Prep Time: 15 minutes

Cook Time: 0

Serves: 4

Ingredients:

1 1/3 C. cooked rice

2 T. rice vinegar

8 ounces cooked shrimp or crab, chopped

1 C. cucumber, chopped

1 red pepper, chopped

2 tsp. chopped fresh chives

1 C. mashed avocado (about 1 medium)

4 tsp. mayonnaise

1 tsp. Sriracha sauce

Store bought avocado buttermilk dressing or to make your own click on this link

What to do:

Warm rice and add rice vinegar and stir, this will help the rice stick together. In a small bowl, combine cucumber and chives. In another small bowl, combine soy sauce, mayonnaise and Sriracha sauce. Using a 1 cup measuring cup layer the cucumber, red pepper, avocado, the shrimp and 1/3 cup rice, pack down lightly. Take a sharp knife and go around the inside of the cup so the mixture comes out easily and carefully turn the cup upside down onto a plate, lightly tapping the bottom of the cup if necessary.  Drizzle with the soy sauce and Sriracha mayonnaise mixture.  Repeat with remaining ingredients to make 3 more. Garnish with the avocado buttermilk dressing.

Christina’s Notes:

For extra crunch, sprinkle with sesame seeds and poppy seeds. If you don’t want to mess with layering a cup, layer a glass bowl and serve in the glass bowl, it makes a great statement.