Ingredients
1 cup uncooked short-grained rice, well rinsed
2 cups water
2 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon salt
1 cup avocado, mashed
1 cup cucumber, diced
1 tablespoon lime juice
Salt to taste
1/2 pound cooked shrimp, diced
3 tablespoons mayonnaise
1 tablespoon sriracha
4 teaspoons furikake
Instructions
- For the sushi rice: Bring the rice and water to a boil. Once boiling, reduce the heat and simmer, covered, for about 20 minutes, or until the rice is tender and the water is absorbed. Let it cool slightly.
- For the avocado and cucumber layer: In a bowl, combine the mashed avocado, diced cucumber, lime juice, and salt. Mix until well combined.
- For the spicy shrimp: In a separate bowl, mix the cooked, diced shrimp with mayonnaise and sriracha until fully coated.
- For the stacks: Using a stack guide or an empty can with both ends removed, gently layer the rice, avocado-cucumber mixture, and spicy shrimp mixture, pressing down lightly between each layer. Sprinkle furikake on top for added flavor and texture.
- Serve: Gently remove the stack guide or can and serve your sushi stacks immediately.
Notes
- For a healthier option, you can swap shrimp for other proteins like raw tuna, salmon, or crab.
- Add diced mango for a tropical twist.
- For a vegetarian option, use avocado, cucumber, and pickled radish instead of shrimp.
- The stacks are best enjoyed fresh, but can be stored for up to 1 day in the fridge. Reheat rice with a damp paper towel to restore moisture.
- If furikake is unavailable, sesame seeds or shredded nori can be used as alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sushi
- Method: No-Bake
- Cuisine: Japanese
- Diet: Gluten Free
Nutrition
- Serving Size: 1 stack
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 120mg