wasabi shrimp sushi cups

Prawn

Wasabi Shrimp Sushi Cups

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.

Ingredients

1 tablespoon wasabi paste
1 teaspoon soy sauce
2 tablespoons mayonnaise
1 cup sushi rice, prepared according to package directions
1/2 cup matchstick-cut carrots
1/2 cup matchstick-cut cucumbers
1/2 cup frozen shelled edamame, thawed
4 cooked shrimp, sliced in half lengthwise
2 tablespoons ginger to taste (optional)
1/2 teaspoon black sesame seeds (optional)

Directions

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.