Spicy shrimp stack

Spicy shrimp stack

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 1⅓

    cups cooked short-grain brown rice (from ½ 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

  • ½

    cup mashed avocado (about 1 medium)

  • 4

    teaspoons Furikake (such as Eden Shake or use sesame seeds)

  • 4

    teaspoons reduced-sodium soy sauce (or gluten-free)

  • 4

    teaspoons mayonnaise

  • 1

    teaspoon sriracha sauce


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. Cut shrimp into 1-inch cubes. In a small bowl, combine cucumber and chives. In another small bowl, combine mayonnaise and sriracha sauce. 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 Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise. Repeat with remaining ingredients.


Facebook Conversations