Spicy Shrimp Sushi Cakes


  • 2 cups rice, washed and rinsed
  • 4 (230g) water
  • 2 tbsp rice vinegar + 1 tsp sugar
  • 1 tbsp avocado oil + 1 tbsp sesame oil + 1soy sauce
  • ½ lb ( 250 g) small shrimp, cooked and cleaned
  • Avocado sliced
  • serrano pepper, sliced
  • Toasted black sesame seeds
  • Green onion or chives, finely chopped, green part
  • 2 tbsp mayonnaise
  • 1 tbsp sesame oil
  • sriracha, to taste
  • 1 tsp rice vinegar
  • 1 tbsp soy sauce
  • Place the stainless steel inner pot inside the Instant Pot®. Add the rice. Press Rice and set time to 8 Minutes.
  • 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.
  • Unmold and cut into rectangles. Brush with the oil and soy sauce mixture.
  • On the Instant Vortex control panel, press Air Fry, then set time to 8 Minutes and temperature to 395˚F (200˚C). Press Start.
  • Put back in for 5 Minutes at 400˚F (205˚C) to finish browning. Let cool before moving.
  • Finely chop the shrimp, place in a bowl, add the ingredients for the spicy sauce, and mix well.
  • Assemble the sushi cakes by placing a slice of avocado, then the shrimp, chives, and serrano pepper. Garnish with toasted sesame seeds.
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