Ingredients
Scale
- 1 pound cooked large shrimp, peeled and deveined
- 2 cups sushi rice, cooked and cooled
- 1 ripe avocado, sliced
- 1 cucumber, sliced into thin strips
- 2 tablespoons spicy mayo
- 1 tablespoon soy sauce
- 1 teaspoon sesame seeds, toasted
- Green onions, chopped for garnish
- Sriracha sauce for spicy drizzle
Instructions
- Prepare the shrimp by chopping into smaller pieces if needed.
- In a bowl, mix cooked shrimp with soy sauce and spicy mayo.
- Layer rice, spicy shrimp, avocado, and cucumber in small ring molds on serving plates to form stacks.
- Drizzle with sriracha sauce and garnish with toasted sesame seeds and chopped green onions.
- Serve immediately for the freshest flavors.
Notes
- Use fresh, high-quality shrimp for best flavor.
- Adjust spice level by varying sriracha and spicy mayo quantities.
- Serve with soy sauce or additional spicy mayo on the side.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Layered assembly with fresh ingredients
- Cuisine: Asian Fusion
- Diet: Gluten-Free (if soy sauce is gluten-free)
Nutrition
- Serving Size: 1 stack
- Calories: 250 Kcal
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 110mg