Spicy California Salmon Stack

Ingredients

• Brown rice

  Long-grain, raw

  ⅜ cup or 69g

• Rice wine vinegar

  1 ½ tbsp or 22g

• Pink salmon

  Fish, canned, drained solids with bone

  ¾ can (16 oz) or 277g

• Cucumber

  With peel, raw

  ¾ cup slices or 78g

• Chives

  Raw

  ¾ tsp chopped or 0.8g

• Mayonnaise

  Regular, with salt

  3 tsp or 14g

• Sauce, hot chile, sriracha

  ¾ tsp or 4g

• Avocados

  Raw, All commercial varieties

  ⅜ cup, pureed or 86g

• Sesame seeds

  Seeds, whole, dried

  3 tsp or 9g

• Soy sauce

  Made from soy (tamari)

  3 tsp or 18g

Directions

1. Cook the rice according to package instructions, omitting any 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.