Spicy Shrimp Stacked California Sushi Recipe

Spicy Shrimp Stacked California Sushi Recipe

How To Make Spicy Shrimp Stacked California Sushi

The classic California sushi gets a hot new makeover with shrimp, cucumber, avocado, and rice stacked over each other, then topped with spicy mayo!

Preparation: 30 minutes
Total: 30 minutes



  • 1⅓cupsshort-grain brown rice,cooked (from ½ cup uncooked)
  • 2tbsprice vinegar
  • 8ozshrimp,cooked, peeled and tails removed
  • 1cupcucumber,diced
  • 1tspchives,fresh, chopped
  • ½cupavocado,mashed
  • 4tspFurikake,such as Eden Shake or use sesame seeds
  • 4tspsoy sauce,reduced-sodium or gluten-free
  • 4tspmayonnaise
  • 1tspsriracha sauce


  1. Cook rice according to package directions, omitting salt and oil.  

  2. When rice is done, add rice vinegar and stir.  

  3. Evenly spread rice on a sheet pan to cool.

  4. Cut shrimp into 1-inch cubes.

  5. In a small bowl, combine cucumber and chives.

  6. In another small bowl, combine mayonnaise and sriracha sauce.

  7. Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoons of avocado, then ¼ cup of shrimp, and ⅓ cup of rice.

  8. Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary.  

  9. Sprinkle with Furikake and drizzle with 1 teaspoon of soy sauce and sriracha mayonnaise.

  10.  Repeat with remaining ingredients.


  • Calories: 340.95kcal
  • Fat: 8.79g
  • Saturated Fat: 1.45g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 3.49g
  • Polyunsaturated Fat: 3.36g
  • Carbohydrates: 51.58g
  • Fiber: 3.59g
  • Sugar: 0.59g
  • Protein: 13.45g
  • Cholesterol: 73.32mg
  • Sodium: 644.34mg
  • Calcium: 60.35mg
  • Potassium: 386.90mg
  • Iron: 1.52mg
  • Vitamin A: 33.77µg
  • Vitamin C: 2.75mg
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