A New Year’s Treat: Sushi Cupcakes
First, let’s get this out of the way: this is NOT a cupcake that looks like sushi. It is real sushi that looks like a cupcake. While visiting Honolulu during Christmas week 2013, I encountered this delicious pupu (Hawaiian for small plate dish or appetizer) at my favorite local bar. It was the perfect night to have it since I had been craving for poke and other raw fish (sushi and sashimi) all week.
I promised myself that when I got back to California, I would try to make my version of this delectable dish. It turns out to be quite easy to prepare and not much cooking to do. The next time I host a cocktail party, I would definitely make the sushi cupcakes the mainstay menu item.
I used tuna for this recipe, but you can always substitute it with your favorite raw fish like salmon or mackerel. You can even make it vegetarian, using just cucumber and avocado. The possibilities are endless!
1/3 lb sushi-grade fresh tuna, sliced into tiny cubes
1/4 cup green onions, chopped
1/4 cup cucumber, sliced into tiny cubes
1/2 cup low-fat mayonnaise
2 tbsps Sriracha sauce
1/4 tsp toasted sesame oil
1 tsp honey
2 cups cooked sushi rice
1 sheet roasted dried seaweed, shredded
1/3 cup sesame seeds
6 stems radishoots (sprouted radish seeds) for garnish
2 tbsps pickled ginger
In a small bowl, combine the tuna, cucumber and green onions and mix well. Set aside. Prepare the sushi sauce by mixing mayonnaise, srirachi sauce, sesame oil and honey in a separate bowl. Take 1/2 cup of sushi rice and form into a cylinder shape, about 3 inches in diameter and 1 /2 inches in height. Roll the sides of the rice onto the shredded seaweed, then onto the sesame seeds. Place a generous amount of the sushi mixture on top of the rice, adding the sushi sauce over it. Garnish with radishoot. Repeat process for additional sushi cupcakes. Serve with a side of pickled ginger