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.
Preparation Details
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 8
Ingredients
- 1 tablespoon wasabi paste
- 1 teaspoon soy sauce
- 2 tablespoons mayonnaise
Steps
- 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.
- 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.
- To serve, fill rice cups with matchstick carrots, matchstick cucumbers, and edamame. Place one shrimp half on top of each filled cup.
- 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.
