Easy Sushi Cupcakes

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5 from 7 votes

These simple sushi cupcakes are a fun twist on traditional sushi! This fantastic technique allows you to exercise your creativity and create food that’s tasty, healthy and truly Instagram-worthy. We put hoisin sauce in the middle of our mini sushi cakes, but you can add whatever you like. Wasabi and ginger is a great traditional filling. Enjoy these lovely sushi cupcakes!

Prep Time45

Total Time45

Course: Appetizer, Main Course

Cuisine: Japanese

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Servings:

Calories: 72kcal

Author: Michelle Cehn

Equipment

5-6 inch saucer
ruler optional
Muffin pan

Ingredients

2 cups cooked sushi rice
2 tablespoons rice vinegar
1 tablespoons sugar
½ teaspoon salt
12 nori sheets
6 teaspoons hoisin sauce
black sesame seeds for sprinkling
pickled ginger to serve
soy sauce to serve
wasabi to serve, optional

For the vegetable toppings:

1 red pepper thinly sliced
1 carrot julienned
½ cucumber julienned
1 small avocado thinly sliced
10 fresh chives sliced
2 radishes thinly sliced

For the dipping sauce:

2 tablespoons sriracha adjust to taste
¼ cup vegan mayonnaise

Instructions

Grease a baking tray with flavorless oil (such as vegetable or canola oil.)
Cook the sushi rice following the package instructions.
While the rice is cooking, in a saucepan over medium heat, pour in the rice vinegar, sugar and salt and heat until the sugar has dissolved. Let cool to room temperature, then pour over the cooked rice, gently stirring until all the liquid is absorbed.
Spread the rice over the greased baking tray in an even layer and let cool to room temperature.
Meanwhile, stack the nori sheets and lay a 5-6 inch wide saucer on top. Cut around the saucer to make nori circles. Find the center of the nori stack and cut a straight slit from the center to the outer edge. Take one nori circle and shape it into a cone, making sure the base is about 3 inches wide. Use a wet finger to lightly brush along the slit and stick it in place. Place the cone in one of the muffin tin cups. Repeat the process until all the muffins tin cups are filled with nori cones.
Using wet hands hands, roll the rice into a golf ball-sized ball. Poke a hole in the center with a chop stick and pour in ½ teaspoon hoisin sauce. Cover the hole with additional rice to seal in the sauce. Smooth the outside and place the rice ball in one of the nori muffin cups. Repeat to fill all the cups.
Prepare the dipping sauce by stirring sriracha into the vegan mayonnaise. Taste and adjust the ratio as desired, adding more sriracha if you prefer a spicier kick.
Garnish your sushi cupcakes with the prepared vegetables and sprinkle with black sesame seeds. Serve with soy sauce, wasabi (if using), pickled ginger, and the dipping sauce on the side.

Nutrition