Sushi Cupcakes Recipe
- prep TIME 15 mins
- total TIME 15 mins
Ingredients (12)
- 12 oz skinless salmon
- 6 sushi nori sheets cut into 4 squares (24 small squares in total)
- 4 cups cooked sushi/medium-grain rice
- 1 oz radish thinly sliced
- 7 oz avocado cut into chunks that fit the mold
- 2 oz carrot about half a medium, peeled and julienned
- 3 tbsp rice vinegar
- 3 1/2 tbsp reduced-sodium soy sauce
- 1 tbsp sugar
- 1/2 tbsp sesame oil
- 1 tbsp black sesame seeds toasted
- 1 tbsp ginger julienned
INSTRUCTIONS
Cut 12 oz salmon into about 24 slices to make 12 cupcakes. Make each slice about 0.5-0.7” thick.
Place 4 cups of cooked rice in a bowl. Add to it 3 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tbsp sesame oil, and mix well. You can use a spoon or put on gloves and really get into it with your hands.
Take a muffin tray with 12 slots (or two small trays with 6 slots) and, into each slot, place 2 small nori sheets, one on top of the other, followed by a scoop of seasoned rice. (The rice mixture should be first divided into 12 parts.)
On each ‘cupcake’ place 2-3 slices of salmon. Divide the rest of the toppings (1 oz radish, 7 oz avocado, 2 oz carrot, and 1 tbsp sesame seeds) into 12 parts and place into each slot, like so:
In a small bowl mix 1 tbsp ginger with 3 1/2 tbsp soy sauce.
Cover both the tray and soy sauce and keep in the fridge until ready to serve.
