Spicy California Shrimp Stacks

My college roommates and I seem to share a love for sushi.  So when one of them sent me a recipe for an at home substitution, I was so excited to make it!  Every Sunday when I meal prep, I like to try new recipes.  So this week: Spicy California Shrimp Stacks!

These are super simple to make.  I made a few changes to the recipe she sent, to make it a little healthier.  Here's what you'll need:

1 cup of Brown Rice

8 oz of cooked, de-veined and shelled shrimp

1 Avocado (it will need smashed)

1 Cucumber (diced)

2 Tbsp Rice Vinegar 

1 tsp Chives

4 tsp of Amino Acid Soy Sauce

4 tsp Plain Greek Yogurt

1 tsp Sriracha sauce

1.  Cook your rice.  Mix rice vinegar in it when done.  Lay out on sheet to cool.

2.  Cook shrimp.  Let cool.  Cut in 1 inch pieces.

3.  Dice your cucumber, putting it in a small bowl with chives.

4.  In another small bowl, mix greek yogurt and sriracha sauce to make your "spicy mayo".

5.  In a 1 cup measuring cup, fill 1/4 of the cup with cucumbers.  Spread a layer of avocado across the cucumber, add 1/4 of shrimp, and fill the rest of the cup with the rice. 

6.  Flip the measuring cup over, and drizzle soy sauce and "spicy mayo".

7.  Enjoy!!