Last summer, I joined my sister and her little family for a beach picnic on a balmy Saturday. Her son, wide-eyed and curious, spotted a sushi tower at a nearby food truck and insisted it looked like a “magic rice cake.” Laughing, we decided to recreate our own version at home—simpler, brighter, and kid-friendly.

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Back in my kitchen, I steamed short-grain brown rice and tossed in a splash of rice vinegar for sweetness. My daughter watched as I mashed avocado and chopped cucumber, intrigued by the colors. As we layered cups of avocado, shrimp, cucumber, and rice, we built something playful and fresh.

When we flipped the stacks onto plates and drizzled spicy mayo and soy sauce, the kids cheered. The unexpected crunch, creamy avocado, and gentle spice made mouths water instantly.

That was the day the Spicy California Shrimp Stack became our summer kitchen tradition—light yet flavorful, visually fun, and surprisingly quick to put together.

Short Description

Spicy California Shrimp Stack is a layered cylinder of rice, avocado, shrimp, and cucumber, topped with spicy mayo and sesame—fresh, vibrant, and crowd-friendly.

Key Ingredients

220 g cooked short-grain brown rice
30 ml rice vinegar
225 g cooked shrimp, peeled, tails removed, cut into 2.5 cm pieces
130 g cucumber, diced
5 g chives, finely chopped
120 g mashed avocado
16 g furikake (or toasted sesame seeds)
20 ml reduced-sodium soy sauce (or gluten-free)
20 ml mayonnaise
5 ml sriracha sauce

Tools Needed

250 ml dry measuring cup or food ring mold
Sheet pan or tray
Mixing bowls
Spoon or spatula
Plate and small bowls for plating

Cooking Instructions

Step 1: Cook and Cool Rice
Cook rice per package instructions. Stir in rice vinegar and spread on a sheet pan to cool completely.

Step 2: Prep Shrimp and Veggies
Cut shrimp into bite-sized 2.5 cm pieces. Mix diced cucumber with chives in a small bowl.

Step 3: Make Spicy Mayo
In another bowl, whisk together mayonnaise and sriracha until smooth.

Step 4: Layer the Stack
Using a 250 ml cup or ring, layer in order: 60 g cucumber mix, 30 g avocado, 55 g shrimp, and finish with 85 g rice. Press gently to compact.

Step 5: Unmold & Garnish
Invert stack onto a plate and gently remove the cup. Repeat with remaining ingredients to make four stacks.

Step 6: Top and Drizzle
Sprinkle each stack with furikake or sesame seeds. Drizzle with soy sauce and spicy mayo to taste.

Why You’ll Love This Recipe

Fresh Textures: The creamy avocado, crisp cucumber, and tender shrimp create contrast in every bite.

Colorful Presentation: Stacked layers look elegant and impressive with minimal effort.

Light & Balanced: Whole grains, lean protein, and vegetables in one dish.

Kid-Friendly Assembly: Kids love building their own stacks.

No-Cook Assembly: Fast prep and great for warm days or healthy gatherings.

Mistakes to Avoid & Solutions

Rice too warm: Make sure rice is cooled before stacking to avoid soggy layers.

Overpressing stack: Press lightly to avoid squishing ingredients.

Runny avocado: Drain excess moisture if using overly ripe fruit.

Uneven layering: Measure each part for consistency and neatness.

Too much mayo or soy: Add drizzle gradually to keep flavors balanced.

Serving and Pairing Suggestions

Serve individually plated for elegant presentation.

Pair with miso soup or seaweed salad for a fuller meal.

Ideal for brunch, picnic-style spreads, or light dinner parties.

Offer chopsticks and small dipping dishes for extra fun.

Storage and Reheating Tips

Best eaten fresh, rice and avocado layers soften over time.

If prepping ahead, store each component separately in the fridge up to 1 day.

Assemble just before serving to retain freshness and visual appeal.

FAQs

1. Can frozen shrimp be used?
Thaw thoroughly, drain excess liquid, and pat shrimp dry before cutting.

2. Can this be made gluten-free?
Yes, use gluten-free soy sauce and ensure furikake has no wheat.

3. Is it possible to assemble ahead?
Keep layers chilled separately and stack right before serving.

4. Can other grains be substituted?
Short-grain white rice or sushi rice works well when lightly seasoned.

5. Can I use Greek yogurt instead of mayo?
Yes, blend yogurt with sriracha for a lighter creamy drizzle.

Tips & Tricks

Chill stacks for 10 minutes before serving for firmer shape.

Add lemon or lime zest to avocado for extra brightness.

Use edible flowers or microgreens atop for garnish and color.

Make double or triple batch—great for gatherings or meal prep.

Keep a small squeeze bottle handy to drizzle sauces neatly.

Recipe Variations

Mango Shrimp Stack:
Add diced mango to cucumber layer and swap mayo for mango chili paste.

Spicy Tuna Stack:
Use chopped sushi-grade tuna mixed with spicy mayo instead of shrimp.

Veggie Stack:
Replace shrimp with marinated tofu cubes or roasted chickpeas for a vegetarian option.