Description
Mini sushi bake cups made with seasoned rice and spicy shrimp, baked in crispy nori shells and topped with creamy mayo, sesame, scallions, and avocado for a handheld sushi snack.
Ingredients
Cooking spray
3 sheets nori, quartered
1½ cups warm cooked sushi rice
1 teaspoon seasoned rice vinegar
⅓ cup Japanese mayonnaise
1 tablespoon Sriracha
1 tablespoon seasoned rice vinegar (second portion)
1 tablespoon soy sauce
1 pound uncooked medium shrimp, peeled and deveined
⅓ cup seasoned panko breadcrumbs
1 tablespoon canola oil
½ tablespoon white sesame seeds, toasted
½ tablespoon black sesame seeds
2 tablespoons thinly sliced scallions
½ avocado, finely chopped
Instructions
- Preheat oven to 400 °F (200 °C). Spray muffin tin with cooking spray.
- Spread warm rice on baking sheet to cool slightly. Toss with 1 tsp vinegar.
- Whisk mayo, Sriracha, and 1 tbsp vinegar. Reserve ¼ cup for topping. Add soy sauce to remainder and mix with shrimp.
- Line muffin cups with nori squares. Press ~2½ tbsp rice into each with damp hands. Top with ~3 shrimp per cup.
- Mix panko with oil. Bake cups 8 minutes, then top with panko. Bake 6–7 more minutes until golden.
- Remove and drizzle with reserved mayo. Sprinkle sesame seeds, scallions, and avocado. Serve warm.
Notes
- Use damp hands to prevent rice sticking.
- Replace shrimp with tofu or imitation crab for variety.
- Add cheese under panko for richness.
- Make ahead and bake before serving for best texture.
- Double the batch for parties using multiple tins.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 1g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 65mg
