California Stacks

Ingredients:

• 1 1/3 cups cooked short-grain brown rice, from 1/2 cup uncooked
• 2 tablespoons rice vinegar
• 8 ounces cooked snow crab meat
• 1 cup diced cucumber, about 1 small
• 1 teaspoon chopped fresh chives
• 1/2 cup mashed avocado, about 1 medium
• 4 teaspoons sesame seeds
• 4 teaspoons reduced-sodium soy sauce, or gluten-free
• 4 teaspoons mayonnaise, or veganaise
• 1 teaspoon sriracha sauce
• Toasted sesame seeds for garnish

Directions:

1. Cook rice according to package directions. When rice is done, add rice vinegar and stir. Evenly spread rice on a sheet pan to cool.
2. In a small bowl, combine cucumber and chives. In another small bowl, combine mayonnaise and sriracha sauce.
3. Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoon of avocado, then ¼ of the crab, and 1/3 cup rice.
4. 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 sesame seeds and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise. Sprinkle with sesame seeds.
5. Repeat with remaining ingredients.