Ingredients
Scale
- 1 lb shrimp (peeled and deveined)
- 1 medium English cucumber (sliced into thin strips)
- 1 ripe avocado (diced)
- 2 tbsp rice vinegar
- 2 tbsp Sriracha sauce
- Juice of 1 lime
- 1 cup sushi rice (short-grain)
- 2 tbsp toasted sesame seeds
Instructions
- Rinse the sushi rice under cold water until clear. Cook according to package instructions.
- In a bowl, combine shrimp, Sriracha sauce, and lime juice; let marinate for 10 minutes.
- Heat oil in a skillet over medium heat and cook marinated shrimp until pink and opaque (3-4 minutes).
- Slice cucumber and dice avocado; drizzle lime juice on avocado to prevent browning.
- Assemble stacks in a ring mold: layer rice, shrimp, cucumber, more rice, and top with avocado.
- Remove the mold carefully and sprinkle with sesame seeds. Serve immediately with soy sauce or extra Sriracha.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 stack (210g)
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 160mg