Side Stripe Shrimp Sushi Cups
These fun Side Stripe Sushi Cups will be a hit at your next gathering! Who can say no to Kewpie mayo dressed shrimp placed in mini nori cups! Great for impactful entertaining with major flavor! Serve this summer. Great for groups and fellow seafood lovers.Ingredients
Serves 16 sushi cups
1 cup (250 ml) sushi rice
4-in (10 cm) square piece kombu (optional)
2 tbsp (30 ml) unseasoned rice vinegar
1 tsp (5 ml) granulated sugar
½ tsp (2.5 ml) fine sea salt
½ cup + 2 tbsp (155 ml) Kewpie mayonnaise, divided
1 tbsp (15 ml) sambal oelek
2 tbsp (30 ml) sriracha, divided
1¼ tsp (6 ml) toasted sesame oil, divided
1 tsp (5 ml) liquid clover honey
1 tsp + 1 tbsp (20 ml) freshly squeezed lime juice, divided
1 lb (450 g) frozen side stripe shrimp, thawed, peeled and deveined
1 tbsp (15 ml) low-sodium soy sauce
½ tsp (2.5 ml) red pepper chili flakes
4 sheets nori, each cut into 4 equal squares
1 avocado, peeled, pitted and diced
1 green onion, cut into thin strips and placed in ice-cold water to curl
Instructions
- Start by preparing rice. Rinse rice with cold water in a large fine-mesh sieve until water runs clear, about 1 minute. Drain well and prepare rice according to package directions, adding kombu if desired.
- Just before rice is done, in a small bowl, whisk rice vinegar, sugar and salt until sugar and salt have dissolved.
- Once rice is ready, discard kombu, transfer rice to a large bowl and drizzle with vinegar mixture. Using a rubber spatula, very gently fold rice using a slicing and lifting motion until vinegar mixture is evenly distributed among the rice. Cover mixing bowl with a damp tea towel so that it is touching rice, which will help prevent rice from drying out. Set bowl aside and let rice cool to room temperature. Once cooled, rice can be transferred to an airtight container and refrigerated for up to 3 days.
- Preheat oven to 400 F (200 C).
- In a medium bowl, whisk ½ cup (125 ml) mayonnaise, sambal oelek, 1 tbsp (15 ml) sriracha, ¼ tsp (1 ml) sesame oil, honey and 1 tsp (5 ml) lime juice until thoroughly combined. Set aside.
- In another medium bowl, combine cleaned shrimp with remaining 2 tbsp (30 ml) mayonnaise, 1 tbsp (15 ml) sriracha, 1 tsp (5 ml) sesame oil, 1 tbsp (15 ml) lime juice, soy sauce and chili flakes. Stir together until well combined and shrimp is evenly coated. Set aside for 10 minutes.
- Place 1 to 2 tbsp (15 to 30 ml) prepared sticky rice in centre of each nori square. With a wet spoon, spread rice flat across each nori square. Press each nori square into a cup of a mini muffin tin. Divide marinated shrimp equally over top of each rice cup. Transfer muffin tin to oven and bake until shrimp is cooked through, about 10 minutes. Turn on broiler to high and broil, keeping a close eye on cups, for 2 minutes, until lightly browned.
- Transfer warm cups to a serving platter and top with a drizzle of spicy mayonnaise, some diced avocado and a couple of green onion curls.