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Miso Prawn Sushi Cups 

By Aaron Sanders – Live Fearless Champion and Fearless Foodie 

The last recipe of my Live Fearless Challenge and probably my absolute favourite, Miso Prawn Sushi Cups! These are so quick and easy, can be enjoyed hot or cold (they won’t last long enough to get cold though!) and can be made to have a spicy kick if you can handle it. 

Ingredients

  • 400g cooked white rice 
  • 500g raw prawn meat 
  • 1 tablespoon Sweet Miso paste 
  • ½ cup Kewpie mayo 
  • 1 tablespoon Rice wine vinegar 
  • Siracha (optional for those who like spice)  
  • 1 teaspoon Sesame oil  
  • Seaweed sheets 

For the whipped Avo & Edamame: 

  • 1 bag edamame 
  • 1 avocado 
  • ½ cup Kewpie 
  • ½ tablespoon Sesame oil 
  • 2 tablespoons White dashi (Asian groceries) 

As always: if any of these ingredients are flare foods for you, please omit them or replace them with an alternative item. 

Prep Time

10-15 minutes  

Cooking Time

50-60 minutes

Serves

12

Method

Whipped Avo & Edamame

  1. Cook edamame in salted water for 15 minutes, or until tender. Drain and place edamame into iced water to retain the bright green colour. 
  2. In a food processor, combine the edamame, avocado, kewpie, sesame oil and white dashi. Blend until silky smooth. Transfer to a squeezy bottle for easy serving. 

For the prawn cakes: 

  1. Preheat the oven to 200 degrees.  
  2. In a bowl add Miso, Kewpie and Sesame oil, and mix until well combined.  
  3. Chop prawn tailed into 3 pieces (1cm cubes roughly) and then add to the mayo mix. Stir through until the prawn is well coated. 
  4. Add the rice wine vinegar to the cooked rice.  
  5. Cut the seaweed squares into 4 smaller squares, spread an even layer of rice over the seaweed and then place into the muffin trays. Top the rice with the prawn mix.   

Bake for 15 minutes at 200 degrees. Top with Furikaki, the whipped avo and edamame! 

About the Author

Our new Fearless Foodie contributor and CCA ambassador, Aaron Sanders. Aaron was diagnosed with Crohn’s disease in 2012, after being misdiagnosed with a parasite and has managed his condition via infusions ever since. He is a passionate foodie and competed in Season 13 of MasterChef Australia. Aaron is using his social media platform to spread awareness for this invisible disease that affects so many. As a CCA ambassador, Aaron is excited to create different recipes and share food ideas with the Crohn’s and colitis community.