Ingredients
For the sushi rice:
- 1 cup uncooked short grained rice, well rinsed
- 2 cups water
- 2 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
For the avocado and cucumber layer:
- 1 cup avocado, mashed
- 1 cup cucumber, diced
- 1 tablespoon lime juice
- salt to taste
For the spicy shrimp :
- 1/2 pound cooked shrimp, diced
- 3 tablespoons mayonnaise
- 1 tablespoon sriracha
For the stacks:
- 4 teaspoons furikake
directions
For the sushi rice:
- Bring the rice and water to a boil, reduce the heat and simmer, covered, until the rice is tender and the water has been absorbed, about 20 minutes, before letting it cool for a bit.
- Gently fold the mixture of the rice vinegar, sugar and salt into the rice.
For the avocado and cucumber layer:
- Mix everything.
For the spicy shrimp:
- Mix everything.
For the stacks:
- Place the rice into the stack guides, pat down lightly, top with the avocado and cucumber mixture, followed by the shrimp mixure
