Crispy Shrimp "Sushi Cups"
Directions
- 1Prepare 2 cups of rice according to package instructions and set aside. Preheat oven to 400F.
- 2Pat dry the shrimp and cut into small pieces. Add a pinch of salt.
- 3In a separate bowl, add the softened cream cheese, kewpie mayo, sriracha and soy sauce/coconut aminos. Mix well. If the cream cheese makes it hard to mix, just microwave for 20 seconds.
- 4Pour the sauce onto the shrimp and toss to coat well.
- 5Cut the nori sheets into even sized squares.
- 6Add 1-2 tbsp cooked rice to each square, pressing down with your fingers or the spoon. Press each nori square into a muffin tin.
- 7Scoop 1-2 tbsp of the shrimp mixture into each muffin cup.
- 8Bake for 15 minutes, then broil for 2 minutes at the end to get the top crispy.
- 9Remove from oven, top with extra spicy mayo and chives for garnish.
- 10Serve immediately.
Ingredients
- 1.5 cups cooked rice
- 3 sheets nori
- 1 lb peeled and deveined shrimp
- 1 pinch salt
- 0.5 cup softened cream cheese
- 3 tbsp kewpie mayo
- 1 tsp sriracha
- 2 tbsp soy sauce or coconut aminos
- 1 serving chives
Equipment
muffin tinspoonbowlwhisk
Related recipes
Sushi Tuna Bowl
Japanese · Lunch
Miffy Bunny Bento Box
Japanese · Lunch
Miso Mason Jar Noodles
Japanese · Lunch
Plant-Based Spam Musubi
Japanese · Lunch
Vegan Bento Box
Japanese · Lunch
WWII Japanese soldier ration meal
Japanese · Lunch
Udon Fatti in Casa
Japanese · Lunch
Ice Cube Tray Sushi
Japanese · Lunch
Rice and Beef in the Rice Cooker
Japanese · Lunch
Crispy Chicken, Avocado & Cream Cheese Sushi
Japanese · Lunch
Copycat Sweetgreen Salmon Bowls
Japanese · Lunch20m
Onigiri comme dans Demon Slayer
Japanese · Lunch