I discovered Spicy California Shrimp Stack one lunchtime while visiting a friend’s rooftop garden in San Diego. The host, an adventurous retired baker named Maria, had arranged tiny bamboo cups filled with rice and shrimp that looked so beautiful I almost hesitated before tasting.
She taught me how to layer rice, avocado, shrimp, cucumber, and a sprinkle of furikake, then drizzle spicy mayo, it felt elegant yet homey. While sipping iced tea under the sun, I realized this dish captured California’s laid‑back, sun‑drenched vibe with each forkful.
Back at home, I recreated it using short‑grain brown rice and my own spicy mayonnaise twist. As I carefully pressed and unmolded each stack onto a plate, the colors and textures aligned like a work of edible art. My book club, who gathered later, watched me assemble one stack after another, then dove in with delight.
I loved how friends commented on the crisp cucumber, creamy avocado, and the subtle kick from sriracha. It felt like sharing a memory along with a meal—a peaceful, bright moment transformed into something fresh and layered, bite by bite.
Short Description
Spicy California Shrimp Stack layers seasoned brown rice, avocado, shrimp, and cucumber into elegant, compact towers—finished with furikake, spicy mayo, and soy drizzle. Light, refreshing, and visually gorgeous.
Key Ingredients
- 220 g cooked short-grain brown rice
- 30 ml rice vinegar
- 225 g cooked shrimp, chopped into ~2.5 cm pieces
- 130 g cucumber, diced
- 5 g fresh chives, finely chopped
- 120 g mashed avocado
- 16 g furikake or toasted sesame seeds
- 20 ml reduced-sodium soy sauce
- 20 ml mayonnaise
- 5 ml sriracha sauce
Tools Needed
- Dry measuring cup (~250 ml) for stacking
- Large bowl for rice and vinegar
- Small bowls for shrimp, cucumber mix, and spicy mayo
- Sheet pan for cooling rice
- Sharp knife and cutting board
Cooking Instructions
Step 1: Prepare the Rice
Cook short-grain brown rice per package instructions without oil or salt. Fold in rice vinegar. Spread on a sheet pan and cool completely.
Step 2: Prep Shrimp & Vegetables
Chop cooked shrimp into ~2.5 cm pieces. Combine diced cucumber and chopped chives in a bowl. Stir mayonnaise and sriracha together into a spicy mayo.
Step 3: Layer the Stack
Using a dry measuring cup, layer 60 g cucumber mix first, then 30 g mashed avocado. Top with 55 g shrimp, press gently, and finish with 85 g rice. Press to compact.
Step 4: Unmold & Garnish
Invert stack onto a plate, tapping lightly. Sprinkle with furikake, drizzle soy sauce and a bit of spicy mayo over the top. Repeat for a total of four stacks.
Why You’ll Love This Recipe
Refreshing & Flavorful: Bright cucumber and avocado play perfectly with spicy mayo and shrimp
Elegant & Easy: Gourmet-looking stacks come together in minutes
Healthy & Balanced: Whole grain rice, lean shrimp, and fresh veggies make it light yet satisfying
Customizable: Adjust spice or swap avocado for mango for new flavor twists
Mistakes to Avoid & Solutions
Rice Too Warm:
Solution: Cool rice completely before stacking to avoid soggy layers.
Unstable Stacks:
Solution: Press each layer firmly and use a straight-sided cup for even shaping.
Too Much Mayo:
Solution: Use a light drizzle or serve extra on the side to taste.
Shrimp Too Large:
Solution: Cut shrimp into uniform ~2.5 cm pieces for neat assembly and balanced bites.
Serving and Pairing Suggestions
Plate stacks individually on small appetizer plates
Pair with iced green tea or a crisp Sauvignon Blanc
Serve as elegant starters or part of a light lunch buffet
Garnish with fresh chives or microgreens for color contrast
Storage and Reheating Tips
Storage: Best served fresh, store components separately in sealed containers in fridge
Reheat: Not recommended, these stacks are designed to be cool and fresh
Make Ahead: Prep rice, mayo, and vegetable mix in advance; assemble just before serving
FAQs
1. Can I use white rice instead of brown rice?
Yes, cooked sushi or short-grain white rice works well for texture and ease.
2. Can I skip the sriracha for less heat?
Absolutely. You can stir mayo with a mild chili powder or lime juice instead.
3. Is this gluten‑free?
Yes, if you use gluten‑free soy sauce or tamari in place of regular soy.
4. Can I make smaller or larger stacks?
Yes, adjust ingredient weights proportionally based on stack size.
5. What if I don’t have furikake?
Use toasted sesame seeds or chopped roasted nori for a satisfying finish.
Tips & Tricks
Press layers with the back of a spoon to ensure compact stacks
Mash avocado just before assembling to avoid browning
Let rice cool fully for easier handling and better stacking
Use fresh shrimp for best flavor and texture
Sprinkle chives between layers for aromatic notes
Recipe Variations
Tropical Shrimp Stack
Add diced mango instead of cucumber, and use lime zest in the rice mix.
Spicy Tuna Stack
Swap shrimp for diced sushi-grade tuna coated in spicy mayo, topped with sesame seeds.
Vegetarian Stack
Replace shrimp with marinated roasted chickpeas or tofu, keep cucumber and avocado layers intact.
Rainbow Veggie Stack
Include layers of diced bell pepper, edamame, and shredded carrot for colorful, crunchy layers.
Final Thoughts
Making Spicy California Shrimp Stack feels like folding summer sunshine into your kitchen. It’s the kind of dish that draws “Oohs” when served—bright, fresh, satisfying without heaviness. I still think of Maria on that rooftop, teaching me how something simple could look refined.
Every stack invites multiple contrasts of texture and flavor, from creamy avocado to crisp rice to cooling cucumber. May it bring you that same sense of calm delight, bright flavor, and easy elegance whenever you choose to assemble it.
Spicy California Shrimp Stack
Print ThisIngredients
- 220 g cooked short-grain brown rice
- 30 ml rice vinegar
- 225 g cooked shrimp, chopped into ~2.5 cm pieces
- 130 g cucumber, diced
- 5 g fresh chives, finely chopped
- 120 g mashed avocado
- 16 g furikake or toasted sesame seeds
- 20 ml reduced-sodium soy sauce
- 20 ml mayonnaise
- 5 ml sriracha sauce
Instructions
Step 1: Prep the Rice
Cook brown rice as directed, no oil or salt. Stir in rice vinegar, spread on a sheet pan, and let cool.
Step 2: Prepare Fillings
Dice shrimp. Mix cucumber and chives. Blend mayo and sriracha for spicy sauce.
Step 3: Build the Stack
In a dry measuring cup, layer cucumber mix (60 g), avocado (30 g), shrimp (55 g), and rice (85 g). Press to compact.
Step 4: Unmold & Garnish
Flip onto a plate. Top with furikake, drizzle soy sauce and spicy mayo. Repeat to make four stacks.
