Description
Easy and fun sushi cups made in a muffin tin. Perfect for parties or a quick meal.
Ingredients
Scale
- 1 cup cooked sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 pound sushi-grade salmon or tuna, finely diced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/4 cup mayonnaise
- 1 teaspoon Sriracha (optional)
- 1/4 cup chopped avocado
- 1/4 cup finely chopped cucumber
- Black sesame seeds for garnish
- Nori sheets, cut into strips (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix cooked sushi rice with rice vinegar, sugar, and salt.
- Lightly grease a muffin tin.
- Press about 1/4 cup of sushi rice into the bottom and up the sides of each muffin cup to form a shell.
- Bake for 10-12 minutes, or until the edges of the rice are slightly golden and crispy.
- Let the rice cups cool completely in the muffin tin.
- In a separate bowl, combine the diced salmon or tuna, soy sauce, and sesame oil.
- In a small bowl, mix mayonnaise and Sriracha if using.
- Once the rice cups are cool, carefully remove them from the muffin tin.
- Fill each rice cup with the marinated fish mixture.
- Top with chopped avocado and cucumber.
- Drizzle with the spicy mayonnaise if desired.
- Garnish with black sesame seeds and nori strips.
- Serve immediately.
Notes
- You can use other sushi-grade fish or cooked shrimp.
- Adjust the Sriracha to your spice preference.
- These are best served fresh.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 25mg