TikTok Shrimp Sushi Bake Cups

Find the recipe for the baked sushi cups seen on TikTok. These shrimp sushi cups are made with nori, rice, shrimp, Kewpie mayo, and sriracha in a muffin tin.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 288 Calories

Ingredients

• 1 tablespoon soy sauce
• 1 tablespoon canola oil
• cooking spray
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 tablespoon seasoned rice vinegar
• 1 tablespoon Sriracha chile sauce
• 2 tablespoons thinly sliced scallions
• 1 teaspoon seasoned rice vinegar
• 3 sheets nori (dry seaweed), quartered
• 1.5 cups warm cooked sushi rice
• 0.333 cup Japanese mayonnaise (such as Kewpie®)
• 0.333 cup seasoned panko bread crumbs
• 0.5 tablespoon white sesame seeds, toasted
• 0.5 tablespoon black sesame seeds
• 0.5 avocado, finely chopped

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Lightly spray a muffin tin with cooking spray.

Step 2

Spread rice in an even layer on a rimmed baking sheet to cool slightly, and sprinkle with 1 teaspoon of the rice vinegar.

Step 3

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.

Step 4

Stir soy sauce into remaining mayonnaise mixture in medium bowl; stir in shrimp until coated.

Step 5

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.

Step 6

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.

Step 7

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.