Description
A vibrant and healthy Spicy California Shrimp Stack featuring layers of seasoned brown rice, fresh cucumber, creamy avocado, and tender shrimp, topped with a spicy mayo drizzle and furikake for a flavorful twist on a classic California roll.
Ingredients
Scale
Rice Base
- 1 1/3 cups cooked short-grain brown rice (from 1/2 cup uncooked)
- 2 tablespoons rice vinegar
Seafood
- 8 ounces cooked shrimp (peeled and tails removed)
Vegetables and Herbs
- 1 cup diced cucumber (about 1 small)
- 1 teaspoon chopped fresh chives
- 1/2 cup mashed avocado (about 1 medium)
Toppings and Sauces
- 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
- Prepare the Rice: Cook the brown rice according to package directions, omitting salt and oil. Once done, stir in 2 tablespoons of rice vinegar for flavor. Spread the rice evenly on a sheet pan to cool completely.
- Prep Shrimp and Veggies: Cut the cooked shrimp into 1-inch cubes. In a small bowl, combine the diced cucumber and chopped fresh chives to mix flavors. In a separate small bowl, mix the mayonnaise with sriracha sauce to create a spicy mayo.
- Layer the Stack: Using a 1-cup dry measuring cup, layer the ingredients carefully: start with 1/4 cup of the cucumber and chive mix at the bottom, then add 2 tablespoons of mashed avocado, followed by a quarter of the shrimp cubes, and finally top with 1/3 cup of the cooled rice.
- Unmold and Garnish: Carefully turn the measuring cup upside down onto a serving plate to release the layered stack, tapping the bottom gently if needed. Sprinkle the stack with Furikake seasoning and drizzle with 1 teaspoon of soy sauce and some of the prepared spicy mayonnaise.
- Repeat and Serve: Repeat the layering and garnishing process with the remaining ingredients to make four shrimp stacks. Serve immediately to enjoy fresh flavors and textures.
Notes
- Use gluten-free soy sauce if you need to make this recipe gluten-free.
- Adjust the amount of sriracha in the mayo according to your preferred spice level.
- Short-grain brown rice is preferred for the best texture; avoid long-grain rice.
- Furikake can be substituted with toasted sesame seeds or seaweed flakes if unavailable.
- For a dairy-free option, use vegan mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Light Meal
- Method: No-bake, Layering
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 shrimp stack (about 1 cup)
- Calories: 215
- Sugar: 2g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 130mg
Keywords: spicy shrimp stack, California roll, sushi-inspired, brown rice, avocado, cucumber, seafood appetizer
