Description
These Crispy Rice Sushi Cupcakes with Salmon & Avocado are a delightful twist on traditional sushi, combining crispy baked sushi rice bases with a savory salmon and avocado topping. Perfect for a Japanese-inspired appetizer or snack!
Ingredients
Scale
Sushi Rice Bases:
- 2 cups sushi rice (cooked and seasoned with rice vinegar, sugar, and salt)
- 2 tablespoons sesame oil
Salmon & Avocado Topping:
- 6 ounces sushi-grade salmon (diced)
- 1 avocado (diced)
- 2 tablespoons soy sauce
- 1 tablespoon sriracha or spicy mayo
- 1 tablespoon rice vinegar
- 1 teaspoon sesame seeds
- 2 green onions (sliced)
- 1 sheet nori (cut into small strips, optional for garnish)
Instructions
- Preheat the Oven: Preheat oven to 400°F (200°C) and grease a 12-cup muffin tin with sesame oil.
- Prepare Rice Bases: Press about 2 tablespoons of sushi rice firmly into each muffin cup, shaping it to form a base. Bake for 12 to 15 minutes until edges are crispy and golden.
- Make Salmon & Avocado Mixture: In a small bowl, combine salmon, avocado, soy sauce, sriracha or spicy mayo, and rice vinegar. Stir gently to coat.
- Assemble: Remove rice bases from oven and let cool slightly. Spoon salmon-avocado mixture onto each rice cup. Garnish with sesame seeds, green onions, and nori strips if desired.
- Serve: Serve immediately and enjoy!
Notes
- Best enjoyed fresh, but rice bases can be made ahead and stored in the fridge, then reheated before assembling.
- You can substitute tuna for the salmon or add cucumber for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking and Assembly
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 sushi cupcake
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 10mg
