Spicy California Salmon Stack

Ingredients

• Brown rice

  Long-grain, raw

  ½ cup or 93g

• Rice wine vinegar

  2 tbsp or 30g

• Pink salmon

  Fish, canned, drained solids with bone

  1 can (16 oz) or 369g

• Cucumber

  With peel, raw

  1 cup slices or 104g

• Chives

  Raw

  1 tsp chopped or 1g

• Mayonnaise

  Regular, with salt

  4 tsp or 18g

• Sauce, hot chile, sriracha

  1 tsp or 5g

• Avocados

  Raw, All commercial varieties

  ½ cup, sliced or 73g

• Sesame seeds

  Seeds, whole, dried

  4 tsp or 12g

• Soy sauce

  Made from soy (tamari)

  4 tsp or 24g

Directions

1. Cook the rice according to package instructions, omitting salt and oil. Once cooked, stir in rice vinegar and spread the rice evenly on a sheet pan to cool.
2. In a small bowl, combine the sliced cucumber and chives. In another bowl, mix the mayonnaise with sriracha sauce.
3. Layer ¼ cup cucumber, 2 tablespoons mashed avocado, ¼ of the salmon, and 1/3 cup rice in a 1-cup dry measuring cup. Invert onto a plate to form a stack. Repeat with remaining ingredients.
4. Sprinkle each stack with sesame seeds and drizzle with soy sauce and sriracha mayonnaise.

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