Description
Crispy Rice Sushi Cupcakes with Smoked Salmon and Avocado are a delightful fusion of flavors and textures, perfect for any occasion. These bite-sized treats feature a crunchy base of sushi rice topped with luscious smoked salmon and creamy avocado, making them an impressive addition to your appetizer spread. Easy to make and visually stunning, they’re sure to be a hit at parties or cozy dinners alike.
Ingredients
Scale
- 1 cup sushi rice
- 1 ¼ cups water
- 3 tbsp rice vinegar
- 4 oz smoked salmon, sliced
- 1 ripe avocado, thinly sliced
- Soy sauce, for drizzling
- 1 tbsp toasted sesame seeds
Instructions
- Rinse sushi rice under cold water until clear. Combine with water in a pot; bring to a boil. Reduce heat and cover for 20 minutes.
- Transfer cooked rice to a bowl; gently fold in rice vinegar while warm.
- Slice avocado and smoked salmon into bite-sized pieces.
- Line a muffin tin with parchment or silicone liners. Fill each cup with sushi rice, pressing down lightly.
- Top each rice mound with smoked salmon and avocado slices. Drizzle with soy sauce and sprinkle sesame seeds on top.
- Chill in the fridge for 30 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 0g
- Sodium: 240mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg