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This spicy California shrimp stack brings together the fresh flavors of the coast with an easy-to-assemble dish that looks as good as it tastes. Layers of tender shrimp, creamy avocado, crisp cucumber, and tangy seasoned brown rice come together under a drizzle of spicy sriracha mayo and a sprinkle of Furikake for a sushi-inspired bite without the fuss. Perfect for entertaining or a light meal, it captures the essence of California cuisine in every colorful stack.
I first brought these stacks to a summer gathering and everyone loved them. Now they are my secret weapon when I want to impress without spending hours in the kitchen.
Ingredients
- Cooked short-grain brown rice: gives the right stickiness and a pleasant nutty taste. If you find the rice too chewy try white sushi rice for a softer bite
- Rice vinegar: brightens the rice. Choose real rice vinegar without added sugar for a clean tang
- Cooked shrimp: brings protein and a sweet sea flavor. Look for fresh or quality frozen shrimp that are firm and smell clean
- Diced cucumber: adds crunch and freshness. English or Persian cucumbers are best because they are tender and less watery
- Fresh chives: offer a mild onion flavor. Select vibrant green stalks without yellowing for the best taste
- Mashed avocado: delivers creaminess and a buttery note. Pick ripe avocados that yield slightly to gentle pressure
- Furikake or sesame seeds: contribute nutty salty bites and savory aroma. Find Furikake in Asian markets for an authentic touch
- Reduced-sodium soy sauce: provides savory balance. Choose gluten-free tamari if you prefer wheat-free
- Mayonnaise: blends with sriracha for a rich spicy sauce. Use real mayo for the best mouthfeel and flavor
- Sriracha sauce: adds lively heat. The classic green-capped bottle offers the expected chili warmth
Step-by-Step Instructions
- Prepare the Rice:
- Cook short-grain brown rice following package instructions but omit salt and oil. Once cooked, fold in rice vinegar to brighten the flavor. Spread the rice evenly on a sheet pan so it cools quickly and stays fluffy.
- Prep the Shrimp and Vegetables:
- Dice cooked shrimp into bite-sized pieces about one inch, so each layer has shrimp in every bite. In a separate bowl combine diced cucumber with chopped chives to keep the vegetables crisp.
- Make the Spicy Sauce:
- Mix mayonnaise and sriracha together in a small bowl until smooth. Set aside. This sauce gives the stacks their pop and ties all flavors together.
- Layer and Build the Stack:
- Use a 250 milliliter dry measuring cup. Lightly fill the bottom with about sixty grams of cucumber mixture. Press in thirty grams of mashed avocado. Add a layer of diced shrimp, about fifty-five grams. Top with eighty-five grams of cooked rice. Gently pack each layer to keep definition but do not squish.
- Unmold and Finish:
- Invert the cup over a serving plate and carefully tap or push so the stack slides out intact. Sprinkle Furikake or toasted sesame seeds evenly on top. Drizzle with soy sauce and generous swirls of spicy sriracha mayo. Repeat for all remaining stacks.
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Storage Tips
The shrimp stacks stay fresh for about a day in the refrigerator if covered tightly with plastic wrap. While best eaten the day you make them, you can prepare the rice and shrimp ahead. Store the spicy sauce separately until ready to serve to keep the components crisp.
Ingredient Substitutions
No shrimp available? Use cooked crab, imitation crab, or even cooked chicken instead. White sushi rice works well in place of brown rice—just be sure to cool it fully before stacking. If Furikake is not available, sprinkle with toasted sesame seeds mixed with a few chopped nori seaweed pieces for similar flavor.
Serving Suggestions
Serve on chilled plates to help the stacks hold their shape. Garnish with extra chives or microgreens for a pop of color. Pair with a simple soba noodle salad or chilled edamame for a complete Japanese-style meal.
Cultural Context
California rolls are a West Coast sushi classic reinvented here as a no-roll stack. While most versions use crab, shrimp provides a meatier texture and a sweet counterbalance to the spicy sauce. This fusion makes the recipe approachable for sushi newcomers but still exciting for fans.
Recipe FAQs
- → What type of shrimp works best for this stack?
Medium to large cooked shrimp are ideal for their firm texture and ease of layering, providing a pleasant bite in each mouthful.
- → Can I substitute brown rice with white rice?
Yes, short-grain white rice can be used as a substitute. Ensure it is properly cooled to maintain the structure of the stack.
- → How can I make the stack less spicy?
Reduce or omit the sriracha in the mayonnaise to soften the heat while keeping the creamy texture intact.
- → What is Furikake and is it necessary?
Furikake is a Japanese seasoning mix of sesame seeds, seaweed, and spices that adds crunch and umami. If unavailable, toasted sesame seeds and chopped nori can be used as a substitute.
- → Can these stacks be prepared in advance?
Its components can be prepped ahead, but it’s best to assemble just before serving to preserve freshness and maintain the stack’s shape.
- → Any tips for assembling neat stacks?
Use a dry measuring cup to layer ingredients gently, pack each layer lightly, and use wet fingertips to smooth the top rice layer for an even finish.