Skinnytaste · by Gina Homolka★ 5.0 (106)
Spicy California Shrimp Stack
NUTRITION · PER SERVING30M COOK
CAL 13%·PRO 37%
CARBS 27G43% OF CAL
3G FIBER2G SUGAR22G OTHER
FAT 8G29% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Stacked layers of brown rice, cucumber, avocado, and cooked shrimp topped with spicy mayo and furikake. A deconstructed sushi bowl that satisfies without raw fish.
mainjapanesebowlshellfish🍪 sheet pandairy freegluten free
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Nutrition & ingredients
Ingredients
serves 4- 1 1/3 cups cooked short-grain brown rice (from 1/2 cup uncooked)
- 2 tablespoons rice vinegar
- 8 ounces cooked shrimp (peeled and tails removed)
- 1 cup diced cucumber (about 1 small)
- 1 teaspoon chopped fresh chives
- 1/2 cup mashed avocado (about 1 medium)
- 4 teaspoons Furikake (such as Eden Shake or use sesame seeds)
- 4 teaspoons reduced-sodium soy sauce (or gluten-free)
- 4 teaspoons mayonnaise
- 1 teaspoon sriracha sauce
At a glance
PER SERVING · TIME 30M
CAL 13%·PRO 37%
CARBS 27G43% OF CAL
3G FIBER2G SUGAR22G OTHER
FAT 8G29% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 635mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 320mg
- Calcium
- 97mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 635MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.