Dynamite shrimp sushi bake in a cup By Rhonz Kitchen YouTube

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Preheat oven to 350°F (175°C). In a large mixing bowl, add cooked salmon, shrimp, mayonnaise, sriracha, sesame oil, tobiko, furikake, soy sauce, and scallions (if using). Combine well and set aside. Add cooked rice, rice vinegar, sugar, and salt to a baking dish.

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Prepare the Salmon. Prep Oven: Preheat the oven to 425 degrees Fahrenheit. Season Fillet: Season Salmon with salt and pepper and place on a parchment lined baking sheet. Bake for 18-20 minutes. Flake: Once baked and cooled, use two forks to flake the filet into bite sized pieces, discarding the skin. Set aside.

Dynamite shrimp sushi bake in a cup By Rhonz Kitchen YouTube

Press into the cupcake tin until the tray is full. Add about 1 to 2 tablespoons of the salmon on top. Bake in the oven for 15 minutes. Optional, turn to broil for 2 minutes, give or take, until the top is crispy and golden. Take out of the oven and pick your favorite toppings to add on top before enjoying!

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Bake in the oven 10-15 minutes until the top just begins to brown and bubble and the casserole is warmed through. Make the spicy mayo: Whisk together the 1/3 cup Japanese mayonnaise with 1 1/2 tablespoons of sriracha. Transfer to a plastic bag and snip off a corner. Drizzle mixture over the baked sushi.

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Finally, scoop 1-2 tablespoons of the shrimp mixture into each of the nori cups. Place the muffin tin into the oven and bake the sushi cups for 15 minutes. Then, turn the broiler on and broil the sushi cups for 2 minutes, so that the tops of the shrimp get nice and crispy. Next, set the bowl with the shrimp aside and prepare the nori sheets.

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Top each nori square with about 2 1/2 tablespoons of rice, and press into bottom of muffin cup. Top each with about 3 shrimp; discard any remaining mayonnaise mixture from bowl of shrimp. Stir together panko and canola oil in a small bowl. Bake shrimp cups in preheated oven 8 minutes; remove from oven, and sprinkle with a large pinch of panko.

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Gently spoon a heaping tablespoon of sushi rice onto the nori base, then gently press down ensuring the nori adheres to the bottom of the muffin cup to maintain its form. Fill with the shrimp mixture with roughly 2 pieces of shrimp. Repeat for the rest of the muffin cups. Bake for 12 to 15 minutes to heat through.

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Make the Sushi Rice. For best results, measure the rice into a fine-mesh sieve, rinse the well with cold water. Add the uncooked sushi rice and cold water to rice cooker, and set to cook. In a small saucepan, mix rice vinegar, sugar, and salt. Heat on low setting until sugar and salt dissolve.

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Finely chop imitation crab, or place in electric mixer to shred. Add cream cheese, salt, pepper and mayonnaise and mix until fully combined. Spread mixture over nori layer. Press down to condense. Bake casserole for 15-20 minutes, or until the top of the crab layer is a light golden brown. Remove from oven.

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Spray your casserole dish with non-stick spray. Spread the rice evenly along the bottom. To a bowl, add the chopped shrimp, softened cream cheese and mayo mixture and stir together until well combined. Spread the shrimp mixture on top of the rice. Add furikake and bake for about 15 minutes until the shrimp are cooked.

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Broil. Place the sushi bake in the oven and boil for 4 minutes. Make the spicy mayo. Now add the Japanese mayo to the Sriracha and stir. Garnish the sushi bake. When the sushi bake is done, drizzle it with the spicy mayo, unagi, and garnish it with chopped cucumber, furikake, and green onion (optional).

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Add 3 cups of water to a pot over high heat and bring to a boil. Add the salt and rice and once boiling, lower the heat and cover to simmer for 20 minutes. After, turn off the heat but leave covered for 10 more minutes. Then fluff it up. In a small bowl, add the rice vinegar, granulated sugar, and sesame oil.

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Choose the rice: Opt for short-grain sushi rice for authenticity, or brown rice for a healthier twist. Season: Combine the rice with a mixture of rice vinegar, a touch of sugar, and a pinch of salt to replicate the tangy taste of sushi rice. Spread: Firmly press the seasoned rice into an even layer in your baking dish, creating a stable base.

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Preheat the oven to 400F. Pat the shrimp dry with paper towels. Cut the shrimp into small cubes, making sure the cubes are more or less equal in size. Add the cubed shrimp to a bowl with a pinch of salt. In a separate bowl add the softened cream cheese, mayo, soy sauce, and sriracha (if using), and mix well.

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To bake: Transfer the muffin tin to the middle rack of the preheated oven. Bake at 400 degrees F (204 degrees C) for 15 minutes. Remove from the oven. Sprinkle with toasted sesame, cucumber, and avocado. Place the baked shrimp sushi cups on a plate, with the sauce on the side. Enjoy!

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Add the shrimp to the cream cheese mixture and stir to combine. Take a small baking dish or ramekin (mine was 7 inches in diameter) and press down the cooked rice with the back of a spoon. Add the shrimp mixture on top of the rice and distribute it evenly with the back of a spoon. Bake, uncovered, for 12 minutes.