Spicy California Shrimp Stack

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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!
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4.98 from 85 votes
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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!

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
  • 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

Instructions

  • 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.

Nutrition

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

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469 comments

  1. Made these as an appetizer tonight along with other leftovers. Should have just had the shrimp stacks. Very filling and the sriracha/mayo sauce was great. Will definitely make again.

  2. So good! Definitely going to keep this one around for when we’re craving “sushi!”

  3. 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 😉

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

  5. this was OUTSTANDING

  6. 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?

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

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

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

  10. 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!

  11. 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!

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

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

  14. This is my new favorite go to meal. 

  15. 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… 

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

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