Yield: 12 servings

Ingredients

2 cups cooked sushi/sticky rice (1 cup, 250g uncooked)
1-2 Tbsp rice vinegar
3 sheets of nori
approx. 340g peeled and de-veined shrimp
pinch of salt
1/2 cup softened cream cheese
1 tablespoon soy sauce
heaping tablespoon spicy mayo

Garnish

Spicy mayo
Chives
Sesame seeds

Directions

1. Preaheat oven to 400F.
2. Peeled and de-veined shrimp, then cut into small cubes, place it in a bowl.
3. In seperate bowl mix together cream cheese, soy sauce, pinch of salt, spicy mayo and stir. Then mix in the shrimp and allow to marinate for 5 minutes.
4. Rinse uncooked rice and cook it as per the package instructions. Once the rice is cooked, you can add a small splash of rice vinegar and mix. Allow the rice to cool enough that it can be handled.
5. Cut the nori into 4 equal sized squares. Once the nori is cut, add a tablespoon of the sticky rice, and press it down onto each square. Get your spoon and hands wet with water will make the rice less sticky. Next place nori with rice the muffin pan.
6. Add a heaping tablespoon of the cubed marinated salmon and scoop it on top of the rice, into each cup.
7. Bake for 15 minutes. Then broil the last 30 seconds to get the salmon on top crispy.
8. Take the sushi cups out of the muffin pan and drizzle with extra spicy mayo on top and chives and sesame seeds for garnish.

Spicy Mayo

1 cup of mayonnaise
1-2 tablespoon sriracha

Directions

• Mix it all together, store it in the refrigerator

Inspired by

• The Modern Nonna