayonnaise?

  308. Can i make this with Quinoa instead of rice?

  309. I also would love to know a sub for avocado please!

  310. I wonder if this would taste good with leftover salmon instead of shrimp, although I do love shrimp. YUM! I can't wait to try this!

  311. This looks delightful …except for the avocado …anyone recommend a substitute?

  312. As a pregnant woman who LOVES sushi I'm totally excited to try this. Thanks!

  313. Oh yummy! I can't wait to try this. Thanks!

  314. That looks AMAZING. Totally craving this now!!! 🙂