Flavorful Spicy California Shrimp Stack
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.
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
Instructions
- Prepare rice as directed, mix in rice vinegar, and let cool on a sheet pan.
- Cut shrimp into 2.5 cm pieces. Combine cucumber and chives in a bowl.
- Whisk mayonnaise and sriracha in a small bowl until smooth.
- Layer in a 250 ml cup: 60 g cucumber mix, 30 g avocado, 55 g shrimp, and 85 g rice. Press gently.
- Flip onto a plate and lift the cup. Repeat to make four stacks.
- Top with furikake, then drizzle with soy sauce and spicy mayo.