Sunday, July 12, 2020

Plant-Based Sushi Cups

These sushi cups make a great appetizer to serve guests, are perfect for taking to a party or potluck, or even eaten as an entire meal! You can prep up the sushi cup filling earlier in the day, then start the process of putting them all together about 30 minutes to an hour before you are ready to serve them.

Sushi Rice:

4 cups of cooked jasmine rice or short-grain rice
2 T rice vinegar
2 t maple syrup

Sushi Cup Filling/Toppings:Baked Teriyaki Tofu
2 carrots, peeled and shredded
1 medium cucumber, peeled and diced small
avocado, diced small
1 ripe mango, diced small
1 jalapeno, diced small
1-2 green onions, chopped
sheet of organic nori, chopped finely in a cup blender or by hand
toasted sesame seeds
Sriracha sauce
Teriyaki sauce or Sky Valley Teriyaki Sauce

Parchment paper or If You Care Jumbo Parchment Muffin Cups and a 12-cup muffin tin.

Prep/cut up all of the sushi filling items earlier in the day and keep them refrigerated (including the rice and Baked Teriyaki Tofu) in containers. About 30 minutes to an hour before serving, pour rice vinegar and maple syrup into a large bowl. Whisk together well. Add the cooked rice and with a fork, gently work the rice into the vinegar mixture. Place the parchment muffin cups into the muffin pan compartments. They will stay down when you place rice into them. Add about 1/4 cup rice into a cup, pressing down into the bottom and up on the sides. The rice should be sticky and moldable. Leave plenty of space for the sushi fillings/toppings. Cover with plastic wrap and refrigerate for at least 30 minutes. Fill with a combination of the sushi fillings, then top with the crushed nori, green onions, sesame seeds, and drizzle the sauces. Serve chilled with a spoon.

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