1 Servings 20 min Cook
1/2 Cup Brown Rice
2 Tbsp Rice Wine Vinegar
1 Can (16 oz) Pink Salmon
1 Cup slices Cucumber
1 Tsp chopped Chives
4 Tsp Mayonnaise-Like Dressing
1 Tsp Sriracha Sauce
1/2 Cup, sliced Avocados
4 Tsp Sesame Seeds
4 Tsp Soy Sauce Made From Soy And Wheat (Shoyu)
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
In a small bowl combine sliced cucumber and chives.
In another small bowl combine mayonnaise and sriracha sauce
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.
Sprinkle with sesame seeds and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise.
Repeat with remaining ingredients.