These Chicken Sushi Cups are a fun twist on traditional sushi! Made with tender chicken, fresh veggies, and your favorite sauces, they’re a tasty bite-sized treat.
Honestly, who can resist tiny cups of yumminess? I love packing these for lunch—perfect for sharing or sneaking a few bites when no one is looking! 😄
Key Ingredients & Substitutions
Nori Seaweed: This gives the sushi cups their base. If you’re not a fan of nori, try using rice paper or even lettuce leaves for a fresh take.
Sushi Rice: Regular rice won’t work as well here. You can substitute it with short-grain brown rice. If you’re looking to avoid carbs, cauliflower rice is a fun alternative.
Chicken: I love using shredded rotisserie chicken for extra flavor and ease. You can also use leftover chicken or even tofu for a vegetarian option.
Avocado: This adds creaminess. If you’re not a fan, cucumber or cream cheese can make a great substitute too!
Tobiko or Masago: Both are optional, but they add a delightful crunch. If you can’t find them, try crushed nuts or seeds for extra texture.
How Do I Shape the Nori Cups Perfectly?
Shaping nori cups is simple but needs attention to detail. Here’s how to get it just right:
- Preheat your oven and grease a mini muffin tin lightly. This prevents sticking.
- Cut the nori sheets into squares. Aim for pieces big enough to cover the sides of the muffin cups.
- Press the nori into the muffin tins gently. Make sure it’s snug but not tearing.
- Bake just for a few minutes until the nori is slightly crisp but not burnt. This helps them hold shape!
With these tips, your nori cups will come out perfectly shaped and ready to fill!
Chicken Sushi Cups
Ingredients You’ll Need:
For the Sushi Cups:
- 3 sheets nori seaweed
- 1 1/2 cups cooked sushi rice (warm)
- 1 cup cooked chicken breast, shredded
- 1 avocado, diced
- 1/2 cup red bell pepper, finely diced
- 2 tbsp green onions, thinly sliced
- 2 tbsp tobiko (flying fish roe) or masago (optional)
For the Sauce:
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp sesame oil
- Small pinch of salt
For Serving:
- Wasabi (optional)
- Pickled ginger (optional)
How Much Time Will You Need?
This fun recipe takes about 20 minutes of preparation time. You’ll be cooking, assembling, and then it’s ready to serve! Gather your ingredients, and let’s get started!
Step-by-Step Instructions:
1. Preheat and Prepare Your Muffin Tin:
Start by preheating your oven to 350°F (175°C). Lightly grease a mini muffin tin with cooking spray or a little oil to prevent sticking. This will help your sushi cups pop out easily later on!
2. Shape the Nori Cups:
Cut each nori sheet into 4 equal squares. Take each square and press it into the greased muffin cup to form a little cup shape. Don’t worry if it doesn’t look perfect—this is all about fun!
3. Season the Sushi Rice:
In a small bowl, mix together the rice vinegar, sugar, and a pinch of salt until the sugar dissolves. Pour this mixture over the warm sushi rice. Gently fold the rice to combine without smashing it. Let it cool for just a couple of minutes!
4. Fill the Nori Cups:
Now it’s time to fill your cups! Take a spoonful of seasoned sushi rice and press it gently into the bottom of each nori cup. This will be your delicious base!
5. Add Your Tasty Toppings:
Next, layer on your shredded chicken, diced avocado, and red bell pepper. Feel free to get creative with the amounts—make it as colorful as you like!
6. Add the Final Touches:
Sprinkle a little green onion and the optional tobiko or masago over each cup. Finally, drizzle a tiny bit of soy sauce or tamari and sesame oil on top for extra flavor!
7. Bake and Serve:
Carefully remove the sushi cups from the muffin tin and place them on a serving plate. If you’d like, serve with wasabi and pickled ginger on the side for an extra kick.
Enjoy these bite-sized Chicken Sushi Cups as a fun appetizer or light meal! They’re sure to impress family and friends! 🍣
Can I Use Brown Rice Instead of Sushi Rice?
Yes, you can use short-grain brown rice as a healthier substitute! Just keep in mind that the texture will be slightly different, and make sure to season it similarly with vinegar and sugar.
How Do I Store Leftover Sushi Cups?
Store any leftovers in an airtight container in the fridge for up to 2 days. To keep the nori from getting soggy, it’s best to store the filling and nori cups separately and assemble them just before serving!
Can I Make These Sushi Cups in Advance?
You can prepare the rice and the filling in advance! Just get everything ready and fill the nori cups right before serving to ensure they stay crisp and fresh.
What Can I Use Instead of Tobiko?
If you can’t find tobiko or masago, try using crushed nuts, seeds, or even some crispy onions for a delightful crunch. You could also skip it altogether if you prefer!