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!
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.
Spicy California Shrimp Stack
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.
This is so delicious and refreshing! Will definitely be making this often.
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!
That’s awesome Cheryl!! Way to go!
This came out so tasty and was really easy and fun to make!
I am allergic to shrimp and shellfish. This looks delicious! Can you recommend a good substitute?
Sushi grade tuna!
Salmon
My first try wasn’t pretty but sure did taste good!
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.
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.
I made these tonight and they are ah-mazing! Easy and light and delicious! Will definitely make again.
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.
amazing!!! The expensive and fattening sushi fix problem solved!!!!!! Love this!!!! Ended up using the light mayo and was still great.
So good!! Decided to change it up a bit and made these for dinner. Outstanding!
Outstanding healthy but bug flavors
I cant find short grain brown rice, do you think you could use Jasmine rice instead?
Just made these tonight and they were soooo good!! Thank you for sharing all of your recipes!!!
I made this recipe. So good I will make it again tomorrow.
Hiello, is this recipe served cold or hot?
I’ve always served it cold
Curious to know if anyone has tried this with ponzu instead of soy sauce and if you would recommend it!
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! 🤰🏻 🍣
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 🙂
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!!