Ingredients
Scale
- 1 cup sushi rice
- 2 tablespoons rice vinegar
- 12 peeled and deveined shrimp
- Salt and pepper, to taste
- 1/2 avocado, diced
- 1/2 cucumber, thinly sliced
- 2 green onions, chopped
- 3 tablespoons mayonnaise
- 1–2 teaspoons sriracha sauce
- Toasted sesame seeds, for garnish
- Cooking oil (for sautéing)
Instructions
- Rinse sushi rice under cold water until water runs clear.
- Cook rice according to package instructions.
- Transfer cooked rice to a bowl; fold in rice vinegar while warm.
- Allow rice to cool to room temperature.
- Heat oil in a skillet over medium heat.
- Season shrimp with salt and pepper.
- Sauté shrimp 2-3 minutes per side until pink and cooked through.
- Let shrimp cool, then chop into bite-sized pieces if desired.
- In a small bowl, mix mayonnaise and sriracha sauce to make spicy sauce.
- Dice avocado, thinly slice cucumber, and chop green onions.
- Coat shrimp with spicy sauce.
- Using a ring mold, layer rice, avocado and cucumber, then spicy shrimp.
- Press gently to compact the layers.
- Remove mold carefully.
- Garnish stacks with sesame seeds and green onions.
Notes
Use a food ring mold for neat stacks; a small bowl can work as an alternative.
Adjust sriracha amount to control spice level.
Substitute shrimp with chicken ham for a different protein option.
Serve immediately for best texture and freshness.
- Prep Time: 15
- Cook Time: 10