Teriyaki Shrimp Pineapple Stack with Jasmine Rice

Ingredients

• 1/2 cup soy sauce (low sodium)
• 1/4 cup water
• 3 tablespoons brown sugar (dark or light)
• 1 tablespoon honey
• 2 tablespoons mirin (rice wine or dry sherry)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water
• 1 pound large shrimp (21–25 count), peeled and deveined
• 1 tablespoon vegetable oil
• Salt
• pepper
• 1/2 teaspoon red pepper flakes (optional)
• 2 cups jasmine rice, rinsed
• 2 1/2 cups water
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1 cup fresh pineapple, diced small
• 3 green onions, thinly sliced
• 1/4 cup cilantro, chopped
• 1/2 red bell pepper, diced small
• Juice of 1 lime
• 1 tablespoon soy sauce
• 1 ripe avocado, sliced
• Extra pineapple chunks
• Sesame seeds (black and white)
• Extra sliced green onions
• Sriracha or chili sauce (optional)
• Lime wedges
• Ring molds or cleaned empty cans (3-4 inches in diameter)