California (by way of Alaska) Roll Baked Sushi Cups
Wild Alaska surimi seafood made with real Alaska pollock, make these protein-powered, two-bite surimi and rice cups the easiest holiday appetizer, potluck contribution or after-school snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 8
- Yield: 8 cups
Ingredients
Rice cups
- 3 cups cooked sushi rice
- 2 teaspoons rice vinegar
- 24 nori squares
Filling
- 2 cups shredded surimi seafood
- 2 English cucumber, small dice
- 2 avocados, peeled and chopped,½ cubes
- 4 scallions, very thinly sliced on the bias
- 1 ½ teaspoons sesame oil
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
Drizzle
- ½ cup mayonnaise
- 4 teaspoons sriracha
Garnish
- sesame seeds
- furikake
Preparation
-
Step 1 Prepare the rice cups
Preheat the oven to 400 and lightly grease a standard-size muffin tin. Cut nori sheets to fit each cavity of the muffin tin. Mix the cooked rice and vinegar in a bowl. Add 2-3 tablespoons of rice to each nori sheet and press into the muffin tin, folding the sides to fit. Bake cups for 15 minutes.
-
Step 2 Prepare surimi topping
Combine sesame oil, soy sauce, and vinegar in a medium bowl. Add the surimi, avocado, and cucumber. Toss gently in the sauce and chill until the rice cups are ready.
-
Step 3 Assemble
Combine the mayonnaise and sriracha and add to a squirt bottle. Remove rice cups from the muffin tip and arrange on a plate or platter. Using a scoop, add surimi filling to the rice cups. Top with garnish and serve.
