1-Getting started with this recipe is straightforward, and the steps build on each other for a seamless process. Begin by cooking your brown rice according to the package instructions, skipping any salt or oil for a lighter base. Once it’s done, stir in the rice vinegar and let it cool on a sheet pan this helps achieve that perfect sticky texture.

2-Next, prepare your shrimp by cutting the cooked pieces into 1-inch cubes for even layering. In a small bowl, mix the diced cucumber with the chopped chives to create a fresh, crunchy element. Then, combine the mayonnaise and sriracha sauce in another bowl to make the spicy mayo that ties everything together.

3-Now, it’s time to layer: Use a 1-cup dry measuring cup to stack 1/4 cup of the cucumber mixture, 2 tablespoons of diced avocado, a quarter of the shrimp, and 1/3 cup of rice. Carefully invert it onto a plate, tapping gently if needed, then sprinkle with furikake and drizzle with soy sauce and spicy mayo. Repeat for more stacks, and you’re all set for a meal that takes about 30 minutes total.

4-To ensure your stack holds together, pat dry your ingredients before layering to avoid excess moisture. If you’re using frozen shrimp, defrost them first for the best texture, as suggested in the tips. Sautéing or poaching raw shrimp takes just 2-3 minutes in salted boiling water, followed by a quick rinse in cold water to keep them firm.

5-For a smoother process, use short-grain sushi rice if you’re making it from scratch it sticks better than regular brown rice. If stacking proves tricky, simply serve the mix as a bowl instead, which keeps the flavors intact without the fuss.