Description
Delightful fusion of flavors and textures capturing the essence of sushi in a fun and bite-sized format.
Ingredients
Scale
- 300 g (1½ cups) sushi rice
- 60 ml (¼ cup) rice vinegar
- 2 sheets nori, cut into small squares
- 200 g (7 oz) sushi-grade fish (like salmon or tuna) or seared tofu
- Thinly sliced cucumber, avocado, and radishes
- 60 ml (¼ cup) soy sauce for dipping
Instructions
- Rinse 300 g (1½ cups) sushi rice under cold water until the water runs clear. Cook in a rice cooker or pot with 360 ml (1½ cups) water.
- Mix 60 ml (¼ cup) rice vinegar, 1 tablespoon sugar, and ½ teaspoon salt until dissolved. Gently fold into the warm rice.
- Slice your vegetables into thin strips and raw fish into bite-sized pieces.
- Cut 2 sheets of nori into small squares and place a square in each muffin tin cup, pressing gently to form a cup.
- Fill each cup with seasoned sushi rice, then add fish and vegetables.
- Drizzle with soy sauce or serve it on the side.
Notes
Avoid overfilling the cups to prevent spills. Prepare rice and vegetables a day ahead for convenience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: No Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sushi cup
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg