Spicy California Shrimp Stack

★★★★★

Asian, Seafood

Cook Time: 30 minsServings: Yield: 4 servingsSource: skinnytaste.com

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

DESCRIPTION

These EASY, Spicy California 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!

DIRECTIONS

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

Serving: 1stack, Calories: 225kcal, Carbohydrates: 23g, Protein: 10g, Fat: 11g, Cholesterol: 73mg, Sodium: 662mg, Fiber: 4g, Sugar: 2g Blue Smart Points: 5 Green Smart Points: 5 Purple Smart Points: 3 Points +: 6