1-Cook the brown rice according to package directions without adding salt or oil. Once it’s done, mix in the 2 tablespoons of rice vinegar and spread it on a sheet pan to cool completely. This step ensures the rice has that perfect sticky texture for stacking.

2-Cube the 8 ounces of cooked shrimp into 1-inch pieces. If you’re using raw shrimp, poach it in salted boiling water for 2-3 minutes until pink, then rinse under cold water right away to keep it firm.

3-In a small bowl, combine the 1 cup of diced cucumber with the 1 teaspoon of chopped fresh chives. In another bowl, stir together the 4 teaspoons of mayonnaise and 1 teaspoon of sriracha sauce for your spicy mix.

4-To assemble each stack, grab a 1-cup dry measuring cup. Layer in this order: 1/4 cup of the cucumber mixture, 2 tablespoons of diced avocado, 1/4 of the cubed shrimp, and 1/3 cup of the seasoned rice. Press it down firmly to hold everything together.

5-Carefully flip the measuring cup onto a plate and lift it off to reveal your stack. Top it with 1 teaspoon of furikake seasoning or sesame seeds, then drizzle on 1 teaspoon of soy sauce and 1 teaspoon of the sriracha mayonnaise mixture.

6-Repeat the process for the remaining ingredients to make four stacks total. Serve them up right away for the freshest taste, or check out tips on storage later in this article.