Ingredients
Scale
- 1 pound shrimp (peeled and deveined)
- 1 cup sushi rice
- 2 tablespoons rice vinegar
- 2 tablespoons spicy mayo (mix of mayo and sriracha)
- 1 cucumber (thinly sliced)
- 1 avocado (ripe, sliced)
- 4 nori sheets (cut into strips)
- 1 tablespoon sesame seeds (toasted)
Instructions
- Rinse sushi rice under cold water until clear. Cook according to package instructions or in a rice cooker for about 20 minutes.
- In a skillet over medium heat, sauté shrimp in olive oil until pink and opaque (3-4 minutes per side). Season with salt and pepper.
- Once rice is cooked, stir in rice vinegar and sugar while warm to enhance flavor.
- On a serving tray, layer ingredients starting with sushi rice, followed by shrimp, avocado slices, cucumber ribbons, and drizzle spicy mayo over each layer.
- Finish with a sprinkle of toasted sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 2 stacks (approximately 200g)
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 170mg