Spicy Shrimp Sushi Cakes

INSTRUCTIONS

1. Place the stainless steel inner pot inside the Instant Pot®. Add the rice. Press Rice and set time to 8 Minutes.
2. Once done, add the vinegar and sugar mixture. Pour into a square or rectangular pan lined with plastic wrap or parchment paper, press well, and freeze for 1 hour.
3. Unmold and cut into rectangles. Brush with the oil and soy sauce mixture.
4. On the Instant Vortex control panel, press Air Fry, then set time to 8 Minutes and temperature to 395˚F (200˚C). Press Start.
5. Put back in for 5 Minutes at 400˚F (205˚C) to finish browning. Let cool before moving.
6. Finely chop the shrimp, place in a bowl, add the ingredients for the spicy sauce, and mix well.
7. Assemble the sushi cakes by placing a slice of avocado, then the shrimp, chives, and serrano pepper. Garnish with toasted sesame seeds.