Description
These sushi cups combine sushi rice with a creamy spicy shrimp filling, topped with fresh avocado and cucumber for a delightful and fun dining experience.
Ingredients
- Sushi rice – 1 cup
- Water – 1 1/4 cups
- Shrimp – 1 lb, peeled and deveined
- Mayonnaise – 2 tbsp
- Sriracha sauce – 1 tbsp
- Soy sauce – 1 tsp
- Avocado – 1, diced
- Cucumber – 1, diced
- Nori sheets – cut into circle shapes
- Sesame seeds – for garnish
- Green onions – chopped
- Salt – to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Mix the peeled shrimp with mayonnaise, sriracha, soy sauce, and a pinch of salt.
- Cook shrimp in a skillet over medium heat until pink and cooked through, about 3-4 minutes. Allow to cool.
- Place nori sheets into a muffin tin, forming little bowls.
- Fill each nori cup with cooked sushi rice, pressing down gently.
- Top with the creamy shrimp mix, diced avocado, and cucumber.
- Bake for about 10-12 minutes or until the edges of the nori are crispy.
- Garnish with sesame seeds and chopped green onions before serving.
Notes
For added flavor, consider marinating the shrimp before cooking. Serve with dipping sauces like soy sauce or extra sriracha.