SPICY CALIFORNIA SHRIMP STACK - Genuis recipe

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 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.