California Shrimp Stack

California Shrimp Stack

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1⅓

    cups cooked short grain brown rice

  • 2

    TBS rice vinegar

  • 1

    cup diced cucumber

  • 1

    tsp chopped fresh chives

  • 8

    oz cooked shrimp, peeled, tails removed and diced into 1 inch cubes

  • ½

    cup mashed avocado (about 1 med)

  • 4

    tsp sesame seeds

  • 4

    tsp reduced sodium soy sauce

  • 4

    tsp wasabi mayo or sesame dressing

Directions

1) Add rice vinegar to hot rice and then spread out to allow to cool. Combine cucumber and chives in a small bowl. 2) Using a 1 cup dry measuring cup, layer 1/4 cup cucumber, then 2 TBS of the avocado, then 1/4 of the shrimp and 1/3 cup of the rice. 3) 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 sesame seeds and drizzle with wasabi may or sesame dressing. Repeat with remaining ingredients to make four stacks.


Nutrition

Facebook Conversations