| |
Appetizers | |
| �1 1/3 cups cooked short-grain brown rice (from 1/2 cup uncooked) �2 tablespoons rice vinegar �8 ounces cooked shrimp (you can use bay scallops as well), 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 | |
| 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 � cup cucumber, then 2 tablespoon of avocado, then � 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. | |
| Recipe makes 4 stacks | |
Unrated | |
Sort