Spicy California Shrimp Stack

I used salad shrimp, easier than cutting up big shrimp. I only use a little of the mayo. Added some Japanese bbq sauce and used sticky rice. Came out really good.

I added a little sesame oil,lime and cilantro to the cucumber and shrimp and add small amount of ginger paste to the Sriracha mayo. It was very tasty.

Use salmon instead of shrimp. It was much much better.

Use kewpie instead of mayo and spicy stuff if you want a more Japanese feel to it, delicious.

This recipe is so delicious and so filling! I quadrupled the recipe for 3 meal sized stacks, approximately 3” tall by 3.5” diameter. The entire family loved them. The shrimp I flash cooked for 0 minutes pressure in my instant pot, which leaves them flavorful, moist and fresh. I made the rice in the instant pot, using the pot -in pot -method. It was perfectly sticky! I used English cucumber for all of the flavor with fewer seeds. Even my sometimes picky teen grandson loved this. Even my daughter, who is a true sushi fanatic, thought this was very good!

I have made this before and it was really good!

Truly loved these… easy to make. Omitted avocado on mine as I don’t like it