Crispy Shrimp Sushi Muffins with Josty Sesame Oil

Equipment: Silicone muffin tray with 12 compartments

Ingredients:

• 3 sheets of nori seaweed
• 1½ cups cooked sushi rice, cooled

For the shrimp:

• 450g shrimp, cut into small cubes
• 1 tablespoon cornstarch
• 2 tablespoons Josty sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 2 spring onions, finely chopped
• 1/2 teaspoon each garlic powder, onion powder, paprika, chili powder,
• salt to taste

For the spicy mayo:

• 60ml mayonnaise
• 2 teaspoons Sriracha sauce
• 1 teaspoon of honey

Toppings:

• 1/2 avocado, diced
• 1 tablespoon black sesame seeds

Directions:

1. Preheat your oven to 200°C. Use scissors to cut your nori sheets into 4 equal squares.

2. For the shrimp: Cut your shrimp into small cubes and mix with the cornstarch. In a medium bowl, mix the rest of the ingredients together and then add the shrimp. Set aside.

3. Assembly: Place a heaping tablespoon of rice in the center of a nori sheet and spread it out slightly. Transfer the square to your muffin tin and use a spoon to press down lightly to center the rice in the center with the sides along the sides of the muffin tin. Repeat in all twelve compartments. Top the rice with about 5-6 pieces of shrimp to fill each compartment. Place in your oven and bake for about 10 minutes.

4. Remove from the oven, let cool slightly and then garnish with spring onions or avocado, spicy mayo and black sesame seeds.

These crispy shrimp sushi muffins are a delicious combination of crispy shrimp, spicy mayo and refreshing avocado, perfect for a special snack or light lunch. With Josty sesame oil, they add a wonderful taste and round out the aroma.