Crispy prawn sushi cups

Ingredients

• 1&1/2 cups cooked rice, I use jasmine but any rice will work
• 3 sheets Obento Yaki Nori sheets cut into 12 squares
• 1lb uncooked, peeled and deveined prawns
• Pinch of salt
• 1/2 cup cream cheese, softened
• 3 tb Kewpie mayonnaise
• 1 tsp sriracha
• 2 tb soy sauce
• Chives or spring onions for garnish
• Black sesame seeds for garnish

Method

1. Cook rice according to packet instructions.
2. Preheat oven to 200c.
3. Pat dry prawns, and cut into small pieces (about 1.5cm).
4. Place prawns in a bowl and add pinch of salt.
5. To make the sauce, in a seperate bowl, combine cream cheese, Kewpie mayo and sriracha and whisk well. If the cream cheese is making it difficult to mix, microwave for 20 seconds.
6. Pour most of the sauce over the prawns, reserving some for garnishing, and toss to coat well.
7. Add 1-2 tb rice onto each cut square of Nori and press down with fingers or back of spoon.
8. Press each square into a muffin tin
9. Spoon 1-2 tb of prawn mixture into each each muffin cup.
10. Bake for 15 minutes, then grill for 2 minutes to make the tops crispy if needed.
11. Remove from oven and top with extra spicy sauce, and garnish with chives or spring onions and sesame seeds. Best served immediately.

Product used in recipe

• Kewpie - Mayonnaise
• Obento - Yaki Nori For Sushi
• Lee Kum Kee - Soy Sauce Gluten Free