Description
A fresh and exciting twist on traditional sushi, featuring spicy shrimp, creamy avocado, and crunchy cucumber in visually appealing stacks.
Ingredients
- 1 cup sushi rice
- 1 lb shrimp, peeled and deveined
- 2 tablespoons sriracha sauce
- 1 tablespoon mayonnaise
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- Salt to taste
- Nori sheets, cut into strips
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- Cook the sushi rice according to package instructions, then mix with rice vinegar, sugar, and salt.
- In a bowl, combine shrimp, sriracha, and mayonnaise; mix well.
- Prepare your stacking mold or ring on a plate.
- Layer the sushi rice, followed by the spicy shrimp mixture, avocado, and cucumber in the mold.
- Repeat the layers until the mold is full.
- Carefully remove the mold to reveal the stacked sushi.
- Garnish with nori strips and serve immediately.
Notes
Adjust the amount of sriracha to suit your spice preference. Best enjoyed fresh but can be stored in the refrigerator for up to one day.