Spicy California Shrimp Stack

Okay I probably should have taken photos throughout the process of this recipe as it would have made it easier. When I make them again I will definitely do that and upload them for you guys! But here is a great, tasty dish -perfect for summer! It’s packed with flavour and sure to please your dinner guests…or just yourself!

This dish is the perfect accompaniment to my Quinoa Sushi. Check out the recipe here. And here are some photos to entice you…

To serve four people this delicious food, you will need:

  • 1 & 1/3 cups: Cooked Short-Grain Rice.
  • 2 tablespoons: Rice Vinegar.
  • 8 ounces: Cooked Shrimp/Prawns.
  • 1 cup: Diced Cucumber.
  • 1 teaspoon: Chopped Fresh Chives.
  • 1/2 cup: Mashed Avocado. (roughly a medium avocado)
  • 4 teaspoons: Sesame Seeds.
  • 4 teaspoons: Soy Sauce.
  • 4 teaspoons: Mayonnaise.
  • 1 teaspoon: Sriracha Sauce.


First of all, begin by cooking the rice according to the instructions on the packet (but don’t use salt or oil if it tells you to!). Once it’s cooked, lay it evenly on some greaseproof paper or a dish to cool down.

Slice the ship/prawns into 1 inch cubs.

In a small bowl, combine the cucumber and the chives. In another bowl combine the mayonnaise and Sriracha sauce.

Using a 1 cup measuring cup, layer 1/4 cup of cucumber & chives, followed by 2 tablespoons of avocado and 1/4 of the shrimp. Then top it off with 1/3 cup of rice.

Carefully turn the cup upside down onto a plate and lightly tap it out onto a plate. It should turn out like the photo below:


Sprinkle sesame seeds on top, along with some soy sauce and Sriracha mayonnaise. Repeat this another 3 times using the remaining ingredients.


And there you have it. Enjoy!


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