Spicy California Shrimp Stack

Featured in: Small bites and starters

Enjoy a burst of flavor with this spicy California shrimp stack, featuring layers of chilled shrimp, diced cucumber, and creamy avocado set atop seasoned brown rice. Each stack is topped with Furikake and a drizzle of spicy sriracha mayo, making it both eye-catching and delicious. Simple to assemble and perfect for entertaining, this dish brings together fresh seafood, zesty sauces, and crisp vegetables for a stunning presentation and well-balanced taste. Serve as an appetizer or light meal for a modern twist on California favorites.

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Updated on Sun, 06 Jul 2025 17:50:50 GMT
A stack of shrimp with rice and avocado, topped with spicy seasoning. Pin it
A stack of shrimp with rice and avocado, topped with spicy seasoning. | myhomemaderecipe.com

Skip the takeout and try making this spicy California shrimp stack at home for a vibrant sushi-inspired meal that comes together fast. With tangy rice, cool cucumber, creamy avocado, tender shrimp, and a punchy drizzle of sriracha mayo, it is fresh and layered with flavor. Each bite delivers that umami hit you crave in sushi rolls but without any rolling or fuss.

The first time I shared these stacks at a summer get-together, everyone raved and asked for the recipe. Now it is my go-to when I want something impressive but easy.

Ingredients

  • Cooked short-grain brown rice: gives the right stickiness and a pleasant nutty taste If you find the rice too chewy try a white sushi rice for an even softer bite
  • Rice vinegar: brightens up the rice Select real rice vinegar not a seasoned one with added sugar for pure tang
  • Cooked shrimp: brings protein and a sweet sea flavor Look for fresh or quality frozen shrimp that are firm and smell clean
  • Diced cucumber: adds crunch and freshness English or Persian cucumbers are best because they are tender and less watery
  • Fresh chives: offer a mild onion hit For best flavor select vibrant green stalks without yellowing
  • Mashed avocado: delivers creaminess and a buttery note Choose ripe avocados that yield slightly to gentle pressure
  • Furikake or sesame seeds: contribute nutty salty bites and savory aroma Find Furikake in Asian markets for an authentic touch
  • Reduced-sodium soy sauce: provides savory balance Go for gluten-free tamari if you want a wheat-free option
  • Mayonnaise: blends with sriracha for a rich tangy spicy sauce Use real mayo for best mouthfeel and flavor
  • Sriracha sauce: gives lively heat The classic green-capped bottle adds the expected chili warmth

Instructions

Prepare the Rice:
Cook short-grain brown rice by following package instructions but leave out salt and oil After cooking immediately mix in rice vinegar for a bright flavor Spread rice evenly on a sheet pan so it cools quickly and stays fluffy
Prep the Shrimp and Vegetables:
Dice cooked shrimp into bite-sized pieces about one inch so each layer gets shrimp in every bite In a separate bowl combine diced cucumber with chopped chives This keeps the vegetables crisp
Make the Spicy Sauce:
Mix mayonnaise and sriracha together in a small bowl until smooth Set aside This sauce gives the stacks their pop and ties the flavors together
Layer and Build the Stack:
Get a one-cup dry measuring cup Lightly fill the bottom with one quarter cup cucumber mixture Press in two tablespoons mashed avocado Add a layer of diced shrimp about one quarter of the total Top with one third cup cooked rice Gently pack each layer for definition but do not squish
Unmold and Finish:
Invert the cup over a serving plate and carefully tap or push so the stack slides out intact Sprinkle Furikake or sesame seeds evenly over the top Drizzle with soy sauce and generous swirls of spicy sriracha mayo Repeat for all remaining stacks
A rice dish with shrimp, avocado, and spices on a black plate. Pin it
A rice dish with shrimp, avocado, and spices on a black plate. | myhomemaderecipe.com

Furikake is absolutely the star here because it adds a little crunch and that ocean flavor which totally reminds me of my first trip to a sushi bar. Sometimes my kids join in to sprinkle the toppings and it always makes for a fun dinner.

Storage Tips

These shrimp stacks stay fresh for about a day in the fridge if covered tightly with plastic wrap While best eaten the day you make them you can prep the rice and shrimp ahead Store dressing separate until ready to serve to keep everything perky

Ingredient Substitutions

No shrimp on hand Try cooked crab imitation crab or even cooked chicken White sushi rice can be used instead of brown rice just be sure to cool it well before stacking If Furikake is unavailable sprinkle with a mix of toasted sesame seeds and a few chopped nori seaweed pieces for a similar taste

Serving Suggestions

Serve on chilled plates to help the stacks hold their shape Garnish with extra chives or microgreens for color Pairs well with a simple soba noodle salad or chilled edamame for a complete Japanese-style meal

Cultural Context

California rolls are an iconic West Coast sushi creation transformed here into a no-roll stack Most versions use crab but shrimp delivers a meatier bite and a sweet counterpoint to the spicy sauce The fusion riff makes this approachable for sushi newcomers but still a treat for fans

A plate of food with rice, shrimp, and avocado, topped with a spicy sauce. Pin it
A plate of food with rice, shrimp, and avocado, topped with a spicy sauce. | myhomemaderecipe.com

Mix up the fillings each time to keep dinner interesting I have swapped in mango for cucumber and loved the sweet and spicy combo

Frequently Asked Questions

→ What type of shrimp works best for this stack?

Medium to large cooked shrimp are ideal for their texture and ease of layering in this stack.

→ Can I substitute brown rice with white rice?

Yes, short-grain white rice offers a similar texture and works well as a substitute for brown rice.

→ How can I make the stack less spicy?

Reduce or omit the sriracha in the mayonnaise for a milder flavor profile.

→ What is Furikake and is it necessary?

Furikake is a Japanese seasoning of sesame seeds, seaweed, and spices. Sesame seeds can be used as a substitute.

→ Is it possible to prepare these stacks in advance?

You can prep components ahead, but assemble stacks just before serving for best freshness and appearance.

Spicy California Shrimp Stack

Shrimp, avocado, cucumber, rice, and spicy mayo are layered for a vibrant fresh California-style stack.

Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
By: Susan


Difficulty: Intermediate

Cuisine: Japanese-American

Yield: 4 Servings (4 individual shrimp stacks)

Dietary: Dairy-Free

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

Instructions

Step 01

Cook short-grain brown rice according to package instructions, omitting salt and oil. Once cooked, fold in rice vinegar and mix well. Spread rice on a sheet pan and allow to cool.

Step 02

Cut cooked shrimp into approximately 2.5 cm cubes and set aside.

Step 03

In a bowl, combine diced cucumber and chopped chives. In a separate bowl, mix mayonnaise with sriracha sauce to form a spicy mayonnaise.

Step 04

Using a 250 ml dry measuring cup, layer 60 g cucumber mixture at the bottom, add 30 g mashed avocado, place 55 g shrimp, then finish with 85 g rice. Press gently to compact.

Step 05

Invert the cup onto a serving plate, tapping lightly if necessary to release the stack. Sprinkle 4 g Furikake or toasted sesame seeds on top. Drizzle with 5 ml soy sauce and a small amount of spicy mayonnaise.

Step 06

Repeat assembly with remaining ingredients to create a total of four stacks.

Notes

  1. For best results, ensure rice is at room temperature before stacking to maintain structure.

Tools You'll Need

  • Sheet pan
  • Dry measuring cup (250 ml capacity)
  • Mixing bowls
  • Chef's knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains shellfish, egg (mayonnaise), and soy. Sesame possible if Furikake includes seeds.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 292
  • Total Fat: 9 g
  • Total Carbohydrate: 33 g
  • Protein: 19 g