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Spicy California Shrimp Stack
Ingredients:
1 cup uncooked sushi rice
1¼ cups water
2 tablespoons rice vinegar
8 ounces cooked shrimp, peeled, and tails removed (16-20 count)
1 cup peeled, seeded, and cubed cucumber
1 avocado, mashed
4 teaspoons soy sauce
4 teaspoons mayonnaise
1 teaspoon Sriracha sauce
4 teaspoons sesame seeds
2 sheets nori, julienned
Directions:
1. Add rice and water to rice cooker, close lid and press "rice" and set rice
cooker to sushi rice.
2. Once done, let rice cool and add vinegar; set aside.
3. Cut shrimp into 1-inch cubes; set aside.
4. In separate bowl, stir together mayonnaise and Sriracha, set aside.
5. Using a measuring cup, layer ¼ cup cucumber, 2 tablespoons avocado, ¼
of the shrimp and ⅓ cup rice.
6. Carefully turn the cup upside down onto a plate. Lightly tap the cup to
dislodge if needed.
7. Sprinkle stack with sesame seeds and julienned nori and top with
Sriracha mayonnaise.
Serves: 4
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