Tasty Thursday Appetizer

Tasty Thursday! I am always on the hunt for quick, easy, tasty and healthy appetizers. I found a recipes on Skinnytaste's website for Spicy California Shrimp Stack. Only within the last few years have I gotten into seafood; so shrimp is still a tad too fishy for my liking. We modified the recipe a little but followed her general recipe. Besides Brussel sprouts, ahi tuna stacks, ahi tuna poke, anything ahi we are in. So it was an easy choice to substitute for ahi tuna in this recipe.

Spicy California Shrimp Stack

• Calls for 8 cooked shrimp but we substituted fresh ahi tuna (about 1/2 lb)

• 1 1/3 cups of short grain rice. Again if your looking for something a little healthier you can opt for brown rice*

• 2 tablespoons of rice wine vinegar

• 1 cup diced cucumber

• 1 medium mashed avocado*

• 2 teaspoons of sesame seeds (for garnish on top)

• 4 teaspoons reduced sodium soy sauce

• 3 tablespoons Kikkoman Wasabi Sauce (Found at your local Sprouts grocery store)

*Brown rice has a fibrous bran & nutritious germ which traditional white rice does not

*Pro tip: place avocados next to a banana for a quick ripen overnight

1) Cook the rice according to the package instructions or buy the frozen rice packages as a semi-homemade trick. Add the rice wine vinegar & soy sauce after it's done cooking

2.) mash the medium avocado & set aside

3.) dice the cucumber and set aside

3.) cut the ahi tuna in small cubes & mix with the wasabi sauce

4.) use a 1 cup measuring cup & fill 1/3 with cucumber

5.) next add the mashed avocado & the ahi tuna

6.) lastly add the rice mixture and pack down

7) flip your measuring cup onto the plate

8) drizzle with soy sauce & sprinkle the sesame seeds

Serve with tortilla chips or dig in with a fork. We will definitely be making this again!