spicy california shrimp stack

You know when you get in a groove with recipes and start making the same things over and over again on repeat? Well, Aaron and I have been in that groove, and I am getting sick of eating the same things...so in an effort to mix it up, I went searching for some new, easy recipes to try!

Criteria: 
- Limited ingredients
- Relatively simple 
- Vegetarian (fish is okay)
- Kids will eat

I found this great recipe from Skinny Taste that reminded me of a giant sushi - yum!
There was quite a bit of prep, but once everything was cooked and chopped, putting them together was simple and fun! Basically, you layer everything in a 1 CUP measuring cup and then flip it upside down to create a little "stack"!

I was worried that once each wouldn't be enough, but I was full before finishing it! 

Ingredients:

• 1 1/3 cups cooked short-grain brown rice (from 1/2 cup uncooked)
• 2 tablespoons rice vinegar
• 8 ounces cooked shrimp, 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 sesame seeds 
• 4 teaspoons reduced-sodium soy sauce 
• 4 teaspoons mayonnaise
• 1 teaspoon sriracha sauce

Directions:

Cook rice (I used a rice cooker - it took about an hour).

When rice is done, add rice vinegar and stir.  

Cook shrimp and 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 tablespoon 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.  

Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise.  

Repeat with remaining ingredients.