Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 cup sushi rice
- 1 ¼ cups water
- ¼ cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon sea salt
- 1 ripe avocado, sliced
- 1 cucumber, thinly sliced
- 4 sheets nori, cut into quarters
- Soy sauce, for dipping
- Sriracha, for drizzling
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
- Preheat your oven to 400°F.
- In a mixing bowl, combine the shrimp with olive oil, garlic powder, smoked paprika, and cayenne pepper.
- Spread the seasoned shrimp on a baking sheet and roast in the oven for about 8-10 minutes, or until they turn pink and are cooked through.
- Once done, take them out and set aside to cool.
- While the shrimp are baking, rinse the sushi rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice with water and bring to a boil.
- Once boiling, reduce the heat to low, cover, and let it simmer for 18-20 minutes until the rice is tender and the water has been absorbed.
- After cooking, remove from heat and let it sit covered for an additional 10 minutes.
- In a separate small bowl, whisk together the rice vinegar, sugar, and sea salt until the sugar is fully dissolved.
- Gently fold this mixture into the cooked sushi rice, ensuring it is evenly distributed. Allow the rice to cool down slightly.
- To create the sushi towers, use a round mold or a small bowl. Start by placing a layer of sushi rice at the bottom, pressing it down lightly.
- Add a layer of sliced avocado, followed by a layer of the roasted shrimp, and then top with cucumber slices.
- Repeat these layers until the mold is filled, finishing with a final layer of sushi rice.
- Carefully lift the mold to reveal your sushi tower. Repeat the process with the remaining ingredients to create additional towers.
- Before serving, drizzle the towers with Sriracha and sprinkle sesame seeds and chopped green onions on top. Serve with soy sauce on the side for dipping.
Notes
- Adjust the amount of cayenne pepper based on your spice preference.
- Make sure to let the sushi rice cool slightly before assembling the towers.
- These stacks can be customized with other vegetables or proteins as desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese
- Diet: Gluten Free
Nutrition
- Serving Size: 1 stack
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg