Ingredients
- Cooked Shrimp, peeled and deveined: 1 pound
- Sushi Rice: 2 cups (cooked)
- Rice Vinegar: 2 tablespoons
- Sugar: 1 tablespoon
- Sriracha Mayo: 1/4 cup (Sriracha mixed with mayonnaise to taste)
- Avocado: 1, diced
- Cucumber: 1/2, finely diced
- Sesame Seeds: 1 tablespoon
Instructions
- Step 1: Prepare the sushi rice according to package instructions. While the rice is still warm, gently mix in the rice vinegar and sugar until well combined. Let cool slightly.
- Step 2: In a bowl, toss the cooked shrimp with the sriracha mayo until evenly coated.
- Step 3: Using a small bowl or ring mold, layer the ingredients. First, press a layer of sushi rice into the bottom of the mold.
- Step 4: Next, add a layer of diced avocado and cucumber over the rice.
- Step 5: Top with a generous layer of the spicy shrimp.
- Step 6: Gently remove the stack from the mold and sprinkle with sesame seeds. Serve immediately.
Notes
- To prevent the rice from drying out, cover leftover stacks tightly with plastic wrap and refrigerate for up to 24 hours.
- These stacks are best enjoyed cold, so avoid reheating; instead, let refrigerated stacks sit at room temperature for a few minutes before serving.
- Garnish with extra Sriracha for an extra kick, or a sprinkle of chopped green onions for a fresh finish.
- For easier rice handling, lightly dampen your hands with water before pressing it into the mold.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American