Ingredients:

  • 1 cup Short-Grain Sushi Rice
  • 1 cup + 2 tbsp Water
  • 3 tbsp Seasoned Rice Vinegar
  • 1 tsp Granulated Sugar
  • 1/2 tsp Fine Sea Salt
  • 8 oz Cooked & Peeled Shrimp (roughly chopped)
  • 4 sticks Imitation Crab (flaked fine)
  • 3 tbsp Japanese Mayonnaise
  • 5 - 2 tsp Sriracha Sauce
  • 1 tsp Soy Sauce (or Tamari)
  • 1/2 tsp Fresh Lime Juice
  • 1 large Ripe Avocado (diced or thinly sliced)
  • 1/2 medium English Cucumber (deseeded and finely diced)
  • 1 tsp Toasted Sesame Seeds
  • 1 stalk Spring Onion (thinly sliced)
  • 1/2 tsp Sesame Oil (Optional drizzle)

Instructions:

  1. Rinse the Rice: Place the rice in a fine-mesh sieve and rinse under cold running water until the water runs completely clear. This is crucial for achieving the perfect sticky texture.
  2. Cook the Rice: Combine the rinsed rice and water in a saucepan. Bring to a boil, reduce heat immediately to low, cover tightly, and simmer for 12–14 minutes until all the water is absorbed. Remove the pan from heat and let it rest (covered) for 10 minutes (do not peek).
  3. Seasoning: While the rice rests, combine the rice vinegar, sugar, and salt in a small bowl; stir until dissolved. Transfer the hot rice to a non-metallic bowl, pour the seasoning mixture over, and gently fold it in. Allow the rice to cool to room temperature.
  4. Prep the Protein Mix: In a medium bowl, combine the chopped shrimp, flaked imitation crab, Japanese mayonnaise, sriracha, soy sauce, and lime juice. Stir gently until well combined and the mixture is firm enough to hold its shape.
  5. Prep the Vegetables: Finely dice the cucumber. Peel and dice the avocado, then toss gently with a tiny pinch of salt and a squeeze of lime juice to prevent browning.
  6. Chill: Cover both the shrimp mixture and the cooling rice, and place them in the refrigerator for at least 30 minutes. This chilling step is essential for easy and stable stacking.
  7. Assembly Set Up: Place a 4-inch ring mould directly onto the serving plate. Keep a small bowl of cold water handy for wetting your fingers (this prevents the rice from sticking).
  8. Layer 1 (Rice Base): Wet your fingers. Scoop about 1/4 of the chilled rice into the bottom of the mould. Use the back of a spoon to press the rice firmly but gently to create a level, stable base.
  9. Layer 2 (Crunch): Carefully layer 1/4 of the diced cucumber over the rice, spreading evenly. Do not press too hard.
  10. Layer 3 (The Fire): Scoop 1/4 of the spicy shrimp mixture into the mould. Press this layer slightly more firmly than the rice base.
  11. Layer 4 (The Creamy Top): Top the stack with 1/4 of the diced avocado. Apply just enough gentle pressure to level it out.
  12. Release and Garnish: Slowly and carefully lift the ring mould straight up and off the tower. Repeat the layering process for the remaining three stacks. Drizzle optional sesame oil around the plate edge, and sprinkle the tops generously with toasted sesame seeds and thinly sliced spring onion. Serve immediately.