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| source:closetcooking |
ìngredìents
For the sushì rìce:
- 1 cup uncooked short graìned rìce, well rìnsed
- 2 cups water
- 2 tablespoon rìce vìnegar
- 1 tablespoon sugar
- 1 teaspoon salt
For the avocado and cucumber layer:
- 1 cup avocado, mashed
- 1 cup cucumber, dìced
- 1 tablespoon lìme juìce
- salt to taste
For the spìcy shrìmp:
- 1/2 pound cooked shrìmp, dìced
- 3 tablespoons mayonnaìse
- 1 tablespoon srìracha
For the stacks:
- 4 teaspoons furìkake
dìrectìons
For the sushì rìce:
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.
Gently fold the mixture of the rice vinegar, sugar and salt into the rice.
For the avocado and cucumber layer:
Mix everything.
For the spicy shrimp:
Mix everything.
For the stacks:
Place the rice into the stack guides, pat down lightly, top with the avocado and cucumber mixture, followed by the shrimp mixure
2. More Steps,,,https://www.closetcooking.com
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