Spicy Shrimp Stacks

These were pretty cool. Light, tasty. The spicy mayo really makes it. I feel like I could use a bit more avocado/cucumber/shrimp to fill them out, but they still work fine. Spraying the cups with cooking spray and packing everything in tightly helps with shaping.

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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 Furikake (such as Eden Shake or use sesame seeds, as I did, with a little togaroshi)
4 teaspoons reduced-sodium soy sauce (or gluten-free)
4 teaspoons mayonnaise
1 teaspoon sriracha sauce

Cook rice according to package directions. When rice is done, add rice vinegar and stir. Evenly spread rice on a sheet pan in order to cool.

Cut shrimp into 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 sesame and togaroshi and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise. Repeat with remaining ingredients.

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