Sushi Stack

01Method

1. 1

   Prepare the rice according to package directions, then fold in the vinegar while still warm and set aside to cool completely.

2. 2

   Bring water to a rolling boil, add the shrimp, and cook just until they turn pink, approximately 3 minutes.

3. 3

   Drain the shrimp under cold water until chilled. Remove the pit and skin from the avocado, then cut into small cubes. Cut the seaweed into thin strips.

4. 4

   Combine the mayonnaise with the soy sauce and sriracha to create a flavored spread.

5. 5

   Press the cooled rice firmly into round molds, arrange the avocado and shrimp on top, unmold carefully, sprinkle with both types of sesame, top with seaweed strips, and drizzle with the spiced mayonnaise mixture.