Shrimp “Sushi” Stacks

cleanfoodcrush.com

Linnaea Kemp

subheading: For the sushi rice:

1 cup uncooked brown rice, rinsed

2 cups water

2 Tbsps rice vinegar or apple cider vinegar

1 Tbsp raw honey

1 tsp sea salt

subheading: For the avocado and cucumber layer:

1 cup avocado, mashed (about 2 avocados)

1 to 2 tsps wasabi paste (optional)

½ English cucumber, diced very small

½ red bell pepper, very small diced

1 Tbsp fresh squeezed lemon juice

sea salt and ground pepper, to taste

subheading: For the spicy shrimp:

1 lb cooked shrimp, diced

⅓ cup homemade, or avocado mayonnaise, or plain Greek yogurt

1 tsp chili powder

subheading: For the stacks:

4 tsps sesame seeds

2 green onions, green parts only, thinly sliced

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