Ingredients:
1 bag Trader Joe's frozen rice (I used jasmine)
85g Trader Joe's frozen cooked shrimp
1 Tbsp rice wine vinegar
1/4 of an English cucumber, peeled and diced
50g avocado, diced
1 Tbsp mayo
1 tsp sriracha
1 tsp low sodium soy sauce
Sesame seeds
Directions:
Microwave rice for 3 minutes on high heat
While rice is cooking, put shrimp in a colander and run cool water over until thawed. Once thawed, dice into small pieces
Remove rice from microwave and put in a bowl. Add rice wine vinegar and stir to combine well
In a large mug, layer your ingredients. Put diced cucumber in, then avocado, then shrimp, then1/2 cup of the cooked rice. Put remaining rice in Tupperware and refrigerate for up to 5 days
Tip mug over onto a plate. Gently tap the bottom of the mug to release your shrimp stack
Mix mayo and sriracha together and drizzle on top of the shrimp stack
Top with soy sauce and sesame seeds
Total time- 9:34
Macros:
Protein- 15g
Fat- 18g
Carbs- 30g