Crispy Shrimp Sushi Muffins
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.
Ingredients
- Crispy seaweed paper squares
- Cooked rice white rice or sticky rice
- Crispy breaded and fried shrimp gluten-free
- Cucumbers chopped
- Avocado sliced
- Korean BBQ sauce gluten free
- Spicy mayo gluten free
Instructions
- 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.
- 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.
- 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.
- Chop the cucumbers and slice the avocado.
- 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.