Description
Crispy baked sushi rice cups stuffed with creamy, spicy tofu, fresh cucumber, and savory toppings for a fun, bite-sized twist on sushi.
Ingredients
Scale
- 3 cups cooked sushi or short grain white rice warm (about 1 cup uncooked)
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1 tsp sesame oil
- Oil for greasing
- 7 oz firm tofu cut into small cubes
- 3 tbsp vegan mayo (for filling)
- 2 tbsp vegan mayo (for garnish)
- 1 tbsp sriracha (for filling)
- 1 tsp sriracha (for garnish)
- 1 tbsp soy sauce (plus extra for dipping)
- 1 tbsp nori flakes
- Toasted sesame seeds
- 1 spring onion thinly sliced
- 1/2 cucumber finely diced
Instructions
- Preheat oven to 400 F (200 C) and grease a 12-hole muffin tin well with oil.
- Stir rice vinegar, sugar, salt, and sesame oil into warm cooked rice until evenly seasoned.
- Press spoonfuls of rice into each muffin hole and use a small glass to pack firmly up the sides into cup shapes.
- Freeze the tin for 20 minutes before baking for optimal crispiness.
- Bake for 25 to 30 minutes until golden and crisp, then cool in tin for 5 minutes.
- In a bowl, gently fold together cubed tofu, vegan mayo, sriracha, soy sauce, and nori flakes.
- Spoon spicy tofu into baked rice cups and top with mixed sriracha mayo, sesame seeds, spring onion, and diced cucumber.
Notes
- Pack the rice as tightly as possible using a small jar or glass bottom to ensure the cups hold their shape.
- Freezing the packed tin prior to baking drastically improves edge crispiness and structure.
- Make sure to let baked cups rest for 5 minutes so they firm up before removing.
Nutrition
- Serving Size: 1 cup
- Calories: 145
- Sugar: 1g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: crispy rice sushi cups, spicy tofu sushi bites, baked sushi cups, vegan sushi appetizer