Fiery shrimp sushi stacks with layers of sushi rice, cucumbers and avocado notwithstanding the hot shrimp!
Sushi is consistently a decent choice for eating out; it's likewise amusing to make at home and I like to switch things up like in these hot shrimp sushi stacks. This is a truly basic switch up on sushi where the entirety of the kinds of a sushi roll are served in a stack, for this situation a fiery shrimp sushi with avocado and cucumbers.
This formula begins with sushi rice which is a short grained rice, which when cooked gets clingy, and it's prepared with a hint of vinegar, sugar and salt in the wake of cooking. The following layer is a cool and smooth avocado and cucumber layer with diced avocado and cucumbers prepared with lime squeeze and salt.
The last layer is the fiery shrimp with enormous lumps of cooked, diced shrimp stirred up with mayo and sriracha bean stew sauce. The secret to stacking these pleasantly is to utilize a round cylinder where you place one layer in and pat it down prior to putting the following layer in.
Ingredients
For the sushi rice:
- 2 cups water
- 1 cup uncooked short grained rice, well rinsed
- 1 tablespoon sugar
- 2 tablespoon rice vinegar
- 1 teaspoon salt
For the avocado and cucumber layer:
- 1 cup cucumber, diced
- 1 cup avocado, mashed
- salt to taste
- 1 tablespoon lime juice
For the spicy shrimp:
- 3 tablespoons mayonnaise
- 1/2 pound cooked shrimp, diced
- 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
