Layered sushi cups featuring sushi rice, fresh veggies, and seafood for easy, vibrant bites.
# Components:
→ Sushi Rice
01 - 1 cup sushi rice
02 - 1 1/4 cups water
03 - 2 tbsp rice vinegar
04 - 1 tbsp sugar
05 - 1/2 tsp salt
→ Fillings
06 - 100 g cooked and cooled shrimp or imitation crab, chopped
07 - 1 small cucumber, julienned
08 - 1 small carrot, julienned
09 - 1 ripe avocado, diced
10 - 2 tbsp mayonnaise
11 - 1 tsp sriracha (optional)
12 - 2 tbsp soy sauce (gluten-free if needed)
13 - 1 tbsp black or white sesame seeds
14 - 2 sheets nori, cut into small strips
→ Garnishes
15 - Pickled ginger, for serving
16 - Wasabi, for serving
# Directions:
01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a small saucepan, bring to a boil, then cover, reduce heat to low and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in a small bowl. Microwave for 20 seconds to dissolve ingredients, then fold gently into warm rice. Allow to cool to room temperature.
03 - Combine mayonnaise and sriracha in a separate bowl to create spicy mayonnaise. Adjust the amount of sriracha to taste.
04 - Layer in each push-pop cup a spoonful of sushi rice, followed by cucumber, carrot, avocado, and chopped seafood. Drizzle with spicy mayo and soy sauce.
05 - Continue layering the ingredients until cups are nearly full, finishing with a layer of sushi rice. Garnish with sesame seeds, nori strips, and any optional garnishes.
06 - Present push-pop cups accompanied by pickled ginger and wasabi on the side.
