A layered combination of spicy shrimp, seasoned rice, avocado, cucumber, and a sriracha mayo drizzle.
# What You Need:
→ Shrimp
01 - 8.8 oz large shrimp, peeled and deveined
02 - 1 tbsp soy sauce
03 - 1 tbsp sriracha
04 - 1 tsp sesame oil
→ Sushi Rice
05 - 1 cup sushi rice
06 - 1 1/4 cups water
07 - 2 tbsp rice vinegar
08 - 1 tbsp sugar
09 - 1/2 tsp salt
→ Spicy Mayo
10 - 4 tbsp mayonnaise
11 - 1 tbsp sriracha
12 - 1 tsp lime juice
→ Veggies & Stack Layers
13 - 1 large avocado, diced
14 - 1/2 English cucumber, diced
15 - 1 sheet nori, finely chopped or cut into small strips
16 - 2 tbsp green onions, finely sliced
17 - 1 tbsp black or white sesame seeds
# Directions:
01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a pot, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes. In a small bowl, mix rice vinegar, sugar, and salt, then fold gently into hot rice. Allow to cool to room temperature.
02 - Toss shrimp with soy sauce, sriracha, and sesame oil. Sauté shrimp in a skillet over medium-high heat for 2 to 3 minutes per side until cooked through. Let cool slightly, then chop into small pieces.
03 - Whisk together mayonnaise, sriracha, and lime juice in a small bowl until combined.
04 - Using a food ring mold or ramekin, layer 1/4 cup seasoned rice firmly, followed by a layer of diced cucumber, then diced avocado, and finally the spicy shrimp. Drizzle with spicy mayo and top with chopped nori, green onions, and sesame seeds. Gently lift off the mold or invert the ramekin to create a layered tower.
05 - Repeat the stacking process with remaining ingredients to prepare four servings. Serve immediately.
