Ingredients
- 1 cup cooked sushi rice
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/4 tsp salt
- 1 cup cooked shrimp, chopped
- 2 tbsp mayonnaise (preferably Japanese mayo)
- 1 tsp sriracha (adjust to taste)
- 1 avocado, diced
- 1/2 cucumber, finely chopped
- 1 tsp soy sauce
- 1 tsp lemon juice (optional, to prevent browning)
- 1 tsp sesame seeds
- Optional: sliced green onions, furikake, wasabi mayo, pickled ginger
Instructions
- Season warm sushi rice with rice vinegar, sugar, and salt. Stir to combine and let cool to room temperature.
- In a bowl, mix chopped shrimp with mayo and sriracha to make a spicy shrimp mixture.
- Dice avocado and cucumber, and toss with soy sauce and lemon juice.
- Using a food ring mold or 1-cup measuring cup, layer a spoonful of rice at the bottom and press gently.
- Add a layer of avocado and cucumber mixture, then top with the spicy shrimp.
- Remove the mold gently and repeat with remaining ingredients.
- Drizzle with soy sauce or spicy mayo and garnish with sesame seeds, green onions, or furikake.
Notes
- Swap shrimp for spicy tuna, salmon, or imitation crab.
- Add crushed wonton strips or tempura flakes for crunch.
- Use cauliflower rice for a low-carb version.
- Store components separately and assemble just before serving.
- Do not reheat; enjoy chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Japanese-Inspired
- Diet: Low Calorie
Nutrition
- Serving Size: 1 stack
- Calories: 220
- Sugar: 2g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 80mg
