Layered spicy shrimp with creamy avocado, seasoned rice, cucumber, and a hint of sriracha mayo.
# Ingredient List:
→ 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 the water runs clear. Combine rice and water in a small pot, bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. In a separate bowl, mix rice vinegar, sugar, and salt. Gently fold the mixture into the cooked rice and 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 fully cooked. Let cool slightly, then chop into small pieces.
03 - Whisk together mayonnaise, sriracha, and lime juice in a small bowl until smooth.
04 - Using a food ring or ramekin, layer 1/4 cup seasoned rice, pressing firmly. Add a layer of diced cucumber, followed by diced avocado, then the spicy shrimp. Drizzle with spicy mayo and sprinkle with chopped nori, green onions, and sesame seeds. Carefully lift off the ring or invert the ramekin to present as a tower.
05 - Repeat the layering process for the remaining ingredients to create 4 stacks. Serve immediately with optional pickled ginger, soy sauce, and extra sriracha on the side.
