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Crispy Rice Sushi Cupcakes with Smoked Salmon and Avocado Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 67 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Japanese
  • Diet: Low Sodium

Description

These Crispy Rice Sushi Cupcakes with Smoked Salmon and Avocado offer a delightful twist on traditional sushi. Featuring perfectly cooked sushi rice shaped into cupcake molds and topped with creamy avocado, smoky salmon, and toasted sesame seeds, these bite-sized treats are both visually appealing and packed with flavor. Drizzled with low-sodium soy sauce and accompanied by nori squares, they make an elegant appetizer or light meal perfect for sushi lovers.

Ingredients

Rice Base

  • 1 cup short-grain sushi rice
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 1/4 tsp salt

Toppings

  • 4 oz smoked salmon, sliced
  • 1 ripe avocado, sliced
  • 2 nori sheets, cut into small squares

Garnish

  • 2 tbsp low-sodium soy sauce
  • 1 tbsp toasted sesame seeds

Instructions

  1. Rinse and Cook the Rice: Rinse the sushi rice under cold running water repeatedly until the water runs clear to remove excess starch. Cook the rice according to package instructions, typically simmering until tender and sticky.
  2. Season the Rice: While the rice is still warm, transfer it to a bowl and gently mix in the rice vinegar, sugar, and salt. This seasoning infuses the rice with a subtle sweetness and tang classic to sushi. Allow the rice to cool slightly so it’s easier to handle.
  3. Mold the Rice Cupcakes: With wet hands to prevent sticking, press the seasoned rice firmly into a silicone mold or cupcake tin to form compact cupcake shapes. Ensure each mold is evenly filled and the rice is tightly packed for easy handling.
  4. Add Toppings: Place several slices of ripe avocado on top of each rice cupcake, followed by slices of smoked salmon. Arrange the toppings attractively for a balanced look and texture combination.
  5. Garnish and Serve: Drizzle low-sodium soy sauce over each cupcake to add savory depth. Sprinkle toasted sesame seeds on top for a nutty crunch. Serve the sushi cupcakes with the nori squares on the side for wrapping or dipping, enhancing the overall sushi experience.

Notes

  • To prevent the rice from sticking to your hands, keep them wet when shaping the cupcakes.
  • The sushi rice must be slightly cooled but still warm to mold properly.
  • Use fresh, high-quality smoked salmon for the best flavor.
  • If you prefer, you can lightly crisp the rice cupcakes in a nonstick pan before adding toppings for extra texture.
  • Adjust soy sauce quantity according to taste and dietary sodium requirements.
  • These cupcakes are best enjoyed shortly after assembling to maintain freshness and texture.

Find it online: https://slsrecipes.com/crispy-rice-sushi-cupcakes-with-smoked-salmon-and-avocado-recipe/