Coldwater Pink Shrimp Sushi Stacks

Ingredients

½ lb Coldwater pink shrimp
1 cup short grain rice
1 Tbsp rice vinegar
1 Tbsp granulated sugar
1 tsp salt
½ cup mayonnaise
2 Tbsp sriracha hot sauce
1 lime, juiced
2 avocados, diced
½ English cucumber, diced

Directions

1. If frozen, thaw the shrimp overnight, or thaw quickly under cold running water for 2–3 minutes. Pat the shrimp dry.
2. Rinse the rice with cold water until the water runs clear, then drain it (optional).
3. Bring water to a boil, add the rice, cover, and simmer on low for about 20 minutes until the water is absorbed. Stir in the sugar, salt, and rice vinegar, then let it cool.
4. Mix the mayonnaise, sriracha, and lime juice in a bowl, then refrigerate.
5. Combine the diced avocado and cucumber in a bowl.
6. Pat the shrimp dry.
7. Lightly oil a sushi mold and place it on a plate. Add a layer of rice, then avocado and cucumber, then shrimp, pressing each layer gently. Remove the mold and drizzle with the sriracha mayo.