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. 

CCA’s recipes are not tailored to individual requirements. Please review recipes to ensure they are appropriate for you from an IBD and broader diet perspective. If you think the consumption of certain foods leads to uncomfortable digestive or other symptoms, please speak to your health care professional. Consider connecting with a specialist GutSmart Dietitian and/or Psychologist.

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! 

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