Deconstructed Spicy Shrimp Sushi (Print Version)

# Ingredients:

→ For the Shrimp

01 - 1 pound shrimp, peeled and deveined
02 - 1 tablespoon soy sauce
03 - 1 teaspoon sesame oil
04 - ½ teaspoon garlic powder
05 - ½ teaspoon ginger powder
06 - 1 teaspoon sriracha (adjust for spice preference)

→ For the Sushi Rice

07 - 2 cups cooked sushi rice
08 - 1 tablespoon rice vinegar
09 - 1 teaspoon sugar
10 - ½ teaspoon salt

→ For the Spicy Mayo

11 - ¼ cup mayonnaise
12 - 1 tablespoon sriracha (adjust for spice preference)
13 - 1 teaspoon lime juice

→ For the Avocado Layer

14 - 1 large avocado, mashed
15 - ½ teaspoon lime juice
16 - Pinch of salt

→ For Garnishing

17 - 1 teaspoon sesame seeds (black or white)
18 - 1 green onion, thinly sliced
19 - 1 teaspoon furikake (optional, for extra umami)
20 - Extra sriracha or soy sauce for serving

# Instructions:

01 - If your sushi rice isn't already cooked, prepare it according to package instructions. While the rice is still warm, mix in the rice vinegar, sugar, and salt. This gives the rice that distinctive sushi flavor and helps it stick together. Set aside and allow it to cool to room temperature.
02 - Heat a pan over medium heat and add the sesame oil. In a bowl, toss the peeled and deveined shrimp with soy sauce, garlic powder, ginger powder, and sriracha until evenly coated. Add the seasoned shrimp to the hot pan and sauté for about 2-3 minutes per side until they turn pink and are fully cooked. Remove from heat and set aside.
03 - In a small bowl, combine the mayonnaise, sriracha, and lime juice. Mix well until smooth and uniform in color. You can adjust the amount of sriracha to make it more or less spicy according to your preference. Transfer to a small ziplock bag or piping bag for easy drizzling later.
04 - Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add the lime juice and a pinch of salt, then mash with a fork until smooth but still slightly chunky. The lime juice will help prevent the avocado from browning too quickly.
05 - Prepare your mold - you can use a 1-cup measuring cup, a round cookie cutter, or a food ring mold. Lightly grease the inside with cooking spray or oil to help with removal. Start layering with the sushi rice at the bottom, pressing it down firmly to create a solid base. Next, add a layer of the mashed avocado, spreading it evenly. Finally, top with the cooked shrimp, pressing lightly.
06 - Place a plate upside down over the mold, then carefully flip everything over so the plate is on the bottom. Gently lift the mold straight up to reveal your perfectly formed sushi stack. If using a measuring cup, give it a gentle tap before lifting. Repeat with the remaining ingredients to create more stacks.
07 - Snip a small corner off the bag with the spicy mayo and drizzle it artistically over each stack. Sprinkle with sesame seeds, sliced green onions, and furikake (if using) for added flavor and visual appeal. Serve immediately with extra sriracha or soy sauce on the side.

# Notes:

01 - You can substitute the shrimp with crab, salmon, or tofu for different variations.
02 - For a more authentic sushi rice flavor, use short-grain Japanese rice.
03 - These stacks are best assembled just before serving to maintain their freshness and structure.
04 - Furikake is a Japanese seasoning blend typically containing seaweed, sesame seeds, and dried fish. It adds a wonderful umami flavor to the dish.

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