This is a fun take on sushi! This fantastic technique allows you to exercise your creativity and create food that’s tasty, healthy and truly Instagram-worthy. We put hoisin sauce in the middle of our cupcakes, but you can add whatever you like. Wasabi and ginger is a great traditional filling.
Henry Firth and Ian Theasby's Bish Bash Bosh!: Sushi cupcakes
Print ThisIngredients
- 400g sushi rice
- 30ml rice vinegar
- 25g caster sugar
- ½ tsp salt
- 12 nori sheets
- 6 tsp hoisin sauce
- Black sesame seeds, for sprinkling
- Pickled ginger, to serve
- Soy sauce, to serve
- Wasabi, to serve, optional
- For the vegetable toppings
- 1 red pepper
- 1 carrot
- ¼ cucumber
- 1 small avocado
- 10 fresh chives
- 5 radishes
- For the dipping sauce
- Sriracha
- Egg-free mayonnaise
Instructions
Cook the sushi rice following the instructions on the packet, ensuring that it is dry and sticky when cooked
Put a small saucepan on a medium heat. Pour in the rice vinegar, sugar and salt and heat until the sugar has dissolved. Let cool to room temperature, then pour over the cooked rice, gently stirring until all the liquid is absorbed. Spread the rice over a baking tray greased with oil and let cool to room temperature, when it should be dry but sticky.
Stack the nori sheets and lay the saucer on top. Cut around it to make nori circles. Find the centre of the nori stack and cut a neat, straight slit from the centre to the outer edges. Take one circle and fashion a cone that is roughly 8cm wide at the base. Wet your finger and lightly brush along the slit to stick it in place. Using a 12 hole muffin tin, put the cone into one of the muffin holes, then repeat to fill the rest.
Wet your hands and roll a golf ball-sized ball of rice. Poke a hole in the centre and pour in easpoon hoisin sauce. Pack more rice over the hole to seal in the sauce. Smooth the outside and place in one of the nori muffin cases. Repeat to fill all the cases.
Cut the pepper in half, cut out the stems and seeds and thinly slice. Peel the carrot and cut into matchsticks, thin rounds or ribbons. Cut the cucumber in the same way. Halve and carefully stone the avocado then finely slice. Chop the chives and trim and finely slice the radishes.
Make a quick dipping sauce by stirring sriracha into the egg-free mayonnaise to taste. Finely chop the pickled ginger.
Decorate your sushi cupcakes with the prepared vegetables and sprinkle them with black sesame seeds. Serve with soy sauce, wasabi, if using, pickled ginger and the dipping sauce on the side.
BISH BASH BOSH!, HQ Harper Collins, £20.
