This is inspired by Skinny Taste – super easy and tasty. Perfect for lunch or dinner. I served it on salad with green onions and sliced cucumber.
1/2 c uncooked short-grain brown rice
2 tbsp rice vinegar
8 oz cooked langostines or shrimp
1 c diced cucumber
1 tbsp chopped fresh chives
1 avocado, mashed
4 tsp reduced-sodium soy sauce
2 tbsp mayonnaise
1 tbsp sriracha sauce
Cook rice according to package directions, omitting salt and oil. When rice is done, add rice vinegar and stir and let cool.
Cut shrimp into 1-inch cubes. Combine with mayo ans sriracha.
In a small bowl, combine cucumber and chives.
Using a 1 c measuring cup, layer ¼ c cucumber, 1/4 avocado, 1/4 shrimp, and 1/5 of the 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 soy sauce and more sriracha. mayonnaise.
Serves 4. 6 WW PP