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!
Thank you for reading this post, don't forget to subscribe!
Ingredients:
-
1 1/3 cups cooked short-grain brown rice (from 1/2 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
-
1/2 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
Instructions:
-
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.
-
Repeat with remaining ingredients.
Nutrition:
1stack, Calories: 225kcal, Carbohydrates: 23g, Protein: 10g, Fat: 11g, Cholesterol: 73mg, Sodium: 662mg, Fiber: 4g, Sugar: 2gWW Points Plus: 6
