Veggie Sushi Cups with Sticky Rice and Nori - Vegetarian
The Veggie Sushi Cups with Sticky Rice and Nori bring a modern twist to traditional sushi in a fun, deconstructed format. These enticing cups feature a base of sticky rice delicately seasoned with rice vinegar, sugar, and salt, crowned with vibrant layers of fresh cucumber, creamy avocado, julienned carrot, and thinly sliced radishes. The nori forms crispy, flavorful cups that encase the sushi perfectly, making for an impressive presentation.
Ingrédients
- 1 cup sushi rice
- 1+1/4 cup water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 sheets sheets nori, cut into circles
- 1/2 cup cucumber, diced
- 1/2 cup avocado, diced
- 1/2 cup carrot, julienned
- 1/2 cup radish, thinly sliced
- 1 tablespoon sesame seeds
- 2 tablespoons soy sauce
- 1 tablespoon pickled ginger, chopped
- 1 tablespoon wasabi
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- Combine the rice and water in a saucepan, bring to a boil, then reduce heat and simmer for 18 minutes. Remove from heat and let sit for 10 minutes.
- Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold the mixture into the cooked rice.
- Cut the nori sheets into circles to fit the bottoms of a muffin tin and press into each tin to form cups.
- Fill the nori cups with a layer of sticky rice, pressing down gently.
- Top the rice with layers of cucumber, avocado, carrot, and radish.
- Sprinkle sesame seeds over the top of each cup.
- Serve with soy sauce, pickled ginger, and wasabi on the side.
Nutrition
Serving: 100gCalories: 250kcalCarbohydrates: 45gProtéines: 6gFat: 5gSucre: 4g
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