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.
- 7Press each nori square into a muffin tin.
- 8Scoop 1-2 tbsp of the shrimp mixture into each muffin cup.
- 9Bake for 15 minutes, then broil for 2 minutes at the end to get the top crispy.
- 10Remove from oven, top with extra spicy mayo and chives for garnish.
- 11These are best served 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 handful chives
Equipment
muffin tin
Related recipes
Queso para gratinar
Japanese · Appetizer
Perfect Ramen Eggs (Ajitsuke Tamago)
Japanese · Appetizer
Creamy Jalapeño-Basil Edamame Spread
Japanese · Appetizer
Sushi Rice Muffin Cups
Japanese · Appetizer
Veggie Cheddar
Japanese · Appetizer
Corn Kakiage
Japanese · Appetizer
Matcha Onigiri
Japanese · Appetizer
Japanese Mom's Crispy Karaage
Japanese · Appetizer2h 3m
Sushi Bake
Japanese · Appetizer30m
3 Patés caseros para impresionar
Japanese · Appetizer
Homemade "Black Caviar" (Vegan Style)
Japanese · Appetizer
Beef enoki roll
Japanese · Appetizer