Ingredients:

  • 1 cup (200 g) Short-Grain Sushi Rice, rinsed thoroughly
  • 1 ¼ cups (300 ml) Cold Water
  • 2 Tbsp (30 ml) Rice Vinegar (unseasoned)
  • 1 Tbsp (15 g) Granulated Sugar
  • ½ tsp (3 g) Fine Sea Salt
  • 1 lb (450 g) Cooked Shrimp (small/medium, peeled, deveined, tails removed)
  • ½ cup (120 ml) Mayonnaise (full-fat)
  • 2–3 Tbsp (30–45 ml) Sriracha Sauce (adjust to desired heat)
  • 1 tsp (5 ml) Fresh Lime Juice
  • 2 Green Onions (scallions), thinly sliced
  • Pinch of Salt and Black Pepper
  • 1 large ripe Avocado, diced (approx. 1 ½ cups / 225 g)
  • ½ medium English Cucumber, small diced (approx. 1 cup / 150 g)
  • 2 sheets Toasted Nori Seaweed, finely slivered or crumbled
  • 1 tsp Toasted Sesame Seeds (black and white blend)

Instructions:

  1. Rinse the Rice: Place the rinsed rice and cold water in a heavy-bottomed pot. Bring to a rapid boil, then immediately reduce heat to the lowest setting, cover tightly, and cook for 15 minutes. Do not lift the lid.
  2. Steam: Remove the pot from the heat and let stand, covered, for 10 minutes.
  3. Seasoning: In a small bowl, dissolve the sugar and salt in the rice vinegar (this is your sushi seasoning mixture).
  4. Fold: Transfer the cooked rice to a wide, non-metallic bowl. Pour the seasoning mixture over the rice. Using a folding motion with a rice paddle, gently incorporate the liquid without mashing the grains.
  5. Cool: Cover the rice with a damp cloth and allow it to cool completely to room temperature (about 30 minutes).
  6. Prep Shrimp Salad: Roughly chop the cooked shrimp into ¼-inch pieces. In a medium bowl, combine the chopped shrimp, mayonnaise, Sriracha, lime juice, and sliced green onions. Stir gently and adjust seasoning (salt/pepper/Sriracha).
  7. Prep Vegetables: Dice the avocado and cucumber. Lightly toss the avocado with a squeeze of lime juice to prevent browning.
  8. Moisten the Molds: Lightly dampen the inside of four 3-inch molding rings (or equivalent tool) with water and place them directly onto the serving plates.
  9. Layer 1 (Rice Base): Fill the bottom third of the mold with the cooled, seasoned sushi rice. Press the rice down firmly and evenly using the back of a damp spoon.
  10. Layer 2 (Cucumber): Add a layer of diced cucumber over the rice, gently pressing down.
  11. Layer 3 (Avocado): Add a generous layer of diced avocado over the cucumber. Press very lightly.
  12. Layer 4 (Shrimp): Spoon the spicy shrimp salad mixture on top, filling the mold completely. Press lightly to ensure the stack holds its shape.
  13. Release the Stack: Carefully lift the moulding ring straight up and off the tower.
  14. Garnish: Top each stack with a sprinkle of toasted sesame seeds and slivered nori seaweed. Serve immediately with optional soy sauce and pickled ginger.