Tuna Rice Cups

• 總時間: 17 minutes

食材

For the Rice Cups

Cooked sushi rice (enough to fill a cupcake pan)

1–2 tsp rice vinegar

Small pinch of sugar

Pinch of salt

For the Tuna Salad

1 can tuna, drained

2 tbsp mayo

1 tsp lemon juice

1 tbsp finely chopped celery or onion (optional)

Salt and pepper to taste

For Topping

Small avocado slices

Sriracha sauce

Black and/or white sesame seeds

步驟

Season the cooked sushi rice with rice vinegar, sugar, and salt. Mix gently.

Press the seasoned rice firmly into a greased cupcake pan, shaping into small cups. Let set in the fridge for 15–20 minutes or until firm.

Mix the drained tuna with mayo, lemon juice, celery or onion, salt, and pepper until creamy and well combined.

Carefully remove the rice cups from the pan. Top each with a spoonful of tuna salad, a slice of avocado, a drizzle of sriracha, and a sprinkle of sesame seeds.

Fresh, fun, and the cutest sushi-inspired snack. 🤍

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