This is an all-around winner! It looks fantastic and tastes just as good. Prepare the rice before Shabbos and keep it in a container. Then you can chop the veggies and assemble the dish fresh in minutes. You can also toss all the ingredients together and serve this as a salad. It will be finished down to the last drop!
Cook rice in two cups of water. Once cooled (or before shalosh seudos time), use a ring mold and shape into eight or 10 circles.
Stack ingredients on a platter as you prefer. I used lettuce as a base, topped with shredded carrots, cucumbers, the rice mold, dressing, avocado, radishes, kani pieces, then more spicy mayo. Drizzle the entire stack with sweet sauce and top with sesame seeds.
Alternatively, toss together all ingredients for a delicious salad.
When making it for shalosh seudes do you keep the rice in the fridge from friday?