Grilled Shrimp Sushi Tower Recipe

Sticky Rice

1. Combine sushi rice and water in small pot. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes. Remove from heat, stir in rice wine vinegar, sugar, and salt.
2. In a parchment-lined 9×9” pan, spread rice into an even layer. Cover and freeze for 30 minutes, or until cold throughout and firm enough to be easily sliced while maintaining its shape. If you’re not in a hurry, refrigerate overnight instead.

Sushi Tower

1. Preheat griddle to medium-high heat.
2. In a medium bowl, add shrimp, 1 Tbsp canola oil, garlic powder, onion powder, chili powder, ginger powder, salt, and pepper. Toss until well-combined. Set aside.
3. Using a 3” ring mold, cut out 4 cakes out of sticky rice. Immediately grease 4 spots on griddle with canola oil, then sear rice cakes for 1.5 – 2 minutes per side, or until golden brown. Remove from heat and set aside. (Scrape grill if necessary).
4. Sauté shrimp for 2 minutes on each side, or until browned on outside and cooked through. Remove and set aside.
5. To build a single sushi tower: place 1 rice cake on a plate. Creating individual layers, top with pineapple, then avocado, then shrimp, then seaweed salad. Garnish with sweet chili sauce, eel sauce, then sesame seeds. Repeat with remaining ingredients. Enjoy!