Ingredients
Scale
- 1 cup sushi rice, cooked and cooled
- 1 lb shrimp, peeled and deveined
- 1/4 cup mayonnaise
- 2 tbsp sriracha sauce
- 2 tbsp soy sauce
- 1 avocado, sliced
- Nori sheets (optional for garnish)
- Sesame seeds (optional for garnish)
- Green onions, chopped (optional for garnish)
Instructions
- Cook sushi rice according to package instructions and let it cool to room temperature. Season lightly with rice vinegar, sugar, and salt if desired.
- In a small bowl, mix mayonnaise and sriracha to create the spicy sauce; set aside.
- Heat a skillet over medium-high heat, add a little oil, then sauté the shrimp until pink and cooked through (about 2–3 minutes per side). Add soy sauce toward the end and toss to coat; remove from heat.
- To assemble, use a small ring mold or scoop: place a scoop of cooled rice as the first layer in each serving dish.
- Add a layer of cooked shrimp on top of the rice, then a layer of sliced avocado. Drizzle spicy mayo over the top.
- Repeat layers if you want taller stacks, finishing with a drizzle of sauce.
- Garnish with torn nori, sesame seeds, and chopped green onions. Serve immediately.
Notes
Use day-old or cooled sushi rice for better texture and easier layering. Adjust the spiciness of the mayo to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Layering
- Cuisine: Japanese
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stack
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 150mg
Keywords: sushi, shrimp, spicy, layered, appetizer, gluten-free