Sushi Rice Cups

Sushi generally refers to Japanese dishes that are based around rice seasoned with vinegar, sugar and salt. In this recipe, the rice is pressed into a muffin tin and baked until crispy on the edges, and then filled with a delicious topping. Definitely not your traditional sushi but super delicious nonetheless!

Sushi Rice Cups

Course

Snack
Prep time

15 Mins
cook time

25 Mins
servings

2
Author

@anettvelsberg

Ingredients

spray oil
1 Lotus Foods Organic Brown Jasmine Rice Heat & Eat Pouch
1½ tbsp sushi vinegar

Filling

½ tbsp soy sauce or tamari
½ tsp sesame oil
½ tbsp rice vinegar
⅓ cup cucumber diced
⅓ cup avocado diced
¼ cup edamame beans
2 tbsp spring onion finely chopped
1 tsp furikake or black sesame seeds to serve

product used in the recipe

Organic Brown Jasmine Rice Heat & Eat Pouch

1

Preheat oven to 400°F/200°C. Line a 6-muffin tin with baking paper and spray with oil.
2

Prepare rice per instructions on package. Fold in the sushi vinegar until well incorporated.
3

Scoop ¼ cup of rice in the muffin tin, then press down tightly using wet fingers, shaping to create a nest. Bake for 20-25 mins, until browned and crispy on the edges. Remove from oven. While hot, lift gently out of muffin tin and peel away the baking paper. Cool completely on a cooling rack.
4

While the rice cups are baking, make the filling by whisking together the soy sauce, sesame oil and rice vinegar in a medium-sized bowl. Add the cucumber, avocado, edamame, and spring onion, and stir until evenly mixed.
5

Divide the filling between rice cups and top with furikake or sesame seeds. Serve immediately.