Wasabi Shrimp Sushi Cups

Servings:

These wasabi shrimp sushi cups are perfect for you if rolling sushi is not in your wheelhouse. Certainly filling a muffin cup is! Prepare sushi rice according to the package instructions, but do not fluff—the success of this dish depends on very sticky rice. Use a silicone muffin pan, if you have one. While the rice cooks, prepare the filling ingredients.

Prep
13 min
Cook
46 min
Servings
Difficulty
Medium

Ingredients

Instructions

  1. 1 For wasabi aioli; combine wasabi paste, soy sauce, and mayonnaise in a small, zippered food storage bag. Gently squeeze the bag to combine ingredients. Taste and add more wasabi paste, if desired. Seal the bag and refrigerate.
  2. 2 Place about 1/8 cup cooked and cooled rice in each of 8 silicone muffin cups. Press rice firmly into the cup, using damp fingertips. Shape some of the rice up the sides of the cup. Refrigerate at least 20 minutes.
  3. 3 To serve, fill rice cups with matchstick carrots, matchstick cucumbers, and edamame. Place one shrimp half on top of each filled cup.
  4. 4 Snip the tip off 1 corner of wasabi aioli bag, and squeeze contents across the top of each filled cup. Sprinkle with black sesame seeds. Serve immediately with pickled ginger.

Nutrition per serving

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