Spicy California Shrimp Stack

INGREDIENTS

1 1/3 cups

cooked short-grain brown rice (from 1/2 cup uncooked)

2 tbsp

rice vinegar

8 oz

cooked shrimp, peeled and tails removed

1 cup

diced cucumber (about 1 small)

1 tsp

chopped fresh chives

1/2 cup

mashed avocado (about 1 medium)

4 tsp

Furikake (such as Eden Shake or use sesame seeds)

4 tsp

reduced-sodium soy sauce (or gluten-free)

4 tsp

mayonnaise

1 tsp

sriracha sauce