Spicy Shrimp Stacked California Sushi Recipe Recipes Net

Ingredients

1⅓cupsshort-grain brown rice,cooked (from ½ cup uncooked)

2tbsprice vinegar

8ozshrimp,cooked, peeled and tails removed

1cupcucumber,diced

1tspchives,fresh, chopped

½cupavocado,mashed

4tspFurikake,such as Eden Shake or use sesame seeds

4tspsoy sauce,reduced-sodium or gluten-free

4tspmayonnaise

1tspsriracha sauce

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 tablespoons of avocado, then ¼ cup of shrimp, and ⅓ cup of 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 of soy sauce and sriracha mayonnaise.

Repeat with remaining ingredients.