Crispy Rice Tuna-Avocado Sushi Cups by @starinfinitefood

40 min

12 servings

🐟

280 g

Yellowtail tuna, canned

🥑

200 g

Avocado

🥒

75 g

Mini cucumbers

🧅

2 tbsp

Scallions

🌱

9 g

Sesame seeds

🥢

15 ml

Tamari soy sauce

🫗

5 ml

Sesame oil

🍚

480 g

Sushi rice, cooked

🥑

15 ml

Avocado oil

🌿

4 g

Cilantro

🌱

3 g

Black and white sesame seeds

🥚

60 ml

Spicy mayo

  1. Preheat

    Preheat the oven to 400°F (205°C) and line the muffin pan with 12 liners.

  2. Grease
    • avocado oil

    Lightly grease all muffin liners with avocado oil.

  3. Mash
    • avocado

    Mash half of the avocado in the small bowl.

  4. Mix
    • canned yellowtail tuna
    • avocado
    • mini cucumber

    Mix the tuna, mashed avocado, cucumber, scallion, sesame seeds, tamari soy sauce, and sesame oil until combined.

  5. Fold
    • avocado
    • Yellowtail tuna, canned

    Fold the diced remaining avocado gently into the tuna mixture.

  6. Refrigerate
    • Yellowtail tuna, canned
    • Sushi rice, cooked

    Refrigerate the tuna-avocado filling while preparing the rice cups.

  7. Place
    • cooked sushi rice

    Place 2 to 3 tablespoons of cooked sushi rice into each lined muffin cup.

  8. Press
    • cooked sushi rice

    Press the rice with the back of a spoon to form 12 small baskets.

  9. Brush
    • avocado oil
    • Sushi rice, cooked

    Brush the rice baskets lightly with avocado oil.

  10. Bake
    • cooked sushi rice

    Bake the rice baskets for 13 to 16 minutes until their edges are golden.

  11. Cool
    • Sushi rice, cooked

    Cool the rice cups completely, then remove the liners.

  12. Fill
    • canned yellowtail tuna
    • avocado
    • mini cucumber

    Fill each crispy rice cup with a scoop of tuna-avocado filling.

  13. Drizzle
    • spicy mayo
    • fresh cilantro
    • black sesame seeds

    Drizzle with spicy mayo and garnish with cilantro and black sesame seeds.

Crispy Rice Tuna-Avocado Sushi Cups by @starinfinitefood

40 min

12 servings

🐟

280 g

Yellowtail tuna, canned

🥑

200 g

Avocado

🥒

75 g

Mini cucumbers

🧅

2 tbsp

Scallions

🌱

9 g

Sesame seeds

🥢

15 ml

Tamari soy sauce

🫗

5 ml

Sesame oil

🍚

480 g

Sushi rice, cooked

🥑

15 ml

Avocado oil

🌿

4 g

Cilantro

🌱

3 g

Black and white sesame seeds

🥚

60 ml

Spicy mayo

Preparation Steps

  1. Step 1/13

    Preheat the oven to 400°F (205°C) and line the muffin pan with 12 liners.

    🧁muffin pan
    🧁muffin liners

  2. Step 2/13

    Lightly grease all muffin liners with avocado oil.

    🥑avocado oil
    🧁muffin pan
    🧁muffin liners
    🖌️pastry brush

  3. Step 3/13

    Mash half of the avocado in the small bowl.

    🥑avocado
    🥣small bowl
    🥄spoon

  4. Step 4/13

    Mix the tuna, mashed avocado, cucumber, scallion, sesame seeds, tamari soy sauce, and sesame oil until combined.

    🐟canned yellowtail tuna
    🥑avocado
    🥒mini cucumber
    🧅scallion
    🌱sesame seeds
    🥢tamari soy sauce
    🫗sesame oil
    🥣small bowl
    🥄spoon
    🥄measuring spoons

  5. Step 5/13

    Fold the diced remaining avocado gently into the tuna mixture.

    🥑avocado
    🥣small bowl
    🥄spoon

  6. Step 6/13

    Refrigerate the tuna-avocado filling while preparing the rice cups.

    🥣small bowl

  7. Step 7/13

    Place 2 to 3 tablespoons of cooked sushi rice into each lined muffin cup.

    🍚cooked sushi rice
    🧁muffin pan
    🧁muffin liners
    🥄measuring spoons

  8. Step 8/13

    Press the rice with the back of a spoon to form 12 small baskets.

    🍚cooked sushi rice
    🧁muffin pan
    🥄spoon

  9. Step 9/13

    Brush the rice baskets lightly with avocado oil.

    🥑avocado oil
    🧁muffin pan
    🖌️pastry brush

  10. Step 10/13

    Bake the rice baskets for 13 to 16 minutes until their edges are golden.

    🍚cooked sushi rice
    🧁muffin pan

  11. Step 11/13

    Cool the rice cups completely, then remove the liners.

    🧁muffin pan
    🧁muffin liners

  12. Step 12/13

    Fill each crispy rice cup with a scoop of tuna-avocado filling.

    🐟canned yellowtail tuna
    🥑avocado
    🥒mini cucumber
    🧅scallion
    🌱sesame seeds
    🥢tamari soy sauce
    🫗sesame oil
    🥄spoon

  13. Step 13/13

    Drizzle with spicy mayo and garnish with cilantro and black sesame seeds.

    🥚spicy mayo
    🌿fresh cilantro
    🌱black sesame seeds
    🥄spoon

Composition

Ingredients

Types

Fruit, Seeds, Condiments, Oils

Ingredients

Yellowtail tuna, canned, Avocado, Mini cucumbers, Scallions, Sesame seeds, Tamari soy sauce, Sesame oil, Sushi rice, cooked, Avocado oil, Cilantro, Black and white sesame seeds, Spicy mayo

Notes

Avocado (divided, half cubed and half mashed), Mini cucumbers (finely chopped), Scallions (chopped), Sushi rice, cooked (room temp, 1 1/2 cups dry made according to package), Avocado oil (for brushing), Cilantro (chopped, for topping), Black and white sesame seeds (for topping)

Allergens

Sesame, Soy

Dietetics

Dietary regimen

Pescatarian, Dairy-free

Calories

185 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 19g, Fat: 8g, Fiber: 2g, Sugars: 1g

Nutritional Information

Minerals

Sodium: 280mg, Potassium: 280mg, Iron: 1mg

Vitamins

Vitamin D: 2mcg, Vitamin E: 1mg, Vitamin K: 8mcg, Vitamin C: 2mg

Preparation

Time Information

Preparation

25 minutes

Cooking

15 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

muffin pan, muffin liners, small bowl, spoon, pastry brush, measuring cups, measuring spoons

Appliances

Oven, Refrigerator

Type

Type

Type Of Dish

Snack, Starter, Appetizer

Occasions

Party, Lunch, Dinner, Game Day

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

Japanese, American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Creamy, Crispy, Tender

Flavors

Savory, Umami, Spicy, Nutty, Fresh

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours because of tuna and mayonnaise), fridge : 2 days (Store filling and rice cups separately in airtight containers,Assemble immediately before serving for best crispness), freezer : 1 month (Freeze baked unfilled rice cups only,Thaw and re-crisp in the oven before filling)