Spicy Shrimp Sushi Stacks

Follow me on lovers recipes
For the sushi rice:
    • 1 cup uncooked short grained rice, well rinsed
    • 2 cups water
    • 2 tablespoon rice vinegar
    • 1 tablespoon sugar
    • 1 teaspoon salt
For the avocado and cucumber layer:
    • 1 cup avocado, mashed
    • 1 cup cucumber, diced
    • 1 tablespoon lime juice
    • salt to taste
For the spicy shrimp:
    • 1/2 pound cooked shrimp, diced
    • 3 tablespoons mayonnaise
    • 1 tablespoon sriracha
For the stacks:
  • 4 teaspoons furikake
For the sushi rice:
    1. Bring the rice and water to a boil, reduce the heat and simmer, covered, until the rice is tender and the water has been absorbed, about 20 minutes, before letting it cool for a bit.
    2. Gently fold the mixture of the rice vinegar, sugar and salt into the rice.
For the avocado and cucumber layer:
    1. Mix everything.
For the spicy shrimp:
    1. Mix everything.
For the stacks:
  1. Place the rice into the stack guides, pat down lightly, top with the avocado and cucumber mixture, followed by the shrimp mixure
  2. Option: Change the cooked shrimp with your favourite sushi meat like raw tuna, salmon, etc.
    Option: Add a layer of diced mango!
    Tip: Use an empty can of soup with both ends removed to stack the layers.
    Tip: Use a greased 1 cup measuring cup to stack the layers in and then flip it onto the plate.
    Note: Furikake is a Japanese style rice seasoning that typically contains toasted sesame seeds, salt and shredded toasted nori.
    Nutrition Facts: Calories 397, Fat 15g (Saturated 2g, Trans 0), Cholesterol 123mg, Sodium 735mg, Carbs 47g (Fiber 2g, Sugars 3g), Protein 17g