Sushi cups, a delightful and innovative take on traditional sushi rolls, offer a unique culinary experience. These bite-sized treats feature crispy wonton wrappers as the base, filled with a flavorful combination of sushi rice, your choice of protein, crisp vegetables, and a drizzle of savory sauce. With three distinct variations to choose from, there's a sushi cup to suit every palate. The Classic Sushi Cup boasts a harmonious blend of cucumber, avocado, and imitation crab, while the Spicy Tuna Sushi Cup tantalizes taste buds with its piquant tuna filling. For a vegetarian delight, the Veggie Sushi Cup bursts with the vibrant flavors of bell pepper, cucumber, and avocado. Each recipe is thoughtfully crafted and easy to follow, guiding you through the process of preparing the wonton cups, cooking the sushi rice, and assembling the sushi cups with ease.
Here are our top 3 tried and tested recipes!
AHI SUSHI CUPS
Skip the mat-and-roll routine and keep sushi night simple with these easy-to-make and impressive-to-serve cups. For a wow-worthy party app, try this recipe in mini muffin cups to create perfectly poppable bites.
Provided by Darcy Lenz
Time 1h55m
Yield 6
Number Of Ingredients 15
Steps:
- Combine rice and water in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and cook until liquid is absorbed, about 20 minutes (do not uncover while cooking.) Remove pan from heat and let stand, covered, for 10 minutes.
- While rice stands, combine 2 tablespoons vinegar and sugar in a small microwave-safe bowl; microwave on high until boiling, 30 to 45 seconds. Stir mixture with a whisk until sugar dissolves. Add cream cheese and 1/2 teaspoon salt to bowl, stirring with a whisk to combine. Gently fold vinegar mixture into rice using a rubber spatula; let stand for 5 minutes.
- Generously coat 12 muffin cups with cooking spray. Lightly coat each of 12 (5-inch square) parchment paper pieces with cooking spray; press paper squares into muffin cups to form a liner. Using moistened hands, press rice mixture evenly along bottom and sides of muffin cups (about 2 1/2 tablespoons rice per cup). Refrigerate for 30 to 40 minutes.
- Combine remaining 2 teaspoons vinegar, remaining 1/2 teaspoon salt, soy sauce, sesame oil, and red pepper in a medium bowl, stirring with a whisk. Add tuna, cucumber, green onions, and avocado to bowl. Toss gently to combine.
- Divide tuna mixture evenly among rice cups; sprinkle evenly with sesame seeds. Gently remove cups from pan by lifting parchment paper edges.
Nutrition Facts : Calories 312.2 calories, Carbohydrate 34 g, Cholesterol 36.7 mg, Fat 9.9 g, Fiber 4.4 g, Protein 21.8 g, SaturatedFat 1.9 g, Sodium 1185.2 mg, Sugar 2.8 g
NOBU STYLE CUP SUSHI RECIPE BY TASTY
Here's what you need: sushi rice, water, red vinegar, monk fruit sweetener, salt, mirin, square kombu, soy sauce, sushi-grade tuna, sushi-grade yellowtail, sushi-grade red snapper, sushi-grade salmon, sushi-grade scallop, sushi-grade salmon roe, cooked crab, sushi-grade sea urchin, sushi-grade squid, cooked shrimp, nori, fresh cilantro, jalapeño, caviar, masago
Provided by Rie McClenny
Yield 10 servings
Number Of Ingredients 23
Steps:
- Place the rice in a sieve and rinse under water 4-5 times, until the water is clear.
- Place the rice and water in a pot and bring to a boil. Once the water is at a rolling boil, put a lid on top and cook for 15 minutes on low heat. Turn off the heat and let it sit for 10 minutes.
- In a small saucepan over medium heat, add 250ml (1 cup) red vinegar, monk fruit sweetener, salt, and mirin and Kombu. Once the sweetner and salt are dissolved add 50ml (¼ cup) of the vinegar. Set aside to cool to room temperature.
- Place the cooked rice in a wooden tub or a large bowl. Sprinkle 150ml (½ cup) sushi vinegar evenly over the rice while the rice is still hot and mix with a wooden spoon. Cover the rice with a wet tea towel and cool until close to body temperature. Save leftover sushi vinegar for next time.
- Place 1-2 tablespoons of rice in a small cup. Spray soy sauce on the rice. Sprinkle some crumbled seaweed on top. Top with thinly sliced fresh seafood or your favorite toppings.
- Enjoy!
Nutrition Facts : Calories 298 calories, Carbohydrate 56 grams, Fat 0 grams, Fiber 0 grams, Protein 3 grams, Sugar 47 grams
NO-ROLL SUSHI CUPS
Make and share this No-Roll Sushi Cups recipe from Food.com.
Provided by Food.com
Categories Japanese
Time 50m
Yield 12 cups
Number Of Ingredients 12
Steps:
- Bring 1 ? cups water to a boil over high heat. Add rice and 1 teaspoon salt. Stir and cover. Reduce to low and steam until rice is very tender, about 20 minutes. Let sit an additional 5 minutes. Uncover and fluff with a fork.
- Cut twelve 5-inch squares of parchment. Center one square over the cup of a 12-cup muffin tin. When rice is cool to the touch but still warm, spoon 2 rounded tablespoons into paper. Using wet fingers, press rice on the bottom, against, and up the sides of the muffin tin to form a rice cup. Repeat with remaining rice and additional pieces of parchment. You should use entire portion of steamed rice.
- Combine ahi tuna, cucumber, avocado, scallions, and rice wine vinegar in a large bowl. Gently fold to combine. Divide mixture among rice cups. Top with sesame seeds and toasted nori, and serve immediately, with soy sauce, wasabi, and ginger.
Nutrition Facts : Calories 94.6, Fat 3.4, SaturatedFat 0.6, Cholesterol 5.4, Sodium 8, Carbohydrate 11.5, Fiber 1.5, Sugar 0.4, Protein 4.7
Tips:
- Use fresh, high-quality ingredients for the best flavor and texture.
- If you don't have a sushi mat, you can use a bamboo placemat or even a piece of parchment paper.
- Wet your hands before handling the rice to prevent it from sticking.
- Be gentle when rolling the sushi cups to avoid tearing the nori.
- If you're using a sharp knife to cut the sushi cups, be sure to wet the knife first to prevent it from sticking.
- Serve the sushi cups with your favorite dipping sauce, such as soy sauce, wasabi, or eel sauce.
Conclusion:
No-roll sushi cups are a delicious and easy-to-make appetizer or party food. They're perfect for a quick and easy lunch or dinner, and they're also a great way to get your kids to eat their vegetables. With a little practice, you'll be able to make these sushi cups like a pro in no time.
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