Using organic stevia as a sweetener, sparkling water, ice, and strawberries and watermelon combine to make a cool drink. A refreshing beverage for a hot summer day.
| Prep Time: | 30 mins |
| Bake Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 12 cups |
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
Instructions
- 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.
- I used 8-inch square nori sheets for this recipe.
Reviews
What a great idea! I made these for my daughter who loves sushi and they were a great success.
The recipe turned out great! The nori didn’t hold up as well when taking out of the cupcake mold but the ones made with the won ton wrappers did. Maybe double up on the nori sheets next time. Great idea! Thanks!!