Sushi Cups | Video
Delicious, bite-sized sushi cups loaded with your favorite sushi filling
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Servings sushi cups
Ingredients
- Cooking spray
- 500 g shrimp prawn, peeled and deveined
- 1 teaspoon sesame oil
- 2 teaspoons Chinese five spice
- 2 teaspoons soy sauce
- 1 teaspoon oyster sauce
- ½ teaspoon rice vinegar
- 3 sheets nori dry seaweed quartered
- 2 cups cooked sushi rice
- 1 small cucumber chopped
- 3 tablespoons kewpie mayonnaise
- 2 teaspoons white sesame seeds
- 2 tablespoons thinly sliced spring onions scallions
Instructions
- Preheat oven to 180 C / 350 F.
- Lightly spray a muffin tin with cooking spray. Set aside.
- Place shrimp (prawns) in a bowl. Add sesame oil, Chinese five spice, soy sauce, oyster sauce and rice vinegar. Toss to coat. Set aside.
- Top each nori sheet with 1 tablespoon of rice, and press into the muffin tin.
- Top each with 1 shrimp.
- Transfer to oven, and bake for about 20 minutes or until shrimp (prawns) is cooked through.
- Carefully remove the baked cups from muffin tin and place in a serving platter.
- Divide chopped cucumbers among the cups.
- Sprinkle with sesame seeds and spring onions (scallions).
- Drizzle with kewpie mayo. Serve hot.
Video
Notes
- Substitute prawns with salmon if you like
- I used 8-inch square nori sheets
- Customize your toppings with avocados, black sesame seeds etc
- Make it spicy with a sprinkle of dried red chili flakes
Nutrition
Serving: 1g | Calories: 245kcal | Carbohydrates: 19g | Protein: 21g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Cholesterol: 179mg | Sodium: 1057mg | Fiber: 1g | Sugar: 2g