Description
Delightful sushi cups filled with creamy sriracha shrimp, fresh avocado, and cucumber, all nestled in crispy nori, making for an elegant appetizer or snack.
Ingredients
- 1 cup sushi rice
- 1 1/4 cups water
- 1 lb shrimp, peeled and deveined
- 2 tbsp mayonnaise
- 1 tbsp sriracha sauce
- 1 tsp soy sauce
- 1 avocado, diced
- 1 cucumber, diced
- Nori sheets, cut into circle shapes
- Sesame seeds, for garnish
- Green onions, chopped, for garnish
- 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 and bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes.
- In a bowl, 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.
- In a muffin tin, place nori sheets into each cup, forming a little bowl.
- 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 optimal results, use high-quality sushi rice and fresh ingredients. Adjust sriracha to taste for preferred heat levels.
