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Maya Kitchenette

Easy Sushi Muffins

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 x sheets of Nori
For the sushi rice
  • 1 cups uncooked Japanese short-grain white rice
  • 1 1/4 cups water
  • 4 Tbsp seasoned rice vinegar/sushi vinegar See notes
  • OR
  • 3 tbsp rice vinegar unseasoned
  • 1 1/2 tbsp sugar
  • 3/4 tsp salt
For the topping
  • 2 cups shredded crabstick
  • 2 cups prawns cut into cubes (steamed or pan fried)
  • 1/4 cup kewpie mayo
  • 2 tbsp Sriracha sauce
  • 1/2 tsp crushed black pepper
  • 3 stalks of spring onion sliced
For the spicy mayo sauce
  • 2 tbsp kewpie mayo
  • 1 tbsp Sriracha sauce
Garnishing
  • Roasted sesame seeds/furikake
  • More spring onion for garnishing

Method
 

For the sushi rice
  1. Give the rice a good rinse. When the water is almost clear, drain the rice very well.
  2. Add rice and water to your rice cooker and cook as per normal.
  3. Transfer the cooked rice onto a platter. Spread out the rice evenly so it will cool faster.
  4. Mix the vinegar, sugar and salt in a bowl. Pop the bowl in the microwave till the sugar is dissolved.
  5. Pour the vinegar mixture over the rice and give it a good mix. Set aside.
For the topping
  1. Place the mayonnaise, sriracha and black pepper in a bowl and give it a good mix.
  2. Add crabstick, prawns and spring onion and mix well. Set aside.
For the spicy mayo sauce
  1. Mix both the ingredients and set aside.
To assemble
  1. Preheat your oven to 180°C.
  2. Grab a scissor and cut your nori sheets into four equal squares.
  3. To each nori square, add about 1 heaping tablespoon of rice and spread out slightly. Transfer the square to your muffin slot, pushing down gently.
  4. Place a tablespoon of topping on each to center the rice in the middle with the edges coming up along the sides of the slot.
  5. Bake for 10 minutes.
  6. Once slightly cool, top with spicy mayo, spring onion and toasted sesame seeds or furikake.
  7. Enjoy!

Notes

Even when I am using seasoned sushi vinegar, I would still add about 1/2 tbsp of sugar and 1/4 to 1/2 tsp of salt as I find the ready-made sushi vinegar lacks in seasoning. Since the quality of sugar is small, you can just mix in without having to microwave it. It should dissolves easily.