Ingredients
-
cooking spray
-
3 sheets nori (dry seaweed), quartered
-
1 ½ cups warm cooked sushi rice
-
1 teaspoon seasoned rice vinegar
-
⅓ cup Japanese mayonnaise (such as Kewpie®)
-
1 tablespoon Sriracha chile sauce
-
1 tablespoon seasoned rice vinegar
-
1 tablespoon soy sauce
-
1 pound uncooked medium shrimp, peeled and deveined
-
⅓ cup seasoned panko bread crumbs
-
1 tablespoon canola oil
-
½ tablespoon white sesame seeds, toasted
-
½ tablespoon black sesame seeds
-
2 tablespoons thinly sliced scallions
-
½ avocado, finely chopped
Directions
-
Preheat the oven to 400 degrees F (200 degrees C). Lightly spray a muffin tin with cooking spray.
-
Spread rice in an even layer on a rimmed baking sheet to cool slightly, and sprinkle with 1 teaspoon of the rice vinegar.
-
Stir together mayonnaise, Sriracha, and remaining 1 tablespoon rice vinegar in a medium bowl, until combined. Transfer 1/4 cup of the mayonnaise mixture to a separate small bowl; reserve for later.
-
Stir soy sauce into remaining mayonnaise mixture in medium bowl; stir in shrimp until coated.
-
Place a nori square into each prepared muffin cup. With damp hands, toss rice on rimmed baking sheet to separate grains. Top each nori square with about 2 1/2 tablespoons of rice, and press into bottom of muffin cup. Top each with about 3 shrimp; discard any remaining mayonnaise mixture from bowl of shrimp.
-
Stir together panko and canola oil in a small bowl. Bake shrimp cups in preheated oven 8 minutes; remove from oven, and sprinkle with a large pinch of panko mixture. Return to oven, and bake until shrimp are cooked through and panko is golden, 6 to 7 minutes longer.
-
Carefully remove cups from muffin tin and place on a platter. Drizzle with reserved mayonnaise mixture, sprinkle with white and black sesame seeds and scallions; top with avocado. Serve hot.
Cook’s Note
I used 8-inch square nori sheets for this recipe.
Nutrition Facts (per serving)
| 288 | Calories |
| 17g | Fat |
| 18g | Carbs |
| 18g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 288 | |
| % Daily Value * | |
| Total Fat 17g | 22% |
| Saturated Fat 2g | 12% |
| Cholesterol 120mg | 40% |
| Sodium 538mg | 23% |
| Total Carbohydrate 18g | 6% |
| Dietary Fiber 2g | 7% |
| Protein 18g | 36% |
| Potassium 251mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
