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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- Guys, I've got your next viral photo right here, sushi cupcakes. You've gotta check this out. All your friends are gonna love this Insta-worthy recipe. Let's go. First off, I have my sushi rice. For hose of you that don't know, sushi is all about the rice. The word sushi actually means marinated rice. So here's what we're gonna do. I have a little bit of rice vinegar that we're gonna season this rice with. I also have some mirin. Mirin is sweetened rice wine or sweetened sake. All right, and then last but not least, we have the sesame oil. I'm gonna use very, very little of this. A little bit goes a long way. Perfect. I'm just gonna mix this all up. All right, next we're gonna make our Sriracha mayo. What we're gonna do is we're gonna take a little bit of this mayo, throw it in here and then add a little bit of Sriracha. Depending on how spicy you like things, you can add more, less, totally up to you. You make the call. We just mix this in. All right. Perfect, now that's all blended, we're good to go. So we got a beautiful piece of salmon here. Super fresh. All right, I'm slicing it right in the middle because I'm gonna use it two ways. I'm gonna slice this up, sashimi like pieces. You can do it all in one slice in one long cut. That's definitely better. With this one, we're gonna cut up into little cubes kinda similar to like if you were to go to a poke restaurant and get those little cubed up salmon. So, that looks perfect. All right, so now we're gonna move on to the tuna. We're going to cube it up and then also turn it into spicy tuna. I'm gonna take some Sriracha, throw this in here and then I'm just gonna mash it with a fork. All right, this is good to go. So what I've got here is some cupcake wrap that's in a cupcake tin. I'm gonna take our rice and just put a little bit on the bottom of each cupcake liner. Okay, I'm gonna push this to the bottom. Now what we're gonna do is we're gonna stuff it with our spicy tuna. All right, our spicy tuna's in. We go back to the rice. Right on top. So what I'm gonna do is on this one, I'm gonna line it with some of this beautifully sliced avocado, and add some of my nicely cut salmon, top it with some tuna and our fish eggs. These are salmon eggs. They have delicious flavor when they just burst all that deliciousness in your mouth. Also got some sliced up cucumber. You can just decorate this however you want. This is your creation. I'm gonna finish it off with a little bit of microgreens, some of our Sriracha mayo to go right on top. And lastly, our sesame seeds. We're gonna sesame bae that. Beautiful. And there you have it. Gorgeous Insta-worthy. And you know what? I'm gonna try to get a jump start and post it myself. Hey! All right, cool. There you guys go. The sushi cupcake. A culinary masterpiece. Hurry up, make it. This is totally Insta-worthy, enjoy.