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 with Avocado and Cucumber

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. | 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. | 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.