Imagine a bite-sized explosion of flavor, where the delicate sweetness of shrimp meets the tangy thrill of sushi rice, all wrapped up in a crisp nori shell. A creative twist on traditional sushi, this recipe is a great way to elevate your appetizer game. Let’s jump in!
Ingredients:
- 1 cup sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 12 large shrimp, cooked and peeled
- 3 nori sheets, cut into 4-inch squares
- 1/2 cucumber, thinly sliced
- 1 avocado, thinly sliced
- Soy sauce, wasabi, and pickled ginger for serving
Instructions:
- Cook the sushi rice according to the package instructions.
- Mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold into the rice, then let it cool to room temperature.
- Preheat your oven to 250°F.
- Mold the nori squares into the cups of a mini muffin tin. Bake for about 5 minutes or until crisp. Let them cool in the tin.
- Spoon sushi rice into each nori cup, pressing gently to compact.
- Place a cooked shrimp on top of the rice in each cup. Add cucumber and avocado.
- Drizzle a small amount of soy sauce over each cup.
- Serve with soy sauce, wasabi, and pickled ginger on the side.
