Entrees

Sushi Cups/Bowl

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

Sushi Cups/Bowl

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

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

Nutritional information per sushi cup:Calories 123 (12% from fat)
carb. 26g
pro. 3gfat 2g
sat. fat 0g
chol. 0mg
sod. 96mgcalc. 12mg
fiber 2gNutritional information per sushi bowl:Calories 247 (12% from fat)
carb. 52g
pro. 5gfat 3g
sat. fat 0g
chol. 0mg
sod. 193mgcalc. 25mg
fiber 3g

Ingrédients

  • 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)

Preparation

  1. 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. 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. 3. Serve immediately.
  4. 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.