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Sticky Teriyaki Shrimp and Avocado Sushi Tower

A stunning, restaurant-quality presentation of sticky sushi rice, creamy avocado, and crispy teriyaki-glazed shrimp layered into a beautiful tower.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 towers
Course: Appetizer, Main Course
Cuisine: Asian Fusion, Japanese Inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Sushi Rice Base
  • 1 cup short-grain sushi rice uncooked
  • 1.25 cups water
  • 2 tbsp rice vinegar
  • 1 tbsp granulated sugar
  • 0.5 tsp salt
Crispy Teriyaki Shrimp
  • 1 lb medium shrimp peeled, deveined, cut into bite-sized pieces
  • 3 tbsp cornstarch
  • 2 tbsp cooking oil
  • 0.5 cup teriyaki sauce thick glaze style
Layers & Garnish
  • 2 large avocados thinly sliced
  • 0.25 cup fresh cilantro chopped
  • 1 tbsp toasted sesame seeds
  • 1 lime sliced into wheels

Equipment

  • 1-cup measuring cup or ring mold
  • Large Skillet
  • Saucepan
  • Mixing bowls

Method
 

  1. Rinse sushi rice until water runs clear. Simmer with 1.25 cups water for 15 mins, let sit covered for 10 mins.
  2. Warm rice vinegar, sugar, and salt until dissolved. Fold into the cooked rice and let cool to room temperature.
  3. Pat shrimp dry and toss in cornstarch until coated.
  4. Heat oil in a skillet over medium-high heat. Fry shrimp for 2-3 minutes per side until crispy. Remove from heat.
  5. Pour teriyaki sauce over the hot shrimp and toss to coat in a sticky glaze.
  6. Lightly oil a 1-cup measuring cup. Layer in sliced avocado, then glazed shrimp, more avocado, and finally the seasoned rice. Press down firmly.
  7. Invert the cup onto a serving plate and carefully lift to release the tower.
  8. Pour extra teriyaki sauce around the base. Garnish the top with cilantro, sesame seeds, and lime wheels. Serve immediately.

Notes

Ensure you press the rice down firmly into your mold so the tower holds its shape when inverted. Use a sharp knife to slice the avocado cleanly.