Spicy California Shrimp Stack with Avocado and Cucumber (Print version)
Layered sushi rice, cool cucumber, creamy avocado, and fiery spiced shrimp finished with spicy mayo. A fresh, showy dinner ready in 25 minutes.
# Ingredients:
For the spicy shrimp
01 -
1 lb (450 g) large shrimp, peeled and deveined
02 -
1 tablespoon olive oil
03 -
1/2 teaspoon garlic powder
04 -
1/2 teaspoon smoked paprika
05 -
1/4 teaspoon cayenne pepper
06 -
Salt and black pepper
For the rice and layers
07 -
2 cups cooked sushi rice, still warm
08 -
1 tablespoon rice vinegar
09 -
1/2 teaspoon sugar
10 -
1/2 teaspoon salt
11 -
1 English cucumber, sliced into thin rounds
12 -
2 ripe avocados, sliced
For the spicy mayo and toppings
13 -
3 tablespoons mayonnaise
14 -
1-2 teaspoons sriracha
15 -
1 teaspoon fresh lime juice
16 -
1 tablespoon sesame seeds
17 -
1 teaspoon furikake seasoning (optional)
18 -
2 green onions, thinly sliced
# Instructions:
01 -
Toss the shrimp with olive oil, garlic powder, paprika, cayenne, salt, and pepper. Sear in a hot skillet for 1-2 minutes per side until just pink and opaque. Remove from heat.
02 -
Whisk mayonnaise, sriracha, and lime juice until smooth. Taste and adjust the heat to your liking.
03 -
While the rice is still warm, fold in rice vinegar, sugar, and salt using a cutting motion so the grains stay distinct.
04 -
Pack seasoned rice into a ring mold or a 1-cup measure set on a plate. Press gently so it holds together when you lift the mold.
05 -
Top the rice with cucumber rounds, avocado slices, and the seared shrimp. Drizzle with spicy mayo, then sprinkle with sesame seeds, furikake, and sliced green onion.
# Good to know:
01 -
Best assembled just before serving so the rice stays warm and the cucumber stays crisp.
02 -
If you do not have a ring mold, a 1-cup measure or a clean empty can with both ends removed works perfectly.