Deconstructed sushi layers featuring spicy shrimp, avocado, cucumber, and seasoned rice with creamy sriracha mayo.
# Ingredients:
→ 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
# Instructions:
01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a small pot, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes. Mix rice vinegar, sugar, and salt in a small bowl, then gently fold into the hot rice. Cool to room temperature.
02 - Toss shrimp with soy sauce, sriracha, and sesame oil. Sauté over medium-high heat in a skillet for 2–3 minutes per side until cooked through. Allow to cool slightly, then chop into small pieces.
03 - Whisk mayonnaise, sriracha, and lime juice together in a small bowl until smooth.
04 - Using a food ring or ramekin, layer 1/4 cup seasoned rice (pressed firmly), diced cucumber, diced avocado, and chopped spicy shrimp. Drizzle with spicy mayo, then top with chopped nori, green onions, and sesame seeds. Gently lift off the ring or invert the ramekin to present as a stack.
05 - Repeat layering to make 4 stacks. Serve immediately with optional pickled ginger, soy sauce, and additional sriracha.
