A simple yet elegant sushi-inspired dish featuring layers of seasoned rice, spicy shrimp, and fresh vegetables—perfect for a fancy dinner at home.

Scale

2 cups sushi rice (400 g)

2 ½ cups water (600 ml)

¼ cup rice vinegar (60 ml)

2 tablespoons sugar (25 g)

1 teaspoon salt (5 g)

1 lb shrimp, peeled and deveined (450 g)

1 tablespoon olive oil (15 ml)

1 teaspoon paprika (2 g)

½ teaspoon chili flakes (1 g)

½ teaspoon garlic powder (1 g)

Salt and pepper to taste

¼ cup mayonnaise (60 ml)

1 tablespoon sriracha (15 ml)

1 teaspoon lemon juice (5 ml)

1 avocado, diced

1 cucumber, finely chopped

2 sheets nori, cut

1 tablespoon sesame seeds (9 g)

Soy sauce for serving

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Rinse rice and cook with water. Let sit, then mix with vinegar, sugar, and salt.

Cook shrimp in olive oil with spices until done, then chop.

Mix mayonnaise, sriracha, and lemon juice for sauce.

Layer rice, avocado, cucumber, shrimp, and sauce using a mold.

Press gently, remove mold, and garnish with sesame seeds and nori.

Use fresh ingredients for best flavor

Adjust spice level to preference

Assemble just before serving for optimal texture

Can substitute shrimp with other seafood or vegetables