California Shrimp Stack

California Shrimp Stack

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  • Prep Time


  • Total Time


  • Servings



  • 1⅓

    cups cooked short grain brown rice

  • 2

    TBS rice vinegar

  • 1

    cup diced cucumber

  • 1

    tsp chopped fresh chives

  • 8

    oz cooked shrimp, peeled, tails removed and diced into 1 inch cubes

  • ½

    cup mashed avocado (about 1 med)

  • 4

    tsp sesame seeds

  • 4

    tsp reduced sodium soy sauce

  • 4

    tsp wasabi mayo or sesame dressing


1) Add rice vinegar to hot rice and then spread out to allow to cool. Combine cucumber and chives in a small bowl. 2) Using a 1 cup dry measuring cup, layer 1/4 cup cucumber, then 2 TBS of the avocado, then 1/4 of the shrimp and 1/3 cup of the rice. 3) 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 sesame seeds and drizzle with wasabi may or sesame dressing. Repeat with remaining ingredients to make four stacks.


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