These Spicy Shrimp Stacks with Mango Salsa are a fun twist on a spicy California roll, topped with guacamole & drizzled with Bang Bang sauce!

Step 1 In a rice cooker or in a small saucepan, cook sticky rice for the time accorded on package directions (usually 15-20 min).

Step 2 Meanwhile, mix together ingredients for guacamole (or just use mashed avocado) and mix together mango salsa, along with bang bang sauce.

Step 3 Use a 1 or 2 cup measuring cup to spoon ingredients. Spoon mango salsa into measuring cup until a there is a thin layer, then spread the avocado mixture overtop. Layer with shrimp, then strips of nori, then sticky rice.

Step 4 Press down hard, then trace with a knife all the way around the measuring cup to loosen mixture. Tap on the top of the measuring cup very hard, dumping onto a plate, careful to make sure mixture remains in tact.

Step 5 Top mango salsa with crumbled wonton or tortilla strips, then drizzle bang bang sauce overtop using a plastic bag with a tiny hole cut out in a corner. Sprinkle with sesame seeds then serve and enjoy!

Storing for Later You can store any leftover stacks in the fridge up to 2 or 3 days. After that point, they probably won't taste as fresh so I don't recommend keeping them for long.

Check out a couple of our other shrimp recipes below!