Name: Spicy California Shrimp Stack
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Japanese-American
Ingredients: 1 cup cooked sushi rice or short-grain white rice; 2 tbsp rice vinegar; 1 tsp sugar; 1/4 tsp salt; 1/2 cup cooked shrimp, chopped; 2 tbsp mayonnaise; 1–2 tsp sriracha (adjust to taste); 1/2 avocado, diced; 1/4 cup cucumber, finely diced; 1/4 cup imitation crab meat, shredded (optional); 1 tsp soy sauce or tamari, for drizzling; 1 tsp sesame seeds; 1 tbsp green onions, chopped (optional); Nori strips or furikake seasoning (optional, for topping)

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Spicy California shrimp stack is a vibrant, layered dish that brings together all the flavors I love from a sushi roll—without the need to roll anything. It’s got creamy avocado, spicy shrimp, crunchy cucumber, and seasoned rice, all stacked beautifully for an impressive yet easy-to-make meal. It’s fresh, bold, and full of texture, perfect for when I want something light but satisfying.

Why You’ll Love This Recipe

I love this recipe because it takes everything I enjoy about sushi and turns it into a fun and simple dish I can make at home. There’s no raw fish, no special tools, and no stress—just flavorful ingredients stacked in a way that’s both pretty and practical. The spicy mayo gives it a kick, while the rice and avocado balance everything out. It’s great for lunch, dinner, or even as a party appetizer.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked shrimp, chopped
Sushi rice or short-grain white rice, cooked and seasoned with rice vinegar, sugar, and salt
Avocado, diced
Cucumber, finely diced
Imitation crab meat (optional, for that classic California roll flavor)
Spicy mayo (made with mayonnaise and sriracha)
Soy sauce or tamari (for drizzling)
Sesame seeds
Green onions, chopped (optional for garnish)
Nori strips or furikake seasoning (optional for topping)

Directions

I start by preparing the sushi rice and letting it cool slightly after seasoning it with a mix of rice vinegar, sugar, and salt.
In a bowl, I toss the chopped shrimp with spicy mayo (I mix mayo and sriracha to my desired heat level).
I prepare the rest of the layers: diced avocado, cucumber, and imitation crab if I’m using it.
To build the stack, I use a round mold or a clean measuring cup. I press a layer of rice into the bottom, followed by layers of cucumber, avocado, crab, and spicy shrimp. I press each layer gently to keep the shape.
I carefully remove the mold and top the stack with a drizzle of soy sauce, more spicy mayo, sesame seeds, green onions, and nori strips or furikake.
I serve it immediately while the ingredients are fresh and chilled.

Servings and timing

This recipe makes 2–3 individual stacks, depending on the size of the mold. It takes about 20 minutes to prepare, including cooking and seasoning the rice if not already done.

Variations

Sometimes I skip the imitation crab and double up on the shrimp for more protein. If I want extra crunch, I add shredded carrots or tempura flakes between the layers. For a low-carb option, I replace the rice with cauliflower rice. If I’m feeling creative, I swap the shrimp for spicy tuna or smoked salmon for a different flavor.

Storage/reheating

This dish is best served fresh, but if I need to prep it ahead, I store each ingredient separately in the fridge and assemble just before eating. I don’t reheat this one—since it’s meant to be chilled and refreshing, warming it would change the texture and flavor.

FAQs

Can I use pre-cooked shrimp?

Yes, I usually use pre-cooked shrimp for convenience. I just chop it and mix it with the spicy mayo.

What’s the best way to shape the stack?

I use a food ring mold or a wide measuring cup. I layer and press gently, then invert it onto a plate and lift the mold off slowly.

Is sushi rice necessary?

Sushi rice gives the best texture and stickiness, but any short-grain white rice will work. I always season it for that authentic sushi flavor.

Can I make this ahead for a party?

I prep all the components in advance and stack them just before serving so the avocado stays fresh and the layers hold together.

How spicy is the shrimp?

It depends on how much sriracha I use. I start with a small amount and adjust to taste. I’ve also used spicy mayo from a bottle for convenience.

Conclusion

Spicy California shrimp stack is one of my favorite no-fuss ways to enjoy sushi flavors at home. It’s colorful, flavorful, and easy to make without any fancy tools or techniques. Whether I’m treating myself or serving guests, this dish always delivers that perfect mix of creamy, crunchy, spicy, and savory in every bite.

Spicy California Shrimp Stack

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Spicy California shrimp stack is a sushi-inspired layered dish featuring seasoned rice, creamy avocado, spicy shrimp, crisp cucumber, and optional imitation crab. Topped with spicy mayo and garnishes, it’s a fresh, flavorful, and no-roll take on your favorite sushi flavors.

Author: Mayaa
Prep Time: 20 minutes
Cook Time: 10 minutes (for rice)
Total Time: 30 minutes
Yield: 2–3 stacks
Category: Main Course or Appetizer
Method: No-Cook (except rice)
Cuisine: Japanese-American

Ingredients

1 cup cooked sushi rice or short-grain white rice
2 tbsp rice vinegar
1 tsp sugar
1/4 tsp salt
1/2 cup cooked shrimp, chopped
2 tbsp mayonnaise
1–2 tsp sriracha (adjust to taste)
1/2 avocado, diced
1/4 cup cucumber, finely diced
1/4 cup imitation crab meat, shredded (optional)
1 tsp soy sauce or tamari, for drizzling
1 tsp sesame seeds
1 tbsp green onions, chopped (optional)
Nori strips or furikake seasoning (optional, for topping)

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Instructions

Cook the sushi rice and season with rice vinegar, sugar, and salt. Let cool slightly.
In a bowl, mix chopped shrimp with mayonnaise and sriracha to create spicy shrimp.
Prepare diced avocado, cucumber, and imitation crab (if using).
Using a round mold or clean measuring cup, press in a layer of rice, then add cucumber, avocado, imitation crab, and spicy shrimp, pressing each layer gently.
Remove the mold carefully and top the stack with soy sauce, extra spicy mayo, sesame seeds, green onions, and optional nori or furikake.
Serve immediately while fresh and chilled.