Toasted Seaweed Sushi Stacks

This is the perfect snack that comes together in no time when you have your rice precooked as part of your #mealprep. Just season it with vinegar and furikake, top it with some fresh avocado, and add a few thin slices of cucumber, microgreens, or radish and an optional dab of wasabi and coconut amino acids to kick up the flavor. They look so gorgeous and appetizing, too, without the cumbersome task of rolling your sushi just right.

INGREDIENTS
2 tablespoons brown rice vinegar
2 teaspoons granulated stevia
1 teaspoon sea salt
1 cup cooked black rice or brown rice
6 large sheets roasted or toasted nori
1 avocado, sliced
2 tablespoons sliced cucumber, radish, or microgreens
1 tablespoon Homemade Furikake Rice Seasoning (recipe follows)
2 teaspoons prepared wasabi (optional)
Coconut amino acids (optional)

DIRECTIONS
1. In a medium bowl, whisk together the vinegar, stevia, and salt. Add the rice, stir gently, and set aside to allow it to fully absorb the vinegar.

2. On a very dry surface, make two stacks of 3 sheets of nori each. Using a knife or a pizza cutter, slice each stack into 8 squares. (Be careful not to get the nori wet, or it won't be pretty.)

3. Top each stack with 1 tablespoon of the vinegar and press it into the nori carefully. Add a few small slices of avocado, sliced cucumber, and a pinch of furikake. Serve topped with wasabi and amino acids, if you want a little kick.