I had so much fun making these spicy shrimp stacks for dinner. They are beautiful and super flavorful and I will definitely make these again. 
This dish starts with a layer of sushi rice (which is just rice with a little salt, mirin and vinegar sprinkled on) which is topped with guacamole, a spicy shrimp mix (think your favorite shrimp sushi roll), and a tasty mango cucumber salsa. I topped with black sesame seeds and shredded nori for garnish. 
I used ring molds like these as well as acetate I had from making these little cakes on NYE to facilitate making the stack nice and uniform. You could also just serve all of this as a rice bowl and it would be just as tasty, but it was fun to make the fancier presentation. 
The sauce for the shrimp is a spicy/sweet mayo made with mayonnaise, sriracha and Thai sweet chili sauce (which you can get at any grocery store).  You can use your favorite guacamole recipe here or you could also just use diced avocado seasoned with salt if you prefer.  These were so much fun. I hope you try them. 
Spicy Shrimp Stacks
Ingredients
For the rice:
- 1 cup dry Asian rice cooked
- 1/2 tsp salt
- 2 tsp mirin
- 2 tsp rice vinegar
For the sauce:
- 1/2 cup mayo
- 1 tbsp Thai sweet chili sauce
- 1 tsp sriracha more to taste
- pinch of salt
For the shrimp:
- 1/2 lb frozen shrimp defrosted
- garlic salt
For the guacamole:
- 1 avocado
- salt to taste
- lime juice to taste
- dash of tobasco
- 1/2 tsp garlic powder
For the salsa:
- 1 ripe mango diced
- 1/2 red onion diced finely
- 2 persian mini cucumbers diced
- 1/4 cup cilantro minced
- 1 tbsp lime juice
- 1/4 tsp salt
- 1 tbsp olive oil
To finish:
- 1 tbsp black or regular sesame seeds
- Nori cut into strips
Instructions
For the rice:
- Cook the rice and cool for 30 minutes. Sprinkle with salt, mirin and vinegar and mix well. Prepare the ring molds by lining with acetate so you have a tube to assemble the stack in. Divide the rice between the 3 rings and press down flat.
For the shrimp and sauce:
- Mix the sauce ingredients in a bowl. Pan fry the shrimp in a hot pan with a little oil and garlic salt until seared and cooked through. Roughly chop the shrimp and mix with the sauce.
For the guac:
- Mash the avocado with the other ingredients and taste. Season as needed. Spread a layer of guac on top the sushi rice in the molds.
For the salsa:
- Combine the ingredients in a bowl and taste and season as needed.
To finish:
- Top the rice and guac with a layer of spicy shrimp and press down Then top with the salsa and press again. Unmold the stacks on plates and top with sesame seeds and nori for garnish.
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