Ingredients

• 1 cup short-grain white rice, uncooked

• 1 cup water

• 2 tablespoons natural rice vinegar

• 2 teaspoons granulated sugar

• 1 tablespoon vegetable oil

• 1 pound bay shrimp, thawed if frozen, rinsed and patted dry

• 1/2 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

• 1 large avocado, pitted, peeled, sliced

• 1 cup sliced English cucumber, unpeeled

• 1 sheet nori, thinly sliced

• 1 calcot onions, thinly sliced

• 4 Tbsp mayonnaise

• 2 Tbsp sriracha

• toasted sesame seeds, for garnish

INSTRUCTIONS

1. Pour rice into a small bowl and cover with cold water. Let soak 10 minutes. Pour rice into a fine mesh strainer and rinse until water runs clear. Pour rice and 1 cup water into a small saucepan; bring to a boil. Reduce heat to low and steam 10 minutes, until rice is tender, and water is absorbed.

2. Stir together rice vinegar and sugar in small bowl until sugar is dissolved. Stir vinegar mixture into cooked rice. Cover and let stand 10 minutes.

3. .Mix the siracha and mayonnaise together in a small bowl.

4. Divide rice and shrimp into serving bowls. Top with avocado, cucumber, nori, and scallion. Garnish with sesame seeds and drizzle with Siracha Mayo.