Spicy California Shrimp Stack

By Friday, June 3, 2016

We both love sushi but would never take the time to make rolls at home. This shrimp stack is basically a deconstructed roll; they are easy to make and delicious. You could easily substitute in other veggies, like carrot, peppers and daikon.

I got the recipe from Skinnytaste.com

Spicy California Shrimp Stack


  • •1 1/3 cups cooked short-grain brown rice (from 1/2 cup uncooked)
  • •2 tablespoons rice vinegar
  • •8 ounces cooked shrimp, peeled and tails removed
  • •1 cup diced cucumber (about 1 small)
  • •1 teaspoon chopped fresh chives
  • •1/2 cup mashed avocado (about 1 medium)
  • •4 teaspoons seasame seeds. I used Bento brand.
  • •4 teaspoons reduced-sodium soy sauce (or gluten-free)
  • •4 teaspoons mayonnaise or Miracle Whip
  • •1 teaspoon sriracha sauce


  1. Cook rice according to package directions, omitting salt and oil. When rice is done, add rice vinegar and stir. Evenly spread rice on a sheet pan to cool.
  2. Cut shrimp into 1-inch cubes. In a small bowl, combine cucumber and chives. In another small bowl, combine mayonnaise and sriracha sauce.
  3. Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoon of avocado, then ¼ of the shrimp, and 1/3 cup rice. Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary. Sprinkle with seasame seeds and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise. Repeat with remaining ingredients.

I like to make these California stacks when I want an alternative to salad, but still want something fresh and healthy.

Give them a try.


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