These EASY shrimp stacks will satisfy your sushi craving, and they taste SO GOOD! Layered with cucumber, avocado, shrimp and brown rice, then topped with a spicy mayo – YUM!
Ingredients
1 1/3cupscooked short-grain brown rice(from 1/2 cup uncooked)
2tablespoonsrice vinegar
8ouncescooked shrimp(peeled and tails removed)
1cupdiced cucumber(about 1 small)
1teaspoonchopped fresh chives
1/2cupmashed avocado(about 1 medium)
4teaspoonsFurikake(such as Eden Shake or use sesame seeds)
Cook rice according to package directions, omitting salt and oil. When rice is done, add rice vinegar and stir. Evenly spread rice on a sheet pan to cool.
Cut shrimp into 1-inch cubes. In a small bowl, combine cucumber and chives. In another small bowl, combine mayonnaise and sriracha sauce.
Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoon of avocado, then ¼ of the shrimp, and 1/3 cup rice.
Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary. Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise.