Spicy California Shrimp Stack (Print Format)
Chilled shrimp, creamy avocado, cucumber, and rice layered with spicy mayo and Furikake for fresh flavor.
# Ingredients:
→ Base
01 -
220 g cooked short-grain brown rice
02 -
30 ml rice vinegar
→ Seafood
03 -
225 g cooked shrimp, peeled and tails removed, cut into 2.5 cm pieces
→ Vegetables
04 -
130 g cucumber, diced
05 -
5 g fresh chives, finely chopped
06 -
120 g avocado, mashed
→ Seasoning and Garnishes
07 -
16 g Furikake or toasted sesame seeds
08 -
20 ml reduced-sodium soy sauce or gluten-free alternative
09 -
20 ml mayonnaise
10 -
5 ml sriracha sauce
# Steps:
01 -
Cook short-grain brown rice according to package instructions, omitting salt and oil. Fold in rice vinegar immediately after cooking and spread rice on a sheet pan to cool evenly and maintain fluffiness.
02 -
Cut cooked shrimp into 2.5 cm cubes. In a separate bowl, combine diced cucumber with chopped fresh chives.
03 -
Mix mayonnaise and sriracha sauce in a bowl until smooth and set aside.
04 -
Using a 250 ml dry measuring cup, layer 60 g cucumber mixture at the bottom, press 30 g mashed avocado evenly over it, add 55 g shrimp, then finish with 85 g cooked rice on top. Press each layer gently to maintain definition without compacting too tightly.
05 -
Invert the cup onto a serving plate and gently tap to release the stack intact. Sprinkle 4 g Furikake or toasted sesame seeds over the top. Drizzle with 5 ml reduced-sodium soy sauce and a small amount of spicy mayonnaise. Repeat to make four stacks total.
# Tips:
01 -
Ensure the rice is at room temperature before stacking to help the layers hold together neatly.
02 -
Use gluten-free tamari soy sauce to maintain the dish’s gluten-free status.
03 -
Furikake adds texture and umami, but toasted sesame seeds with chopped seaweed are a suitable substitute.