TikTok Shrimp Sushi Bake Cups || Gracefult Kitchen

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TikTok Shrimp Sushi Bake Cups

Seafood

We swapped in shrimp for salmon in this take on the viral TikTok sushi bake trend. These are great appetizers to serve at a cocktail party, as well as a meal with a light cucumber salad on the side. If you aren't a fan of nori, try these using wonton wrappers instead.

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

Description

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.