Ingredients
Scale
- 1 pound cooked shrimp, peeled and deveined
- 2 cups sushi rice, cooked and seasoned
- 1/4 cup spicy mayonnaise
- 1 cucumber, thinly sliced
- Avocado slices for garnish
- Sesame seeds for sprinkling
- Microgreens for topping
- Approximately 2 tablespoons soy sauce for serving
Instructions
- Prepare the sushi rice according to package instructions and set aside to cool slightly.
- In a bowl, toss the cooked shrimp with half of the spicy mayonnaise until well coated.
- Layer about 1/4 cup of rice in a clear glass or ring mold, pressing gently.
- Add a layer of spicy shrimp, followed by cucumber slices and avocado.
- Repeat the layers until the mold is filled, then carefully invert onto a serving plate.
- Garnish with sesame seeds, microgreens, and drizzle with remaining spicy mayo.
- Serve immediately with soy sauce on the side.
Notes
- Ensure cooked shrimp are peeled and deveined for optimal presentation and eating experience.
- Use a ring mold for clean, stacked layers.
- Adjust spice levels by varying mayonnaise quantities.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Layered assembly
- Cuisine: Fusion
- Diet: Seafood
Nutrition
- Serving Size: 1 stack
- Calories: 250 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 105mg