These Crispy Shrimp Sushi Muffins are out of this world

Ingredients

• 12 oz Shrimp (peeled, deveined, large, cut into bite‑size cubes)
• 2 tbsp Cornstarch (for coating the shrimp)
• 1 tbsp Sesame Oil (toasted sesame oil)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 1 tbsp Honey (light honey)
• 2 stalks Scallions (thinly sliced)
• 1 tsp Mixed Spices (garlic powder, ginger powder, chili flakes (combined))
• 2 cups Sushi Rice (short‑grain Japanese rice, uncooked)
• 2 tbsp Rice Vinegar (for seasoning the rice)
• 1 tbsp Sugar (for rice seasoning)
• 1 tsp Salt (for rice seasoning)
• 4 sheets Nori Sheets (cut into 4‑inch squares)
• 1 whole Avocado (ripe, sliced for topping)
• 3 tbsp Mayonnaise (regular mayo)
• 1 tsp Sriracha (adjust heat to taste)

Instructions

1. Cook Sushi Rice

   Rinse the sushi rice until the water runs clear. Combine with 2 cups water in a rice cooker or saucepan, bring to a boil, then simmer covered for 15‑18 minutes. Transfer to a bowl, gently fold in rice vinegar, sugar, and salt; let cool slightly.

   Time: PT20M

2. Season and Coat Shrimp

   In a zip‑top bag, combine cubed shrimp, cornstarch, sesame oil, soy sauce, honey, sliced scallions, and mixed spices. Seal and toss until every piece is evenly coated.

   Time: PT10M

3. Cut Nori and Line Muffin Tin

   Trim each Nori sheet into 4‑inch squares. Place one square into each cup of the muffin tin, pressing gently to form a small bowl.

   Time: PT5M

4. Press Rice into Muffin Cups

   Spoon a generous layer of seasoned sushi rice onto each Nori‑lined cup. Using a wet spoon or your fingertips, press the rice firmly to create a compact base.

   Time: PT5M

5. Add Shrimp to Muffins

   Place the coated shrimp on top of the rice in each cup, spreading evenly. Aim for a single‑layer covering the surface.

   Time: PT5M

6. Bake Shrimp Rice Muffins

   Preheat the oven to 375°F. Bake the muffin tin for 10 minutes, or until the shrimp turn opaque and the edges turn golden‑crisp.

   Time: PT10M

   Temperature: 375°F

7. Make Spicy Mayo

   In a small bowl, whisk together mayonnaise and sriracha until smooth. Adjust heat by adding more sriracha if desired.

   Time: PT2M

8. Top with Avocado and Spicy Mayo

   Remove the muffins from the tin, place on a serving platter, and top each with a slice of avocado. Drizzle or dollop spicy mayo over the avocado. Serve warm.

   Time: PT5M

Nutrition Facts

Calories

369

Protein

24 g

Carbohydrates

38 g

Fat

14 g

Fiber

2 g