Description
Layers of seasoned sushi rice, creamy avocado, and spicy shrimp create a fun, no-roll sushi stack that’s easy to make at home.
Ingredients
- 1 cup short-grain rice
- 2 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 pound shrimp, peeled, deveined, and chopped
- 1 tablespoon olive oil
- 3 tablespoons mayonnaise
- 2 tablespoons sriracha
- 1–2 avocados, sliced or lightly mashed
- 1 small cucumber, thinly sliced
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
- Soy sauce, for drizzling
Instructions
- Rinse the rice until water runs clear, then cook with 2 cups water until tender. Stir in rice vinegar, sugar, and salt while still warm.
- Heat olive oil in a skillet, cook shrimp until pink and opaque, about 3–4 minutes. Toss with mayonnaise and sriracha.
- Slice avocado and cucumber, preparing toppings for assembly.
- Lightly grease a food ring mold or ramekin. Layer rice at the bottom, followed by avocado, then spicy shrimp. Press gently.
- Lift the mold carefully, garnish with cucumber, green onions, sesame seeds, and a drizzle of soy sauce. Serve immediately.
Notes
Best enjoyed fresh. Cooked rice and shrimp can be prepped a day ahead, but slice avocado just before serving. Adjust spice level by using more or less sriracha.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese