Sushi Cups/Bowl

Cuisinart original

Think outside the roll with these fun sushi cups (or bowl, if you are looking for a quick and easy alternative). They take a lot less precision and you can fill them with your favorite fillings. Here we give a colorful selection of vegetables and fruit to make an impressive presentation. This recipe is easily adaptable – add in marinated tofu, steamed shrimp or salmon, etc.

Function: Sushi

Yields

Makes 6 servings (for sushi cups) or 3 servings (for sushi bowl)

Ingredients

Nori strips

1½ cups Perfect Sushi Rice (page 22)

Bowl of cold water (to help in forming the sushi cups – not necessary if

making a Sushi Bowl)

1 tablespoon rice vinegar

¼ medium carrot, cut into matchsticks

1 radish, cut into matchsticks

½ small cucumber, seeded and cut into matchsticks

1 green onion, thinly sliced

¼ mango, peeled, pitted and cut into small cubes

¼ avocado, pitted and thinly sliced

Sesame oil

Soy sauce, reduced sodium

Rice vinegar

Wasabi

Pickled ginger

Furikake (Japanese seasoning found in the spice or Asian section of most

grocery stores)

Nutritional information

Nutritional information per sushi cup:

Calories 123 (12% from fat) • carb. 26g • pro. 3g

fat 2g • sat. fat 0g • chol. 0mg • sod. 96mg

calc. 12mg • fiber 2g

Nutritional information per sushi bowl:

Calories 247 (12% from fat) • carb. 52g • pro. 5g

fat 3g • sat. fat 0g • chol. 0mg • sod. 193mg

calc. 25mg • fiber 3g

Instructions

1. Line each cup in a 6-cup muffin pan with plastic wrap. Line each cup with two pieces of the nori, making a cross or “x” in the bottom/sides of the cup. Scoop ¼ cup of rice into each lined cup and, using wet hands, press down to fill the bottom and up the sides (to make a rice cup).

2. Fill each cup with a selection of the suggested foods above, finishing with a drizzle of each of the sesame oil, soy sauce, and rice vinegar, a pinch of wasabi, a piece of ginger and a sprinkle of the furikake.

3. Serve immediately.

NOTE: If making a sushi bowl, omit the nori and divide the rice among three individual bowls. Fill each with a selection of the vegetables and fruit and then drizzle each of the sauces, a dash of wasabi (to taste), pickled ginger and ½ teaspoon of the furikake.