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.