Serves 4
Ingredients
- 1 1/3 cups cooked short-grained rice (from 1/2 cup uncooked)
- 2 tbsp rice vinegar
- 8 oz cooked shrimp, peeled & tails removed.
- 1 cup diced cucumber (about 1 small)
- 1 tsp chopped fresh chives
- 1/2 cup mashed avocado (about 1 medium)
- 4 tsp Furikake (such as Eden shake or use sesame seeds)
- 4 tsp reduced-sodium soy sauce (or gluton free)
- 4 tsp mayonnaise1 tsp sriracha sauce
Directions
Cook rice according to package directions, omitting salt & oil. When rice is done, add rice vinegar & stir. Evenly spread rice on a sheet pan to cool. Cut shrimp into 1-inch cubes. In a small bowl, combine cucumber & chives. In another small bowl, combine mayonnaise & sriracha sauce. Using a 1 cup dry measuring cup, layer 1/4 cup cucumber, then 2 tbsp of avocado, then 1/4 of the shrimp & 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 7 drizzle with 1 tsp soy sauce & smirch mayonnaise. Repeat with remaining ingredients,