Shrimp & Avocado Tower on Crispy Rice | Griddle Recipe

Why This Shrimp & Avocado Tower Rocks

Big Poppa here—this crispy rice tower stacks up big flavor: golden rice cakes, citrusy-seared shrimp, creamy avocado, bright cucumber salad, and a tangy wasabi crema, all finished with a drizzle of Japanese BBQ sauce. It looks restaurant-fancy but cooks fast on a hot griddle.

The secret combo: Jallelujah Lime for zesty punch and Desert Gold for lemon-sesame-garlic depth—an unbeatable duo for seafood and crispy rice.

What You’ll Need

For the Crispy Rice

• 3 cups cooked sushi rice (cooled; day-old preferred)
• 1–2 tbsp safflower oil (high smoke point)
• 1 tbsp butter (for flipping)

For the Shrimp

• 12 large shrimp, peeled & deveined
• 1 tsp Big Poppa Smokers Jallelujah Lime Seasoning
• 1 tsp Big Poppa Smokers Desert Gold Seasoning
• 1 tbsp butter + squeeze of lemon
• 1 tbsp neutral oil (for the griddle)

For the Layers & Sauce

• 1 ripe avocado, very thinly sliced
• 1/2 cup diced mango
• 1 cup quick-pickled cucumber salad (thin cucumber + rice vinegar + pinch sugar & salt)
• 1/3 cup Mexican crema + 2–3 tbsp Kikkoman wasabi sauce (mix to taste)
• 2–3 tbsp Bachan’s Japanese Barbecue Sauce (for drizzle)
• Toasted sesame seeds & pickled ginger, for garnish

Tools & Gear

• Teppanyaki/griddle (or cast-iron skillet)
• Ring molds or a spatula to press rice cakes
• Heat-resistant barbecue gloves

Step-by-Step: Shrimp & Avocado Tower (Griddle)

1) Crisp the Rice

Heat griddle to medium-high. Film with safflower oil. Press 4 even rice mounds (use ring molds or a spatula) into 3–3.5" cakes about 1/2" thick. Cook 6–8 minutes until deep golden. Dot the tops with butter, flip, and cook 3–5 minutes more. Keep warm.

2) Sear the Shrimp

Oil the griddle. Season shrimp with Jallelujah Lime and Desert Gold. Sear 1–2 minutes per side until just opaque; finish with butter and a squeeze of lemon.

3) Make the Wasabi Crema

Stir Mexican crema with Kikkoman wasabi (about 2:1). Adjust heat to taste.

4) Assemble the Towers

Spoon a swipe of wasabi crema on the plate, set a crispy rice cake, then layer cucumber salad → mango → avocado. Top with 3 shrimp, drizzle with Japanese BBQ sauce, and finish with toasted sesame and pickled ginger.

Serving Ideas

• Add thin scallions and nori strips for extra umami.
• Swap mango for pineapple or peach when in season.
• Turn leftovers into crispy-rice sushi bites the next day.

Shop Rubs & Sauces

FAQ

How do I keep the rice cakes from falling apart?

Use cooled, sticky sushi rice and press firmly. Day-old rice crisps best.

Can I make this without a griddle?

Yes—use a hot cast-iron skillet with a thin film of oil. Timing is similar.

Is the wasabi crema very spicy?

Medium. Start with a 2:1 crema-to-wasabi ratio and adjust to taste.

What shrimp size works best?

Large (16–20 ct). Three per tower looks great and cooks evenly.

Watch the cook: Shrimp and Avocado Tower | Griddle Recipes (YouTube)

Shrimp & Avocado Tower on Crispy Rice with Wasabi Crema

Big Poppa

Rated 5.0 stars by 1 users

Category

BBQ Appetizer

Cuisine

Asian-Inspired BBQ

Servings

4

Prep Time

20 minutes

Cook Time

15 minutes

This eye-catching tower layers golden, crispy rice cakes with cool avocado, quick-pickled cucumber salad, sweet mango, and citrusy seared shrimp. Season the shrimp with Big Poppa Smokers Jallelujah Lime and Desert Gold for bright heat and sesame-garlic depth, then finish with a tangy wasabi crema and a drizzle of Japanese barbecue sauce. Built on a hot griddle (or cast-iron), it’s fast, fun, and perfect for date night, summer cookouts, or a shareable appetizer tray. Pro tip: use day-old sushi rice for the best crunch, and slice the avocado paper-thin for clean, tall stacks.

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Ingredients

• 3 cups cooked sushi rice, cooled (day-old best)

• 1–2 tbsp safflower oil, plus more as needed

• 1 tbsp butter (for rice flip)

• 12 large shrimp, peeled & deveined

• 1 tsp Big Poppa Smokers Jallelujah Lime Seasoning

• 1 tsp Big Poppa Smokers Desert Gold Seasoning

• 1 tbsp butter + squeeze of lemon (finish shrimp)

• 1 ripe avocado, very thinly sliced

• 1/2 cup diced mango

• 1 cup quick-pickled cucumber salad (cucumber + rice vinegar + pinch sugar/salt)

• 1/3 cup Mexican crema + 2–3 tbsp Kikkoman wasabi sauce (stir to taste)

• 2–3 tbsp Bachan’s Japanese Barbecue Sauce (for drizzle)

• Toasted sesame seeds & pickled ginger, for garnish

Directions

1. Crisp rice: Heat griddle to medium-high and lightly oil. Press 4 rice cakes (3–3.5" wide, 1/2" thick). Cook 6–8 min until deep golden; dot with butter, flip, cook 3–5 min.

2. Cook shrimp: Oil griddle. Season shrimp with Jallelujah Lime and Desert Gold. Sear 1–2 min/side until just opaque; finish with butter and lemon.

3. Mix crema: Combine Mexican crema with wasabi to taste (about 2:1).

4. Assemble: Swipe wasabi crema on plate, set a rice cake, then layer cucumber salad, mango, and avocado. Top with 3 shrimp, drizzle Japanese BBQ sauce, garnish with sesame seeds and pickled ginger. Serve immediately.

Recipe Video