Name: Crispy Rice Sushi Cupcakes with Smoked Salmon and Avocado Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 1 cup short-grain sushi rice; 2 tbsp rice vinegar; 1 tbsp sugar; 1/4 tsp salt; 4 oz smoked salmon, sliced; 1 ripe avocado, sliced; 2 tbsp low-sodium soy sauce; 1 tbsp toasted sesame seeds; 2 nori sheets, cut into small squares

Description

These Crispy Rice Sushi Cupcakes with Smoked Salmon and Avocado offer a delightful twist on traditional sushi, transforming the beloved flavors into fun, individual-sized rice cups. Packed with creamy avocado, smoky salmon, and a tangy seasoning, these sushi cupcakes are perfect for entertaining or a unique appetizer.

Ingredients

Scale

Sushi Rice

1 cup short-grain sushi rice
2 tbsp rice vinegar
1 tbsp sugar
1/4 tsp salt

Toppings

4 oz smoked salmon, sliced
1 ripe avocado, sliced
2 tbsp low-sodium soy sauce
1 tbsp toasted sesame seeds
2 nori sheets, cut into small squares

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Instructions

Rinse and Cook Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Cook the rice according to the package instructions, typically by simmering it until tender.
Season Rice: Once the rice is cooked, gently mix it with rice vinegar, sugar, and salt to impart a subtly sweet and tangy flavor. Allow the rice to cool slightly to make it easier to handle.
Mold Rice Cups: With wet hands to prevent sticking, mold the seasoned rice into cupcake shapes using a silicone mold or a cupcake tin. Press firmly to ensure the rice holds its shape.
Add Toppings: Layer slices of ripe avocado on top of each rice cup, followed by slices of smoked salmon, building the classic sushi flavor profile in a cupcake form.
Garnish and Serve: Drizzle each sushi cupcake with low-sodium soy sauce for an umami boost, then sprinkle toasted sesame seeds for texture and flavor. Serve the cupcakes alongside small nori squares for wrapping or garnishing.

Notes

Using wet hands when shaping the rice prevents sticking and helps maintain the shape.
Short-grain sushi rice is essential for the sticky texture needed to form the cupcakes.
Adjust soy sauce quantity based on personal salt preference or use tamari for gluten-free option.
These sushi cupcakes are best served fresh but can be refrigerated for up to 4 hours before serving.
For added crunch, lightly pan-fry the rice cups before adding toppings.