Crispy Shrimp Rice Muffins
A bite size sushi style appetizer that is addictive and delicious.
We could not believe how popular my Spicy Salmon Rice Muffins got on Instagram and TikTok; to date we have approximately 23 million views. And so many recreations and happy chefs of course! So I knew I had to follow them up with a just as yummy version.
The shrimp cook up even faster in the oven than the salmon does – only 10 minutes. This time around, I also found a better way to handle the super sticky sushi rice with an ice cream scooper/melon baller. I also used the spoon to push down the rice into the muffin tray – so much better.
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Crispy Shrimp Rice Muffins
- 3 sheets nori paper
- 1½ cups cooked sushi rice, cooled
- 1 lb shrimp, deveined + deshelled
- 1 tbs tapioca starch (or corn starch or arrowroot powder)
- 2 tbs sesame oil
- 1 tbs low sodium soy sauce
- 1 tbs honey
- 2 scallions, diced
- 1/2 tsp each garlic powder, onion powder, paprika, chili powder, dried oregano
- salt to taste
- 1/4 cup kewpie mayo
- 2 tsp sriracha sauce
- 1 tsp honey
- 1/2 avocado, diced
- 1 tbs black sesame seeds
- 2 tbs chives, chopped
- Preheat your oven to 400° F. Grab a scissor and cut your nori sheets into 4 equal squares.
- Slice your shrimp into small cubes and sprinkle with the tapioca flour. Toss to coat. In a medium bowl, mix the rest of the ingredients and then add the shrimp in to coat. Set aside.
- To the center of a nori sheet, add 1 heaping tablespoon of rice and spread out slightly. Transfer the square to your muffin slot and use a spoon to press down gently, to center the rice in the middle with the edges coming up along sides of the muffin slot. Repeat in all twelve slots. Pop into oven for 5 minutes then remove. Top rice with about 5-6 pieces of shrimp to fill each slot. Transfer to your oven and bake for 10 more minutes.
- Remove from the oven allow to cool slightly and top with your avocado, spicy mayo and black sesame seeds.
You can leave out the tapioca flour and they will still taste great. I recommend using a metal muffin tray. I also recommend using a melon baller or ice cream scooper to handle the sticky sushi rice.
Calories: 134kcal | Carbohydrates: 8g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 63mg | Sodium: 143mg | Potassium: 161mg | Fiber: 1g | Sugar: 2g | Vitamin A: 70IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 0.5mg
👩🏻🍳😙👌 (Chef’s kiss award)
I like that! Thank you!
The directions are not clear about seasoning the shrimp. All the ingredients clumped together, probably because of the honey, and didn’t coat the shrimp.
You have to mix the ingredient well and then add in the shrimp to coat. Once the marinade is one uniform mixture it will not clump anything.
Should the rice be cool to prevent the nori from getting “soggy’?
Hi Leda, I think that will make the difference. Thank you for leaving your feedback.
I see you marinate the salmon ones for 4 hrs but the shrimp ones? I also see you do 5 min with nori and rice in oven on the salmon ones but not the shrimp ones? also do you grease the muffin tin?
I don’t grease the tins no. You can marinate if you like. Its not necessary but anything always taste better marinated!
What is the purpose of the tapioca flour?
Hi Leslie, it makes the shrimp pieces crispy. Its totally optional!
Awesome! I made them as mini-muffins, which was a little tedious, but overall a huge hit! thanks!
Hi Ali, glad they worth the work! Thanks for the review as well!
Thank you for this one Stella. A truly fabulous blend of flavours and a keeper for our cook book.
It’s my pleasure! Glad it will be in your keepers!!
One of the best recipes I’ve ever made. The flavor just keeps coming together with each step.
Hi Carla, Glad you enjoyed these guys! and Thanks for trying the recipe out!
A lot of ppl on here with negative opinions, I feel these are CRAZY!!!! I’m making both the salmon and shrimp tonight as an appetizer for a poker game I’m cooking for tonight. I’ll be back with results!
Hi PJ, hope you won at poker! and of course the food was delicious too!