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Spicy California Shrimp Stack
Ingredients
  • 1 ⅓ cups cooked short-grain brown rice (from ½ cup uncooked)
  • 2 tablespoons rice vinegar
  • 8 ounces cooked shrimp, peeled and tails removed
  • 1 cup diced cucumber (about 1 small)
  • 1 teaspoon chopped fresh chives
  • ½ cup mashed avocado (about 1 medium)
  • 4 teaspoons Furikake (such as Eden Shake or use sesame seeds)
  • 4 teaspoons reduced-sodium soy sauce (or gluten-free)
  • 4 teaspoons mayonnaise
  • 1 teaspoon sriracha sauce
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