Spicy Shrimp Sushi Stacks Fresh and Flavorful Delight

Ingredients

• 1 cup sushi rice
• 1.25 cups water
• 0.5 teaspoon salt
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 8 ounces shrimp, peeled and deveined
• 1 tablespoon sriracha sauce
• 1 teaspoon sesame oil
• 0.5 avocado sliced
• 0.5 cucumber thinly sliced
• 2 sheets nori (seaweed), cut into small squares
• 1 tablespoon black sesame seeds
• 0 serving soy sauce, for serving
• 0 serving pickled ginger, for garnish

Instructions

1. In a medium pot, combine the sushi rice, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes until rice is tender and water is absorbed. Remove from heat and let sit for 10 minutes.
2. In a small bowl, mix the rice vinegar and sugar until dissolved. Gently fold this mixture into the cooked rice using a rubber spatula, being careful not to mash the grains. Allow to cool to room temperature.
3. In a skillet, heat the sesame oil over medium heat. Add the shrimp and cook for about 2-3 minutes on each side until they are pink and opaque. Remove from heat and toss the shrimp in sriracha sauce, ensuring they are well-coated.
4. Use a ring mold or a small bowl (about 3 inches in diameter). Start by layering the bottom with 2 tablespoons of the seasoned sushi rice, pressing down slightly. Add a layer of sliced avocado, followed by a layer of spicy shrimp. Next, add a layer of sliced cucumber. Repeat the layering process once more, finishing with a layer of sushi rice.
5. Gently lift the mold off to reveal the stacked sushi. Garnish the top with black sesame seeds and a small piece of nori. Serve with soy sauce and pickled ginger on the side.