Deconstructed Sushi Appetizer Cups (Print Version)
# Ingredients:
→ For the Sushi Rice
01 -
1½ cups sushi rice
02 -
2 cups water (for cooking rice)
03 -
2 tablespoons rice vinegar
04 -
1 tablespoon sugar
05 -
1 teaspoon salt
→ For the Filling
06 -
1 lb sushi-grade fish (tuna, salmon, or shrimp), sliced into small cubes or strips
07 -
1 cucumber, julienned
08 -
1 avocado, sliced
09 -
1 medium carrot, julienned
→ For Seasoning and Garnish
10 -
1 tablespoon sesame oil
11 -
1 tablespoon soy sauce (use Halal-certified if needed)
12 -
1 teaspoon sesame seeds
13 -
2 tablespoons chopped green onions
14 -
Pickled ginger (optional, for serving)
15 -
Wasabi (optional, for serving)
16 -
Nori sheets (optional, for garnish or layering)
# Instructions:
01 -
Place the sushi rice in a fine-mesh strainer and rinse under cold running water, gently rubbing the grains together with your fingers. Continue rinsing until the water runs clear to remove excess starch. This helps the rice become properly sticky.
02 -
Transfer the rinsed rice to a rice cooker or medium saucepan with 2 cups of water. If using a rice cooker, cook according to the manufacturer's instructions. If cooking on the stovetop, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed. Let the rice sit, covered, for 10 minutes after cooking.
03 -
In a small bowl, combine the rice vinegar, sugar, and salt. Microwave for 15-20 seconds to help dissolve the sugar and salt, then stir until completely dissolved. Transfer the cooked rice to a large non-metallic bowl and gradually fold in the vinegar mixture while the rice is still warm, using a cutting and folding motion to avoid crushing the grains. Fan the rice gently as you mix to help it cool and create a glossy finish.
04 -
If using raw sushi-grade fish, slice it into small cubes or thin strips. For shrimp, cook them until pink and opaque, then chop into bite-sized pieces. Keep refrigerated until ready to use.
05 -
Julienne the cucumber and carrot into thin matchsticks. Slice the avocado just before assembly to prevent browning. You can toss the julienned vegetables with a small amount of sesame oil and a pinch of salt if desired.
06 -
Prepare your molds or serving vessels. If using muffin tins, you can line them with small squares of nori sheet. Alternatively, use small serving cups, ramekins, or ring molds on a serving platter. Have all your prepared ingredients readily accessible.
07 -
Spoon about 2 tablespoons of the seasoned sushi rice into each mold or cup. Dip your fingers in water to prevent sticking, then press the rice down gently to create a compact base that holds its shape.
08 -
Layer a few pieces of the prepared fish on top of the rice. Then add small amounts of cucumber, carrot, and avocado. Arrange them attractively, as these cups are as much about presentation as flavor.
09 -
Drizzle a small amount of soy sauce and sesame oil over each cup. Sprinkle with sesame seeds and chopped green onions for color and added flavor. If desired, add a small piece of nori as a garnish.
10 -
Carefully remove the sushi cups from their molds if using. Serve immediately with additional soy sauce, wasabi, and pickled ginger on the side. These are best enjoyed fresh, as the rice can harden when refrigerated.
# Notes:
01 -
These Sushi Cups offer all the flavors of traditional sushi in an easy-to-serve, bite-sized format that's perfect for entertaining or as an elegant appetizer.
02 -
When purchasing fish for sushi, always buy from a reputable source and ensure it's labeled as sushi-grade or safe for raw consumption. Alternatively, fully cooked seafood like shrimp, crab, or smoked salmon can be used.
03 -
These cups can be customized with various fillings based on preference—try adding mango for sweetness, microgreens for extra freshness, or spicy mayo for a kick.
04 -
For a vegetarian version, substitute the fish with extra vegetables, tamari-marinated tofu, or tempeh.