The cupcake trend is in need of an update, and there is no better way to do it than with fresh, colorful sushi.
1 cup sushi rice
1 teaspoon rice vinegar
1 teaspoon mirin
1 teaspoon sesame oil, plus more for coating liners
1 tablespoon Sriracha, plus more to taste
1/2 cup mayonnaise
8 ounces sushi-grade salmon
8 ounces sushi-grade tuna
To top cupcakes:
1 avocado, sliced
1 watermelon radish, sliced
1 cucumber, sliced
1 package salmon roe
1 package micro-greens
Cook rice according to package directions using a 1:1 ratio of water to rice. Once rice has cooled slightly, add rice vinegar, mirin and sesame oil.
In a small bowl, add mayonnaise and half the Sriracha. Stir to combine.
Cut salmon in half. Slice one half into thin strips, and cut the other half into cubes. Cube the tuna and place in a bowl. Add remaining Sriracha to taste and mash with a fork until it reaches spicy tuna texture.
Coat 8 cupcake liners with sesame oil and place in a cupcake pan. Add a spoonful of rice to each liner and press down to flatten. Add a layer of spicy tuna, then top with another spoonful of rice, forming into a cupcake shape.
Top each sushi cupcake with a variety of toppings based on preference. Make sure to mix up colors and textures for the best combinations.
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