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
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
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