Crispy Shrimp Sushi Muffins (gluten free)

Sushi Muffins are a fun and easy way to enjoy the flavors of sushi without the hassle of rolling it yourself or using raw fish at home. This Crispy Shrimp Sushi Muffins recipe is particularly simple, as it can be made in 15 minutes or less with minimal ingredients.

The Crispy Shrimp Sushi Muffins are packed with cucumbers, avocado and gluten free crispy shrimp, making them a healthy and satisfying meal. You can use white rice or sticky rice. I like to use instant microwavable rice to keep this recipe as easy as possible.

This recipe is perfect for a quick weeknight dinner or healthy lunch. It is also gluten-free and dairy free.

why you’ll love this recipe

• The crispy seaweed paper squares can be purchased pre-made or easily made at home by baking seaweed sheets in the oven for a few minutes.
• The rice can be cooked ahead of time, so all you need to do is assemble the muffins.
• The shrimp can be cooked in a matter of minutes, and there are many gluten-free breading options available.
• The cucumbers and avocado can be chopped and sliced quickly and easily.
• The Korean BBQ sauce and spicy mayo can be purchased pre-made or made at home with simple ingredients.
• There are minimal dishes used in this Crispy Shrimp Sushi Muffin recipe so the clean up is easy.

ingredients & substitutions

Crispy Seaweed Paper Squares

Crispy seaweed paper squares, also known as nori sheets, are a type of dried seaweed that is commonly used in Japanese cuisine. They have a slightly salty and umami flavor, and they add a unique texture to sushi muffins. In this recipe, the crispy seaweed paper squares are used as the base of the muffins, providing a sturdy and flavorful foundation for the other ingredients. If you cannot find crispy seaweed paper squares, you can use regular nori sheets for these Crispy Shrimp Sushi Muffins.

Cooked Rice

Cooked rice is a staple ingredient in sushi, and it provides a filling and satisfying base for the sushi muffins. In this recipe, you can use brown rice, white rice, or sticky rice. Brown rice is the healthiest option, as it is a whole grain that is high in fiber and nutrients. White rice is a more refined grain, but it is still a good source of carbohydrates. Sticky rice is a type of glutinous rice that is commonly used in sushi, and it has a chewy and sticky texture. If you are looking for a low-carb option, you can use cauliflower rice instead of cooked rice. I like to use microwavable instant rice or frozen rice to make these Crispy Shrimp Sushi Muffins as easy as possible.

Crispy Breaded and Fried Shrimp

Crispy breaded and fried shrimp is a delicious and protein-rich addition to sushi muffins. In this recipe, the shrimp is breaded with a gluten-free breading and then air fried until golden brown and crispy. The shrimp adds a savory and slightly sweet flavor to the cups, and it also provides a satisfying crunch. You can also use plain grilled shrimp as well. If you are not a fan of shrimp, you can substitute it with another type of seafood, such as salmon, tuna, or crab. You can also use tofu or tempeh for a vegetarian option for these Crispy Shrimp Sushi Muffins.

My favorite ones to use are the gluten free breaded shrimp from trader joes.

Cucumbers

Cucumbers are a refreshing and hydrating addition to sushi muffins. They have a mild and slightly sweet flavor, and they add a crunchy texture to the muffins. For these Crispy Shrimp Sushi Muffins, the cucumbers are chopped into small pieces so that they are easy to eat. If you do not like cucumbers, you can substitute them with another type of vegetable, such as carrots, bell peppers, or zucchini.

Avocado

Avocado is a creamy and flavorful addition to sushi muffins. It has a slightly nutty and buttery flavor, and it adds a richness to the muffins. In this recipe, the avocado is sliced into thin pieces so that it is easy to eat. If you do not like avocado, you can substitute it with another type of fruit, such as mango, pineapple, or pear in these Crispy Shrimp Sushi Muffins.

taste & texture

These Crispy Shrimp Sushi Muffins are packed with sushi flavors. The crispy seaweed paper squares provide a savory and umami base, while the cooked rice adds a soft and chewy texture. The crispy breaded and fried shrimp brings a savory and slightly sweet flavor, along with a satisfying crunch. Cucumbers contribute a refreshing and crunchy element, while avocado offers a creamy and rich contrast. The Korean BBQ sauce adds a savory and slightly sweet note, while the spicy mayo delivers a creamy and spicy kick.

directions

Step 1

Prepare the crispy seaweed paper squares by adding them to a cupcake tray. If using large seeweed sheets, cut them into squares small enough to fit into each cavity of your cupcake tray.

Step 2

Cook the rice according to package instructions.

Once cooled, add 1 tbsp of spicy mayo and mix together.

Add 3 tbsp of the rice mixture to each cupcake cavity.

Add cupcake tray to oven and bake for 5-8 mintues until rice is crispy and seeweed paper holds its cup shape.

Step 3

Prepare the crispy breaded and fried shrimp: make your own from scratch or buy it frozen. Fully cook. Add 1 or 2 pieces to each cupcake tray.

Step 4

Chop the cucumbers and slice the avocado.

Step 5

Assemble the sushi cups: Top with a piece of crispy breaded and fried shrimp. Add a layer of chopped cucumbers and sliced avocado. Drizzle with gluten-free Korean BBQ sauce and gluten-free spicy mayo.

expert tips & tricks

how to make this lower carb

To make these Crispy Shrimp Sushi Muffins recipe low-carb, you can replace the cooked rice with brown rice, cauliflower rice or a mixture of both. Cauliflower rice is a low-carb and low-calorie alternative to rice that has a similar texture.

how to make this low fat or healthier

To make this recipe low-fat, you can bake or air-fry the shrimp instead of frying it. Baking or air-frying the shrimp will reduce the amount of fat in the dish. You can use grilled shimp. You can also use a low-fat mayonnaise for the spicy mayo.

how to make this vegan

To make these Sushi Muffins vegan, you can replace the shrimp with tofu or tempeh. Tofu and tempeh are both high-protein plant-based alternatives to seafood. You can also use a vegan mayonnaise for the spicy mayo.

how to serve, store and meal prep

Sushi Muffins are best served immediately after assembling. However, you can store them in the fridge for up to a day. To store them, place them in an airtight container and keep them in the refrigerator. When you are ready to eat them, you can reheat them in the microwave for a few seconds or until they are warm.

If you are meal prepping sushi muffins, you can prepare the ingredients ahead of time and assemble them when you are ready to eat. To prepare the ingredients ahead of time, cook the rice, bread and fry the shrimp, chop the cucumbers, and slice the avocado. Store the ingredients in separate airtight containers in the refrigerator. When you are ready to assemble the sushi cups, simply follow the recipe instructions.

You can also prepare the sushi muffins ahead of time and bake them when you are ready to eat. To do this, assemble the sushi muffins according to the recipe instructions, but do not bake them. Instead, cover them with plastic wrap and store them in the refrigerator for up to a day. When you are ready to eat them, preheat the oven to 350 degrees Fahrenheit and bake the sushi muffins for 5-7 minutes, or until they are warm.

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