3 cups short-grain brown rice, cooked (from 1 cup uncooked)

2 Tbs. rice vinegar

1 cup cucumber, diced

2 avocados, mashed

1 lb. cooked shrimp, peeled and tails removed, chopped into 1/4” dice*

8 oz. sushi grade tuna, chopped into 1/4” dice*

2 Tbs. soy sauce

Tuna Marinade:

2 Tbs. rice vinegar

2 tsp. soy sauce

½ tsp. sesame oil

¼ cup cilantro, chopped (plus some for garnish)

2 tsp. sugar

1 Tbs. sesame seeds, toasted (plus 1 Tbs. for garnish)

Sriracha Mayonnaise:

1/3 cup Hellmann's Light mayonnaise

1 Tbs. sriracha sauce

Cook rice according to package directions.  When rice is done, stir in the 2Tbs. rice vinegar and set aside to cool.

In a medium bowl, combine the ingredients for the tuna marinade and add chopped tuna, turning to evenly coat.

In a small bowl, combine ingredients for Sriracha mayo and whisk until smooth. Set aside.

Using a 1 cup ramekin or dry measuring cup, layer ¼ cup cucumber, 3 Tbs. mashed avocado, ¼ cup of the shrimp, ¼ cup tuna, and fill the remainder of the ramekin with the rice, pressing gently so the ingredients are compacted.

Invert the ramekin on a plate and gently tap the bottom, releasing the layered stack, intact.  Drizzle -12 teaspoons of the soy sauce over the top of the stack and top with 1 Tbs. of the sriracha mayo.  Garnish with a sprinkle of sesame seeds and cilantro.

Repeat to make 6 delish sushi stacks!

*Note – this can be made with shrimp only or tuna only as well.