Apparently, Trader Joe’s carries frozen brown rice, which is a great short-cut for busy weeknights and the texture is perfect. Using their rice, this came together in less than 15 minutes. If you make the rice yourself, use short grain sushi rice, the sticky texture is perfect for this.
- This would also be great with crab meat to make a more traditional California roll, or even raw sushi grade salmon or tuna.
- If your shrimp is raw, you can poach them quickly in a pot of salted, boiling water, for 2-3 minutes, until they are just pink. Then, rinse them under cold water to stop them from cooking.
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 Furikake, such as Eden Shake or use sesame seeds
- 4 teaspoons reduced-sodium soy sauce, or gluten-free
- 4 teaspoons mayonnaise
- 1 teaspoon sriracha sauce
INSTRUCTIONS
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 to cool.
Cut shrimp into one-inch cubes. In a small bowl combine cucumber and chives. In another small bowl combine mayonnaise and sriracha.
Using a one cup dry measure cup, layer 1/4 cup cucumber, 2 tablespoons avocado, then 1/4 of the shrimp and 1/3 cup of rice.
Carefully flip over measuring cup onto a plate, tapping the bottom if necessary. Sprinkle with sesame seeds, 1 tsp. soy sauce and 1 tsp. sriracha mayonnaise. Be prepared to dazzle.
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