Spicy Shrimp Sushi Stacks

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:

1. 1. 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.
   2. Gently fold the mixture of the rice vinegar, sugar and salt into the rice.

For the avocado and cucumber layer:

1. 1. Mix everything.

For the spicy shrimp:

1. 1. Mix everything.

For the stacks:

1. Place the rice into the stack guides, pat down lightly, top with the avocado and cucumber mixture, followed by the shrimp mixure
2. Option: Change the cooked shrimp with your favourite sushi meat like raw tuna, salmon, etc.
   Option: Add a layer of diced mango!
   Tip: Use an empty can of soup with both ends removed to stack the layers.
   Tip: Use a greased 1 cup measuring cup to stack the layers in and then flip it onto the plate.
   Note: Furikake is a Japanese style rice seasoning that typically contains toasted sesame seeds, salt and shredded toasted nori.
   Nutrition Facts: Calories 397, Fat 15g (Saturated 2g, Trans 0), Cholesterol 123mg, Sodium 735mg, Carbs 47g (Fiber 2g, Sugars 3g), Protein 17g

source:closetcooking.