California Roll Sushi Cups
What is the hardest restaurant recipe for me to make? Sushi. It’s not just the raw fish that’s the problem – there are plenty of yummy sushi treats, such as California rolls, that don’t have any raw fish in them. But making the rolls is a tricky business.
You have to use special sushi rice and a little flexible mat to wrap it around the long pieces of crab, cucumber, and avocado, and it takes practice to get it right. To me, it seemed like more trouble than it was worth.
But one day it hit me: sushi doesn’t have to be in the shape of a roll. All you need is some way to shape the rice around the veggies and crab. Like, say, a muffin tin.
Email Me This Recipe!
Need to save time? Have this article emailed straight to your inbox + sign up for all the latest recipes!
Recipe Notes:
- Perfect Sushi Rice: Achieving the perfect sushi rice is key. Rinse the rice until the water runs clear to remove excess starch. Use a rice cooker for consistent results. Once cooked, gently fold in rice vinegar to add flavor and stickiness.
- Muffin Tin Magic: Using a muffin tin for shaping sushi is innovative and beginner-friendly. Ensure to line each cup with parchment paper for easy removal.
- Wet Fingers: When handling sushi rice, keep your fingers wet. This prevents the rice from sticking to your hands, making it easier to press rice into the muffin tin.
- Chilling Time: Don’t rush the chilling process. This step is crucial for the rice cups to hold their shape.
- Sauce Preparation: Prepare the spicy mayo and soy sauce mixture in advance and keep them chilled. This enhances their flavors.
- Green Onions and Sesame Seeds: Adding these at the end provides a nice texture contrast and a burst of flavor.
Sushi rice really works best, because it has a special sticky texture that helps it hold together. However, if you can’t find sushi rice, there are ways to make regular rice stickier. First, use short-grain rice if you have it, since it’s stickier than long or medium grain. Don’t rinse the rice, and let it soak in the water for anywhere from 30 minutes to a few hours before cooking. And when it’s cooked, let it sit covered for at least ten minutes. The longer it sits, the stickier it will get.
Yes, but you have to seed them first. The seedy center portion is too moist and slippery to use.
They do, but I left it out because I thought the rice cups didn’t really need it. But if you like the chewy texture the nori adds, you can line your muffin cups with quarter-sheets of nori instead of parchment paper. Don’t press the nori down into the cups until you add the rice – its moisture will help soften the sheets up so they don’t break.
If you prefer a milder flavor, you can use a less spicy chili sauce or just increase the mayo for a creamier, less spicy sauce.
INGREDIENTS NEEDED: SEE RECIPE CARD BELOW FOR FULL RECIPE.
- Sushi Rice: The foundation of any sushi dish. Short-grained and sticky when cooked, it’s perfect for forming into shapes.
- Rice Vinegar: Adds a mild acidity to the rice, essential for authentic sushi flavor.
- Soy Sauce: A staple in Japanese cuisine, it provides a savory umami flavor to the filling.
- Imitation Crab Meat: A popular choice for California rolls, it’s made from fish and flavored to taste like crab.
- Avocado: Creamy avocado adds a rich texture and balances the flavors.
- Sesame Seeds (Black and Regular): These not only add a nutty flavor but also an aesthetic appeal to the dish.
- Sriracha: Brings a spicy kick to the mayo, essential for those who love a bit of heat.
- Ginger: Adds a fresh, slightly spicy flavor to the filling.
- English Cucumbers: Their crisp texture contrasts nicely with the soft rice and creamy avocado.
- Mayonnaise: When mixed with sriracha, it creates a spicy mayo that’s a classic in spicy tuna rolls and adds creaminess to the dish.
- Green Onions: Optional but recommended for a fresh, slightly sharp flavor and a pop of color.
California Roll Sushi Cups
- Cook rice according to the package directions. In a bowl combine rice and vinegar until it is sticky and holds together.
- In a 12 cup muffin tin, line them with parchment paper and spray with nonstick cooking spray. Divide the rice among the cups and push them against the sides and make a little divot in the top. Place the muffin tin in the refrigerator for 30 minutes to chill and set.
- While that is chilling, make your filling. Mix together the sesame oil, soy sauce, vinegar, sriracha and ginger. In a separate bowl combine the crab meat, avocado and cucumber. Pour the sauce over it , toss and let it chill in the refrigerator till the rice is ready.
- Combine the mayonnaise and sriracha and also place back in the fridge. I put it in a little plastic bag and cut the tip off to do the drizzle once the cups were made.
- Peel rice out of the parchment paper and fill with the filling.
- Drizzle the dressing over the cups and top with green onions and sesame seeds. Enjoy!
More yummy recipes we love!
California Roll Sushi Cups
Email this recipe!
Get this recipe emailed straight to your inbox!
Ingredients
Rice cup:
- 1 cup Sushi Rice
- 2 TBSP rice vinegar
Filling:
- 3/4 tsp sesame oil
- 2 TBSP Soy Sauce
- 1.5 TBSP Rice Vinegar
- 1/2 tsp sriracha
- 1/2 tsp ginger
- 1-1/3 cup diced English cucumbers
- 1 large avocado diced
- 1 cup of imitation crab meat chopped
Drizzle:
- 1/4 cup of mayonnaise
- 2 tsp sriracha or to taste
- Green onions to garnish *optional
Instructions
- Cook rice according to the package directions. In a bowl combine rice and vinegar until it is sticky and holds together.
- In a 12 cup muffin tin, line them with parchment paper and spray with nonstick cooking spray. Divide the rice among the cups and push them against the sides and make a little divot in the top. Place the muffin tin in the refrigerator for 30 minutes to chill and set.
- While that is chilling, make your filling. Mix together the sesame oil, soy sauce, vinegar, sriracha and ginger.
- In a separate bowl combine the crab meat, avocado and cucumber. Pour the sauce over it , toss and let it chill in the refrigerator till the rice is ready.
- Combine the mayonnaise and sriracha and also place back in the fridge. I put it in a little plastic bag and cut the tip off to do the drizzle once the cups were made.
- Peel rice out of the parchment paper and fill with the filling.
- Drizzle the dressing over the cups and top with green onions and sesame seeds. Enjoy!
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
Make sure to share it with me below!
