- 1 cup uncooked white rice
- 4 tablespoons rice vinegar
- 12 ounces raw jumbo shrimp, peeled and tails removed
- 2 cups diced cucumber (about 2 small or 1 English cucumber)
- 1 tablespoon chopped fresh chives
- 1/2 cup mayonnaise
- 2-3 teaspoons sriracha sauce (depending on how spicy you want it)
- 1 cup mashed avocado (about 2 medium)
- 2 tablespoons soy sauce
- 2 tablespoons toasted sesame seeds
- Cook rice according to package directions, omitting any salt and oil.
- After rice is cooked, add rice vinegar and stir, then evenly spread it out on a sheet pan to cool.
- Meanwhile, sauté shrimp until done; cool, then cut 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 tablespoons 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.
- Spread 1 tablespoon sriracha mayo over top.
- Drizzle with 1 teaspoon or so of soy sauce.
- Sprinkle with 1/2 teaspoon (or more) of sesame seeds.
- Repeat the process with the remaining ingredients and enjoy.
* Note: If you don’t use all of the ingredients, simply layer them (minus the sesame seeds and sauces, which can be added later) in a bowl, then cover and refrigerate to save some for another meal.
The original recipe for these light, yet amazingly delicious shrimp stacks can be found here.