Description
These Crispy Rice Sushi Cupcakes with Salmon & Avocado are a delightful twist on traditional sushi, combining crispy rice cups filled with a savory mix of sushi-grade salmon, creamy avocado, and a touch of spice. Baked to perfection, these sushi cupcakes are a fun and elegant appetizer for any occasion.
Ingredients
Scale
Rice Cups:
- 2 cups sushi rice (cooked and seasoned)
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 tablespoon sesame oil
- 1 teaspoon soy sauce
Filling:
- 6 oz sushi-grade salmon (diced)
- 1/2 avocado (diced)
- 1 tablespoon mayonnaise
- 1 teaspoon sriracha
- 1 teaspoon lime juice
- 1 tablespoon finely chopped green onions
- 1 teaspoon sesame seeds
Additional:
- Nonstick spray or oil for greasing
- Optional toppings: sliced nori, pickled ginger, extra sriracha or soy sauce
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C). Lightly grease a muffin tin with nonstick spray or oil.
- Prepare Rice Cups: Mix warm cooked sushi rice with rice vinegar, sugar, and salt. Press into muffin cups and bake until crispy.
- Make Filling: Combine diced salmon, avocado, mayonnaise, sriracha, soy sauce, and lime juice.
- Fill Cups: Spoon salmon-avocado mixture into crispy rice cups. Top with green onions and sesame seeds.
- Serve: Enjoy immediately with optional toppings.
Notes
- For a spicy tuna version, substitute the salmon with sushi-grade tuna.
- To make it vegetarian, replace the salmon with diced cucumber and mango.
- Best served fresh to maintain crisp texture.
Nutrition
- Serving Size: 1 sushi cupcake
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg
