New Year's Sushi Cupcakes
Origin of the recipe
This unusual recipe is a striking example of culinary creativity, reimagining traditional sushi as miniature cupcakes. While classic sushi originates from Japan, the idea of "baking" it in muffin tins is a modern trend popular on blogs and in the kitchens of those who enjoy unusual snacks. These cupcakes are perfect for the New Year's table, adding a bright and original touch.
What do you need for cooking?
Ingredients
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Round grain rice
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Rice vinegar or apple cider vinegar
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Salt
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Sugar
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Mayonnaise
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Avocado
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Lemon juice
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Lightly salted red fish
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Vegetable oil
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Nori
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Creamy cottage cheese
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Hard cheese
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Crab sticks
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Capelin caviar
for the sauce:
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Teriyaki sauce
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Soy sauce
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Honey
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Lemon juice
for decoration:
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Teriyaki sauce
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Sesame
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Microgreens
Kitchen utensils
- Knife
- Board
- Bowls
- Pot
- Grater
- Cooking brush
- Pastry bag
- Muffin pan
- Sieve/colander
Step-by-step recipe
Step 1:
Rinse the rice until the water runs clear, then soak it for 30 minutes. Drain in a colander.
Step 2:
Place the rice in a saucepan, cover with water in a 1:1 ratio, add salt, and bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Remove from heat and let stand for 10 minutes.
Step 3:
Place the warm rice in a bowl, add 2-3 tablespoons of apple or rice vinegar, half a teaspoon of salt, 3 teaspoons of sugar, and 1 tablespoon of mayonnaise. Mix gently.
Step 4:
Peel and pit the avocado, then cut into small cubes. Sprinkle with lemon juice to prevent browning.
Step 5:
Peel the crab sticks, separate them into fibers (strips) and chop finely.
Step 6:
Also cut the lightly salted red fish into small cubes.
Step 7:
Brush all muffin tin wells with vegetable oil.
Step 8:
Cut rectangles from nori sheets slightly larger than the diameter of the mold's cells. For each cell, prepare three strips of nori: one to line the edge of the mold and two to lay crosswise on the bottom to completely cover it. Carefully place the strips into the cells, pressing them firmly against the sides and bottom.
Step 9:
Form small balls of rice and carefully place them in the bottom of each compartment, creating a flat base. Trim any protruding edges of the nori with scissors.
Step 10:
Add a spoonful of chopped avocado to each well, then a spoonful of chopped salmon.
Step 11:
In a bowl, combine finely chopped crab sticks, grated hard cheese, cream cheese, capelin caviar, and 2 tablespoons of mayonnaise. Mix thoroughly.
Step 12:
Place the filling in a pastry bag and snip off a corner. Fill each cavity with filling, squeezing it over the fish and avocado layer.
Step 13:
Place the pan in an oven preheated to 180°C and bake for 15–20 minutes until the filling is golden brown.
Step 14:
Five minutes before the end of cooking, combine the teriyaki sauce, soy sauce, lemon juice, and honey. Brush the top of each cupcake with the mixture. Return the sushi to the oven for another three minutes.
Step 15:
Remove the pan from the oven and let cool slightly. Carefully place the sushi on a serving platter. Drizzle each cupcake with teriyaki sauce.
Step 16:
Sprinkle the sushi cupcakes with a mixture of white and black sesame seeds and garnish with sprigs of herbs.
Cooking tips
For the best rice texture, use long-grain rice specifically made for sushi.
Do not pack the rice too tightly in the pan, otherwise it may become tough after baking.
If you don't have a muffin pan, you can use regular silicone molds or even small ceramic pots.
To prevent the filling from being too runny, lightly squeeze the crab sticks and salmon before adding them to the mixture.
For a richer flavor, add a pinch of hot pepper or a drop of wasabi to the filling.
Serve sushi cakes warm. They'll taste even better that way.
Don't forget to brush the nori with oil before baking to prevent it from burning and to keep it crispy.
Experiment with the filling: instead of salmon, you can use shrimp, and instead of capelin roe, you can use red or black caviar.
