Shrimp Sushi Cups

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. Pour this sauce over the shrimp and combine well.

Rinse the rice and cook it according to the instructions on the package. (I like to use my rice cooker and add a pinch of salt.)

While the rice cooks, cut 2 sheets of nori into 6 equal-sized squares (approximately 3.5-inch squares). The squares should fit into a standard muffin tin with overhang on the sides for easy removal.

Add 1 tablespoon of the cooked rice onto each of the 6 nori squares and press the rice into the nori. This will help soften the nori and make it easy to place in the muffin tin. (If the rice is sticky, try dipping your fingers in some water. The water will prevent the rice from sticking to your hands if it does.)

Place each nori and rice square into a muffin tin insert. Add a tablespoon of the cubed, marinated shrimp on top of each rice cup.

Bake for about 15 minutes. I like to put the oven on broil for the last 60 seconds to get the tops of the sushi cups crispy. 

Remove the muffin tin from the oven, let cool slightly, and then transfer the sushi cups to a plate. Garnish with spicy mayo and chives.