Ingredients

• cooking spray
• 3 sheetss nori , dry seaweed
• 1.5 cups warm cooked sushi rice
• 1 teaspoon seasoned rice vinegar
• 0.33 cups 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
• 0.33 cups seasoned panko bread crumbs
• 1 tablespoon canola oil
• 0.5 tablespoons white sesame seeds , toasted
• 0.5 tablespoons black sesame seeds
• 2 tablespoons thinly sliced scallions
• ½ avocado , finely chopped

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly spray a muffin tin with cooking spray.
2. 2 Spread rice in an even layer on a rimmed baking sheet to cool slightly, and sprinkle with 1 teaspoon of the rice vinegar.
3. 3 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.
4. 4 Stir soy sauce into remaining mayonnaise mixture in medium bowl; stir in shrimp until coated.
5. 5 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.
6. 6 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.
7. 7 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.

Nutrition per serving