Baked Sushi Cups with Spicy Shrimp
Baked sushi cups filled with short-grain rice and a spicy mayo-Sriracha shrimp mixture, garnished with sesame and scallions.
Ingredients
| 3 | nori sheets | |
| 453 g | shrimp, peeled and deveined | |
| 2 pinch | salt | |
| 3 tbsp | 45 ml | avocado oil mayonnaise or regular mayonnaise |
| 1.5 tsp | 7.5 ml | Sriracha sauce |
| 1 tsp | 5 ml | sesame oil |
| 300 g | cooked short grain rice (such as Japanese or Korean rice) | |
| optional | toasted white sesame (topping, optional) | |
| optional | thinly sliced scallions (topping, optional) | |
| optional | ground black pepper (topping, optional) |
Instructions
- Cut the nori into quarter squares so it makes 12 pieces. Lightly grease the muffin pan and set aside. Preheat the oven to 425°F / 218°C.
- Pat dry the shrimp well with paper towels. Chop on a cutting board, then transfer to a bowl. Season it with salt, mayonnaise, Sriracha, and sesame oil. Toss well.
- Add 1 heaping tablespoon of rice on each nori sheet, pressing down with the back of a spoon. Press each of them into the muffin pan.
- Scoop 1 heaping tablespoon of the shrimp mix into each muffin cup.
- Bake for 15 minutes or until the top browns slightly.
- Garnish with white sesame, scallion, and ground pepper.