Add your rinsed brown rice and water to a pot and place over high heat.

Bring to a boil, then reduce the heat to low, partially cover the pot and cook until rice is tender, about 22 minutes. Drain any water remaining at the bottom of the pot.

Leftover brown rice that has been refrigerated works excellent for these.

Stir in the apple cider vinegar, honey and sea salt to your cooked brown rice. Allow rice to cool.

Meanwhile, in a large bowl mash your avocados with a fork. Add in the fresh lemon juice, sea salt, pepper and wasabi if you're using. Stir to combine well.

Stir in your diced cucumber and bell pepper. Set aside.

In a second bowl combine the shrimp with mayonnaise and chili powder. Stir until fully coated.

To assemble your stacks, use a round, 1 cup measuring cup, and spray with nonstick olive oil, or avocado oil spray.

Stack layers of each of the ingredients starting with the rice, followed by veggie/avocado, then the shrimp mixture, compressing firm but lightly in between each layer.

Lightly run a sharp knife around the edge of the measuring cup and then invert onto a plate.

Sprinkle with sesame seeds and green onions, and serve immediately.

Enjoy!