Spicy California Shrimp Stack (Print Version)
Shrimp, avocado, cucumber, rice, and spicy mayo are layered for a vibrant fresh California-style stack.
# 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:
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.
02 -
Cut cooked shrimp into approximately 2.5 cm cubes and set aside.
03 -
In a bowl, combine diced cucumber and chopped chives. In a separate bowl, mix mayonnaise with sriracha sauce to form a spicy mayonnaise.
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.
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.
06 -
Repeat assembly with remaining ingredients to create a total of four stacks.
# Notes:
01 -
For best results, ensure rice is at room temperature before stacking to maintain structure.