Ingredients
Scale
- 1 pound of shrimp, peeled and deveined
- 2 cups sushi rice
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- 3 tablespoons of sriracha sauce
- 2 tablespoons mayonnaise
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- Sesame seeds for garnish
- Nori sheets, cut into small squares (optional)
Instructions
- Rinse sushi rice under cold water and cook according to package instructions. Let cool.
- Cook shrimp in a pan for 3-4 minutes until pink, then mix with sriracha, mayonnaise, and soy sauce.
- Layer sushi rice, spicy shrimp, avocado, and cucumber in a mold.
- Remove mold, garnish with sesame seeds, and serve with nori sheets.
Notes
- Adjust the spiciness by varying the amount of sriracha.
- Can substitute shrimp with other proteins if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Layering
- Cuisine: Japanese
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stack
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg