Spicy California Shrimp Stack (WW 6 Pts)

Name: Spicy California Shrimp Stack (WW 6 Pts)
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4 cups, 4 serving(s)
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 (or gluten-free); 4 teaspoons mayonnaise; 1 teaspoon sriracha sauce

Submitted by Maureen in MA

"From Skinnytaste.com Servings: 4 • Size: 1 stack • Points+: 6 pt • SMart Points: 5 Calories: 225 • Fat: 11 g • Carb: 23 g • Fiber: 4 g • Protein: 10 g • Sugar: 2 g Sodium: 662 mg • Cholesterol: 73 mg NOTE: Recipe calls for either Furikake OR sesame seeds. Food.com would not recognize Furikake."

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Ready In:: 35mins
Ingredients:: 10
Yields:: 4 cups
Serves:: 4

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 (or gluten-free)
4 teaspoons mayonnaise
1 teaspoon sriracha sauce

directions

Cook rice according to package directions, omitting salt and oil. When rice is done, add rice vinegar and stir. Evenly spread rice on a sheet pan to cool.
Cut shrimp 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.