Description
Indulge in the delightful fusion of sushi and cupcakes with these Crispy Rice Sushi Cupcakes topped with creamy avocado and smoky salmon. Perfect for parties or casual get-togethers, each bite offers a savory crunch balanced by rich flavors that will leave your guests craving more. Easy to prepare and visually stunning, these sushi cupcakes are sure to impress at your next event.
Ingredients
Scale
- 1 cup sushi rice
- 1 ¼ cups water
- 3 tablespoons rice vinegar (seasoned if preferred)
- 4 ounces smoked salmon, sliced
- 1 ripe avocado, sliced
- ½ cucumber, julienned
- 2 tablespoons toasted sesame seeds
- 4 nori sheets, cut into squares
- Spicy mayonnaise (optional)
Instructions
- Prepare Sushi Rice: Rinse sushi rice under cold water until clear. Combine with water in a pot, bring to a boil, cover, and simmer on low for 20 minutes until tender.
- Season Rice: Transfer cooked rice to a bowl and fold in rice vinegar. Let it cool while prepping toppings.
- Assemble Cupcake Base: Spoon cooled rice into mini cupcake molds, pressing down firmly. Refrigerate for about 15 minutes to set.
- Prepare Toppings: Slice smoked salmon and julienne avocado and cucumber.
- Top Cupcakes: Remove rice bases from molds and layer with avocado slices, followed by smoked salmon, then cucumber strips.
- Finish Up: Sprinkle toasted sesame seeds on top and drizzle with spicy mayo if desired.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Assembling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake (45g)
- Calories: 150
- Sugar: 0g
- Sodium: 270mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg