Layered Spicy Shrimp Sushi Stack with Avocado and Sriracha Mayo Drizzle | Flirt Recipes

Ingredients

• For the Perfect Sushi Rice:
• 2 cups short-grain sushi rice
• 2 1/2 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• For the Spicy Shrimp:
• 1 pound large shrimp, peeled and deveined
• 1 cup tempura batter mix
• 1 cup ice-cold water
• 2 tablespoons sriracha sauce
• For the Spicy Mayo Base:
• 1/2 cup Japanese mayonnaise
• 3 tablespoons sriracha sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• For the Fresh Layers:
• 2 ripe avocados, sliced thin
• 1 English cucumber, julienned
• 4 sheets nori, cut into strips
• 2 tablespoons pickled ginger
• For the Flavor Enhancers:
• 2 tablespoons black sesame seeds
• 2 tablespoons white sesame seeds
• 1 tablespoon togarashi spice
• 2 green onions, finely sliced
• For the Garnish Elements:
• 1/4 cup tobiko (flying fish roe)
• 1 sheet nori for garnish
• 1 tablespoon wasabi paste
• Soy sauce for serving
• For the Crispy Additions:
• 1/2 cup panko breadcrumbs
• 2 tablespoons tempura flakes
• 1 tablespoon black sesame oil
• For the Assembly Tools:
• 4 ring molds or ramekins
• Plastic wrap
• Small offset spatula
• For the Sauce Drizzle:
• 2 tablespoons eel sauce
• 1 tablespoon honey
• 1 teaspoon rice wine vinegar
• For the Final Touches:
• Microgreens for garnish
• Lemon wedges
• Pickled jalapeños
• For Special Equipment:
• Deep fryer or heavy pot
• Thermometer
• Fine mesh strainer
• Squeeze bottles for sauce