Description
A fun, deconstructed sushi dish with layers of creamy avocado, tangy vinegar rice, crisp cucumber, and spicy mayo shrimp.
Ingredients
- 1 cup uncooked short-grain sushi rice
- 2 cups water
- 2 Tbsp rice vinegar
- 1 Tbsp sugar
- 1 tsp salt
- 1 cup cucumber, diced
- 1 cup avocado, mashed
- Juice of ½ lime
- Salt to taste
- ½ lb cooked shrimp, diced
- 3 Tbsp mayonnaise
- 1 Tbsp sriracha (adjust to taste)
- 4 tsp furikake or sesame seeds
Instructions
- Rinse rice until water is clear. Cook with water; once done, fold in vinegar, sugar, and salt while still warm. Let cool slightly.
- Mix diced cucumber with mashed avocado, lime juice, and salt.
- Toss shrimp with mayo and sriracha until evenly coated.
- Lightly oil a 1-cup measuring cup or ring mold. Press ¼ cup rice into the bottom.
- Add a layer of avocado–cucumber mixture, then shrimp. Top with more rice if desired.
- Flip onto a plate, remove mold, and sprinkle with furikake or sesame seeds. Repeat to make 3–4 stacks.
Notes
- Swap shrimp for spicy tuna, salmon, or crab salad.
- Add mango or radish layer.
- Use brown sushi rice for extra nutrition.
- Drizzle spicy mayo or eel sauce on top for more flavor.
- Store components separately for up to 2 days.
- Press avocado mixture with plastic wrap to prevent browning.
Nutrition
- Serving Size: 1 stack
- Calories: 300
- Sugar: 3g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 120mg
