These EASY, Spicy California 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!
SHRIMP STACK TIPS AND NOTES:
This would also be great with crab meat to make a more traditional California roll, or even raw sushi grade salmon or tuna.
Buy shrimp still frozen and defrost as needed. Most shrimp arrives at stores frozen so you may as well buy it frozen and defrost it as needed so it as fresh as possible.
If your shrimp is raw, you can poach them quickly in a pot of salted, boiling water, for 2-3 minutes, until they are just pink. Then, rinse them under cold water to stop them from cooking.
INGREDIENTS
- 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
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.
