Sushi Cups
WHAT YOU'LL NEED:
- Muffin pan (we used a mini muffin pan!)
- Seaweed snacks (1 per muffin cup)
- Sushi rice (about 2 Tbsp per muffin cup)
- Sesame seeds (black + white)
- Scallions, thinly sliced
FOR THE KANI SALAD:
- 1 package imitation crab, pulled into strings
- 2–3 Tbsp sriracha (depending on your spice level)
- 1 Tbsp toasted sesame oil
- 2 Tbsp soy sauce
- 3 Tbsp mayo
- Mix everything together in a bowl until well combined.
FOR THE CUCUMBER SALAD:
- 5 cucumbers, julienned (I used a julienne peeler)
- 2 tsp sriracha
- 1 tsp sesame oil
- 1 Tbsp soy sauce
- 1 Tbsp lime juice
- 1 Tbsp mayo
Cooking steps
Step 1
We loved these! They’re trending everywhere, and after our friends tried them and said they were amazing so we had to see for ourselves. Spoiler: they totally lived up to the hype.
Step 2
The best part? You can completely customize them to taste like your favorite sushi rolls… but way easier to make at home!
Step 3
A few quick notes:
Step 4
We used seaweed snacks instead of full sheets of nori, and it really helped—less slippery (you know what I mean). No need to measure exactly—just assemble as many as you’d like. Here’s what we used Combine all ingredients in a bowl and mix well.
Step 5
To Assemble + Bake:
Step 6
Preheat oven to 200°C (400°F). Lightly grease the muffin pan. Place one seaweed snack into each muffin cup. Add a heaping spoonful of sushi rice to the center and gently press it down with lightly oiled hands.
Step 7
For plain rice cups: sprinkle with sesame seeds and you’re done. For kani cups: take a forkful of kani salad and twist it on top of the rice to form a little nest. Top with scallions and more sesame seeds. Bake for 10–12 minutes. Remove from oven. To the plain rice cups, add a scoop of cucumber salad. Drizzle all the cups with spicy mayo, and top with extra scallions and sesame seeds.
