Introduction Sushi is traditionally rolled — a laborious process that requires skill and a special bamboo mat. These little sushi cups are much easier to make. Sticky sushi rice is pressed into a mini muffin tin and baked in the oven until the edges are golden and crisp, forming a little cup that holds the fillings. There's no rolling and no oil needed. Each cup is then filled with creamy mashed avocado, crunchy cucumber and grated carrot, drizzled with spicy hung curd and finished with a sprinkle of sesame seeds, strips of seaweed and a few drops of lime. They make a fun appetizer or light lunch that can quickly be assembled from leftover rice and are always popular with kids and adults. Nutritional Benefits: Avocado: Monounsaturated fats, fibre and potassium Cucumber and carrot: Hydration, crunch and vitamin A Nori: Minerals such as iodine Sesame seeds: Calcium and healthy fats Hung curd: Adds some protein with a creamy and spicy kick.
630 kcal
Calories
18 g
Protein
80 g
Carbs
28 g
Fat
While the rice is warm, combine it with the rice vinegar, salt and half the sesame seeds.
Lightly press the mixture into 8 cups of a silicone mini muffin tin to form a thick layer around the sides and a thinner layer at the bottom, leaving a little dip in the centre of each.
Bake for 18-20 minutes or until the edges are golden and crisp.
Cool the rice cups for 5 minutes in the tin before gently lifting out.
Meanwhile, mash the avocado with the lime juice and a little salt.
Toss the cucumber and carrot together in a small bowl.
Whisk the hung curd with the chilli garlic sauce and lime juice to make a spicy drizzle.
Fill each cup with some of the mashed avocado, then top with the vegetable mixture.
Drizzle with the spicy yogurt and sprinkle with the remaining sesame seeds and strips of seaweed.
Finish with some spring onion, coriander and a squeeze of lime to serve.
