- 1 cup Uncooked Sushi Rice, rinsed
- 2 cups Water
- 2 tbsp Unseasoned Rice Vinegar
- ½ - 1 tbsp Sugar
- ½ - 1 tsp Salt
- 1 cup Diced Avocado
- 1 cup Diced Cucumber
- ½ Lime, juiced
- ½ lb Cooked Shrimp, diced
- 2-3 tbsp Sir Kensington's Gochujang Everything Sauce
- Garnish: Sesame Seeds
Method of Preparation
Rinse rice. Add water and rice to a stock pot. Bring to a boil, cover and reduce heat to a simmer.
Cook until tender and water has been absorbed.
Remove from heat and mix in rice vinegar, salt and sugar.
Set aside to cool.
Mix avocado, cucumber and lime juice together.
Mix the shrimp and Sir Kensington's sauce together.
Grease the inside of a 1 cup measuring cup.
Place shrimp in the bottom of the cup.
Follow with a layer of the avocado/cucumber mix.
Lastly, add the white rice (about ½" thick layer). Using a spatula, press down on the rice.
Flip the measuring cup over, tapping the bottom. Slowly lift away from the stack.
Garnish with sesame seeds.