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!
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 tablespoons of avocado, then ¼ cup of shrimp, and ⅓ cup of 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 of soy sauce and sriracha mayonnaise.
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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