Spicy California Shrimp Stack
Indulge your sushi desires with these SIMPLE shrimp stacks that are absolutely DELICIOUS! Featuring a delightful combination of crisp cucumber, creamy avocado, succulent shrimp, and wholesome brown rice, all drizzled with a zesty mayo – simply YUM!
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Ingredients
- 1 1/3 cups cooked short-grain brown rice
- 8 ounces cooked shrimp
- 1/2 cup mashed avocado
- 4 teaspoons Furikake
- 4 teaspoons reduced-sodium soy sauce
- 4 teaspoons mayonnaise
- 1 teaspoon sriracha sauce
- 2 tablespoons rice vinegar
- 1 teaspoon chopped fresh chives
- 1 cup diced cucumber
Instructions
- 1
Prepare the rice following the instructions on the package, leaving out any salt and oil. Once the rice has finished cooking, mix in the rice vinegar and give it a good stir. Spread the rice evenly across a baking sheet to allow it to cool down.
- 2
Dice the shrimp into 1-inch pieces. In a small mixing bowl, combine the cucumber and chives. In a separate small bowl, mix together the mayonnaise and sriracha sauce until well blended.
- 3
Using a 1-cup dry measuring cup, begin layering by adding ¼ cup of cucumber first, followed by 2 tablespoons of avocado, then ¼ of the shrimp, and finally 1/3 cup of rice.
- 4
Gently invert the cup onto a plate to release the stack, tapping the bottom lightly if needed. Finish by sprinkling some Furikake on top and drizzling with 1 teaspoon of soy sauce and the sriracha mayonnaise.
- 5
Continue this layering process with the remaining ingredients.