Spicy California Salmon Stack

Ingredients

• Brown rice

  Medium-grain, raw

  ½ cup or 95g

• 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-like dressing

  Regular, with salt

  4 tsp or 20g

• Sriracha Sauce

  Trader Joe's

  1 tsp or 4g

• Avocados

  Raw, All commercial varieties

  ½ cup, sliced or 73g

• Sesame seeds

  Seeds, whole, dried

  4 tsp or 12g

• Soy sauce

  Low sodium, Shoyu

  4 tsp or 21g

Directions

1. Cook rice according to package directions, omitting salt and oil. When rice is done, add rice vinegar and stir. Evenly spread rice on a sheet pan to cool.
2. In a small bowl combine sliced 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 salmon, and 1/3 cup rice. Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary.
4. Sprinkle with sesame seeds and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise. Repeat with remaining ingredients. Enjoy!

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