Sushi stacks are layered with white sushi rice, avocado, english cucumber, seasoned, chunky shrimp, it’s drizzled with a sriracha mayo, and sprinkled with furikake.
- 1 cup short grain rice, well rinsed
- 2 cups water
- 2 tbsp rice vinegar
- 1 tbsp granulated sugar
- 1 tsp salt
- 2/3 cup mayonaise
- 2 tbsp sriracha hot sauce, add more or less to your spice level preference
- 1 lime, juiced (about 2 tablespoons)
- 2 avocados, diced
- 1/2 english cucumber, diced
- 1/2 pound cooked, peeled and tail-off shrimp, diced (about 12-15 shrimp)
- 1 tsp chili paste
- 1 tbsp toasted sesame seed oil
- 1 tbsp mirin
- 1 lime, juiced
- 3 tsp Furikake rice seasoning
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In a medium saucepan, bring water to a boil, add rice to the saucepan. Reduce heat to low and simmer, covered, until the rice is cooked through and all of water is absorbed, about 20 minutes.
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In a small bowl, dissolve sugar and salt into the rice vinegar. Pour over cooked rice and gently fold until vinegar is evenly mixed into the rice. Set aside.
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In a medium bowl, combine mayo, sriracha, and lime juice, whisk until well combined. Spoon mixture into a sandwich-sized ziplock bag, seal, and cut off a small corner the size of 1 mm. from the bag. Set aside until ready to use.
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Combine diced avocado and diced cucumber in a medium bowl.
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In a medium bowl, combine chili paste, sesame oil, mirin, and lime juice. Whisk until well combined. Add chopped shrimp, toss to coat.
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To layer the ingredients with a food mold. Lightly oil the inside of the molds. Place the molds onto a plate or a small square sheet of parchment paper (4x4 inches). Add ingredients starting with rice, then avocado/cucumber, and last, shrimp. Gently pat down each layer before adding the next. Use the pusher that comes with the set to release the mold from the stack of ingredients. Drizzle the stacks with sriracha mayo and sprinkle with the Japanese furikake seasoning before serving.
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To layer the ingredients with a measuring cup. Lightly oil the inside of measuring cup. Add ingredients starting backwards, first shrimp, next avocado/cucumber, last rice. Gently pat down each layer before adding the next. Then invert it onto a plate or a small square sheet of parchment paper (4x4 inches). Drizzle the stacks with sriracha mayo and sprinkle with the Japanese furikake seasoning before serving.
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To layer the ingredients by hand. Prepare a plate or a small square sheet of parchment paper (4x4 inches). Arrange each layer onto a plate or parchment using your hands, starting with the rice layer, then the avocado/cucumber, and last, shrimp. Have a bowl of water nearby to dampen your hands and/or knife as you mold and shape each layer on top of the next. Drizzle the stacks with sriracha mayo and sprinkle with the Japanese furikake seasoning before serving.