Ingredients
For the Sushi Rice:
- 2 cups sushi rice
- 2 ½ cups water
- ¼ cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
For the Fillings (Choose Any or Mix & Match):
- 6 oz cooked shrimp, diced
- 6 oz raw sushi-grade salmon or tuna, diced
- 1 small cucumber, finely diced
- 1 small avocado, diced
- ¼ cup shredded carrots
- ¼ cup mango, diced
- ¼ cup cream cheese, softened
- 1 tablespoon sesame seeds (white or black)
- 1 tablespoon chopped green onions
For the Toppings & Garnishes:
- 2 sheets nori, cut into small squares
- 1 tablespoon soy sauce or tamari (for serving)
- 1 teaspoon sriracha or spicy mayo
- 1 tablespoon eel sauce (optional)
- ½ teaspoon sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and ensures the rice is fluffy, not sticky. Add the rinsed rice and water to a pot, bring to a boil, then cover and simmer for 20 minutes. Once cooked, remove from heat and let it sit, covered, for 10 minutes.
In a small saucepan, heat rice vinegar, sugar, and salt over low heat until dissolved. Pour this mixture over the cooked rice and gently fold it in with a spatula to coat the grains evenly. Let the rice cool to room temperature before assembling the cups.
While the rice cools, dice your preferred protein (shrimp, salmon, tuna) and vegetables (cucumber, avocado, mango, shredded carrots). If using cream cheese, let it soften for easy mixing.
Cut small squares of nori and place them at the bottom of each muffin cup. This helps hold the sushi cups together while adding the traditional seaweed flavor.
With damp hands, press about 2 tablespoons of sushi rice into each muffin cup, forming a small well in the center. The rice should hold its shape while leaving space for the fillings.
Spoon your desired fillings into the center of each sushi cup. Mix and match ingredients to create variety. For a spicy kick, add a drop of sriracha or spicy mayo.
Top each sushi cup with sesame seeds, chopped green onions, or a drizzle of eel sauce. Place the tray in the fridge for about 10 minutes to help them set.
Carefully remove the sushi cups from the muffin tin using a spoon or your fingers. Serve with soy sauce, extra spicy mayo, or wasabi on the side.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 140
- Sugar: 1g
- Fat: 4g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g