Spicy Crab Sushi Cups

Ingredients

1 lb. Phillips Crab Meat
1 cup sushi rice
1 1/4 cups water
2 1/2 Tbsp. rice wine vinegar
1/2 Tbsp. sugar
1/2 tsp. salt
4 nori sheets
3 Tbsp. mayonnaise
1/2 tsp. soy sauce
3 Tbsp. sriracha
2 tsp. Phillips Seafood Seasoning
1/2 cup panko
half an English cucumber
2 avocados
eel sauce, for garnish
furikake, for garnish

Cooking Instructions

• Thoroughly rinse rice until water runs clear. Place rice in a small pot, then add 1 1/4 cups water and bring to boil. Reduce heat to low, then cover and simmer for 18-20 mins or until all water is absorbed. Remove pan from heat and let stand, still covered, for 10 mins. Transfer rice to medium bowl and stir in rice wine vinegar, sugar and salt until well-combined. Set aside.
• Preheat oven to 400ºF.
• Grease a mini-muffin pan. Cut nori sheets into 9 equal squares, then top each square with 1 Tbsp. sushi rice. Fold up the corners of the nori square then transfer each square to its own mini-muffin mold until the pan is completely filled. Using the flat end of a muddler or your fingers, create a bowl-like depression in the rice. Bake for 12-15 mins or until rice is firm to the touch and slightly crisp on the edges. Remove from oven and let cool until able to remove from pan. Repeat with remaining nori and rice. Set aside.
• In a medium bowl, add mayonnaise, soy sauce, sriracha, Phillips Seafood Seasoning and panko. Stir until well-combined. Drain crab and use a paper towel to pat it dry. Fold crab into mayonnaise mixture until fully integrated.
• Thinly mandolin (or slice) cucumber into wheels. Halve the avocados, pit them, then thinly slice each half lengthwise. Take the slices and cut them in half.
• To build Spicy Crab Sushi Cups: Top each rice cup with 3 cucumber wheels, 2 avocado slices, 1 Tbsp. crab salad, then garnish with eel sauce and furikake. Repeat with remaining ingredients. Serve immediately. Enjoy!

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