Ingredients
Scale
- 1 pound shrimp (peeled and deveined)
- 1 cup sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- Salt (to taste)
- 1/2 cucumber thinly sliced
- 1 avocado diced
- 1/4 cup sweet chili sauce
- 1 tablespoon sesame seeds (optional)
- Fresh cilantro or green onions (for garnish)
Instructions
- Begin by cooking the sushi rice according to package instructions. Once cooked, stir in rice vinegar, sugar, and a pinch of salt. Let it cool.
- While the rice cools, heat a skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque.
- Once the shrimp are done, remove them from the heat and toss in sweet chili sauce until well coated.
- Grab small serving cups or mini bowls. Place a spoonful of sushi rice at the bottom of each cup, pressing it down gently.
- Add a layer of sliced cucumber and diced avocado on top of the rice.
- Carefully place a few shrimp on top of the vegetables in each cup.
- Sprinkle sesame seeds and garnish with fresh cilantro or chopped green onions before serving.
- Prep Time: 15
- Cook Time: 10