Description
These Crispy Rice Sushi Cupcakes with Salmon & Avocado are a delightful twist on traditional sushi, combining crispy pan-fried rice cups with creamy salmon, zesty mayo, and fresh avocado. Perfect for a sushi party or as an elegant appetizer.
Ingredients
Scale
Sushi Rice:
- 2 cups sushi rice, rinsed
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
Filling:
- Oil for frying or spraying
- 6 oz sushi-grade salmon, diced
- 2 tbsp mayonnaise
- 1–2 tsp sriracha (to taste)
- 1 tsp soy sauce or tamari
- 1 avocado, sliced or diced
- 2 tbsp sliced green onions
- 1 tsp toasted sesame seeds
- Optional thin cucumber slices for garnish
Instructions
- Cook Rice: In a saucepan, combine rice and water, bring to a boil, reduce heat, cover, and simmer for 18–20 minutes until water is absorbed. Remove from heat and let rest 10 minutes.
- Season Rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved, then fold gently into warm rice.
- Shape Cups: Line a muffin tin with plastic wrap or lightly oil. Press about 2–3 tablespoons of rice firmly into each cup to form a compact base. Chill for at least 1 hour to set.
- Crisp Rice: Heat oil in a skillet over medium heat, remove rice cups from tin, and pan-fry bottoms until golden and crispy (or air-fry at 400°F for 8–10 minutes).
- Prepare Filling: In a bowl, mix diced salmon with mayonnaise, sriracha, and soy sauce.
- Assemble: Fill each crispy rice cup with salmon mixture, top with avocado slices, green onions, sesame seeds, and optional cucumber.
- Serve: Serve immediately.
Notes
- For a non-raw option, use smoked salmon instead of sushi-grade raw salmon.
- Ensure rice is well-chilled before frying to help it hold together.
Nutrition
- Serving Size: 1 cupcake
- Calories: 95
- Sugar: 1 g
- Sodium: 120 mg
- Fat: 4.5 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 3.2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 8 mg
