Ingredients for 4 servings

For the sushi cups:

4–5 tbsp Condito The Green Line Mayo Vegan Sauce with Mild Mustard

400g cooked rice

3 sheets nori, cut into 4 equal pieces

400g cooked shrimp

2 spring onions, finely chopped

Fresh herbs

Lemon juice

2 tbsp soy sauce

For serving:

Fresh herbs

Grated carrot

Instructions:

In a bowl, mix 2 tbsp of the Mayo Vegan Sauce with Mild Mustard with the cooked rice.

Place the nori sheets in cupcake trays and top with the rice mixture. Use a spoon to press the rice down, forming little cups. Bake at 180°C for 10 minutes.

Meanwhile, prepare the filling. In a bowl, mix the shrimp, 2–3 tbsp Mayo Vegan Sauce with Mild Mustard, chopped spring onions, fresh herbs, and soy sauce.

Once the rice cups are ready, fill them with the shrimp mixture.

Serve with fresh herbs and grated carrot on top.