Spicy California Shrimp Stack

Name: Spicy California Shrimp Stack
Total time: 30 min
Yield: 4 servings
Ingredients: 1 1/3 cups cooked short-grain brown rice; 2 tablespoons rice vinegar; 8 ounces cooked shrimp; 1 cup diced cucumber; 1 teaspoon chopped fresh chives; 1/2 cup mashed avocado; 4 teaspoons Furikake; 4 teaspoons reduced-sodium soy sauce; 4 teaspoons mayonnaise; 1 teaspoon Sriracha sauce

User Reviews

5.0

309 reviews

Excellent

Total Time
30 mins
Servings
4 servings
Calories
225 kcal
Course
Appetizer, Lunch
Cuisine
Chinese, Japanese

Spicy California Shrimp Stack

Iris Warren

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These EASY shrimp stacks will satisfy your sushi craving, and they taste SO GOOD! Layered with cucumber, avocado, shrimp and brown rice, then topped with a spicy mayo – YUM!

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Ingredients

Servings

1 1/3 cups cooked short-grain brown rice (from 1/2 cup uncooked)
2 tablespoons rice vinegar
8 ounces cooked shrimp (peeled and tails removed)
1 cup diced cucumber (about 1 small)
1 teaspoon chopped fresh chives
1/2 cup mashed avocado (about 1 medium)
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

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Instructions

Cook rice according to package directions, omitting salt and oil. When rice is done, add rice vinegar and stir. Evenly spread rice on a sheet pan to cool.
Cut shrimp into 1-inch cubes. In a small bowl, combine cucumber and chives. In another small bowl, combine mayonnaise and sriracha sauce.
Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoon of avocado, then ¼ of the shrimp, and 1/3 cup rice.
Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary. Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise.
Repeat with remaining ingredients.

Nutrition Information

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Serving 1stack Calories 225kcal (11%) Carbohydrates 23g (8%) Protein 10g (20%) Fat 11g (17%) Cholesterol 73mg (24%) Sodium 662mg (28%) Fiber 4g (16%) Sugar 2g (4%)