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California Shrimp Stack

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Ingredients

  • 1 1/3 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
  • 1/2 cup mashed avocado (about 1 med)
  • 4 tsp sesame seeds
  • 4 tsp reduced sodium soy sauce
  • 4 tsp wasabi mayo or sesame dressing

Details

Servings 4

Preparation

Step 1

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.

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