Ingredients
Sushi Rice
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1 cup short-grain sushi rice
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2 cups water
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2 tbsp rice vinegar
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1 tbsp sugar
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1 tsp salt
Spicy Shrimp Layer
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½ lb cooked shrimp, diced
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3 tbsp mayonnaise
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1 tbsp sriracha (adjust to taste)
Avocado-Cucumber Layer
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1 cup mashed avocado
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1 cup diced cucumber
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1 tbsp lime juice
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Pinch of salt
Optional Garnishes
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Furikake seasoning
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Soy sauce or tamari
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Sesame seeds
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Nori strips
Instructions
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Cook the rice: Rinse well, cook in water, and season with vinegar, sugar, and salt once cooled.
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Mix spicy shrimp: Combine shrimp, mayo, and sriracha in a bowl.
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Prepare avocado-cucumber layer: Mix mashed avocado, diced cucumber, lime juice, and salt.
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Assemble: Layer rice, avocado-cucumber mix, and shrimp in a greased measuring cup or mold.
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Unmold and garnish: Flip onto a plate and top with furikake, soy sauce, and toppings.
Notes
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Use a 1-cup measuring cup or cookie cutter mold for uniform stacks.
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Add mango, crab, or spicy tuna for creative variations.
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Keep avocado fresh with lime juice if prepping in advance.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: No-bake / Assembled
- Cuisine: Japanese-Inspired
- Diet: Gluten Free
Nutrition
- Calories: 397
- Sugar: 3
- Sodium: 735 mg
- Fat: 15
- Saturated Fat: 2
- Carbohydrates: 47
- Fiber: 2
- Protein: 17
- Cholesterol: 127 mg