Chicken Sushi Cups are a fun twist on traditional sushi! They have tasty chicken, crunchy veggies, and creamy sauce all packed into a crispy cup. Yum!
These little cups are great for parties or just a fun dinner at home. I love how easy they are to make, and every bite is a delightful surprise. You’ll be amazed at how quickly they disappear!
Key Ingredients & Substitutions
Sushi Rice: Short grain sushi rice is essential for that sticky texture. If you can’t find sushi rice, any short-grain rice can work, but don’t use long-grain as it won’t have the same stickiness.
Rice Vinegar: This adds a tangy flavor to the rice. If you’re in a pinch, you could use apple cider vinegar, but it’ll alter the flavor a bit.
Cucumber: Fresh cucumber gives a nice crunch. If cucumbers aren’t available, try shredded carrots or radishes for a different texture.
Chicken: You can use either grilled or fried chicken. For a healthier option, consider using rotisserie chicken or even baked tofu for a vegetarian twist.
Sauces: Teriyaki sauce adds sweetness; eel sauce is richer. If both are unavailable, a mix of soy sauce and honey can mimic the flavor.
How Do I Perfectly Cook Sushi Rice?
Cooking sushi rice correctly is crucial for the cups to hold together. Here’s a breakdown:
- Rinse: Wash the sushi rice under cold water until it runs clear to remove excess starch.
- Cook: Use a rice cooker if you have one, or bring the rinsed rice and water to a boil, then cover and simmer on low heat for 15-20 mins.
- Season: After cooking, let the rice sit for 10 mins off the heat. Then gently fold in the vinegar mixture without mashing the rice.
- Cool: Spread the rice on a baking sheet to cool it evenly and prevent clumping.
Your rice should be sticky but not mushy; this helps keep the sushi cups intact!
How to Make Chicken Sushi Cups
Ingredients You’ll Need:
For the Base:
- 2 cups sushi rice (short grain rice)
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
For the Cups:
- 1 large cucumber, thinly sliced
- 2 cooked chicken breasts, cut into bite-size pieces (fried or grilled)
For Toppings:
- 2 tbsp teriyaki sauce or eel sauce
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds
- Optional garnish: microgreens or sprouts
For Serving:
- Soy sauce for dipping
How Much Time Will You Need?
This recipe takes about 30 minutes of prep and cooking time, and once assembled, you’ll want to serve them right away. Grab your ingredients and get ready for some delicious fun!
Step-by-Step Instructions:
1. Prepare the Sushi Rice:
Start by rinsing the sushi rice under cold water until the water runs clear. This removes excess starch. Then, combine the rinsed rice with 2 1/2 cups of water in a rice cooker, or use a pot if you don’t have one. Cook according to the rice cooker instructions or bring to a boil, then reduce the heat and cover, simmering for about 15-20 minutes until the rice is tender.
2. Season the Rice:
While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until everything is dissolved. Once the rice is done cooking, gently fold this vinegar mixture into the rice, being careful not to mash it. Let the rice cool to room temperature so it’s easy to handle.
3. Create the Cucumber Cups:
Lightly grease a 12-cup mini muffin or tart pan. Take the cucumber slices and line each cup, overlapping them slightly to create a nice rim. This will hold all the delicious fillings!
4. Assemble Your Sushi Cups:
Press a small spoonful of the seasoned sushi rice into the bottom of each cucumber-lined cup. Make sure to pack it in gently so it holds its shape.
5. Add the Chicken:
Place a piece of cooked chicken on top of the rice in each cup. You can choose to use grilled or fried chicken as per your taste.
6. Drizzle with Sauce:
Drizzle teriyaki or eel sauce over the chicken pieces in each cup. This adds a nice flavor and moisture to the cups.
7. Final Touches:
Sprinkle the green onions and sesame seeds over the top of each cup for added flavor and crunch. For a fresh touch, you can also add a few microgreens or sprouts on top!
8. Serve and Enjoy:
These chicken sushi cups are best served immediately while they’re fresh. Pair them with soy sauce on the side for dipping—enjoy every bite!
These delightful chicken sushi cups bring together the classic flavors of sushi with a fun twist. They are not only tasty but also quick to prepare, perfect for your next gathering or family meal!
Can I Use Leftover Rice for This Recipe?
Absolutely! Leftover sushi rice works perfectly for these cups. Just be sure to reheat it slightly in the microwave and mix in a bit of rice vinegar if it has dried out a bit.
What If I Don’t Have a Mini Muffin Pan?
No worries! You can use any small, heat-proof cups or ramekins, or even form the cucumber cups on a plate. Just adjust the assembly process to suit your chosen container.
How Should I Store Any Leftovers?
If you have any leftovers, store them in an airtight container in the fridge and consume them within a day. Just note that the cucumber may lose some crispness, so enjoy them fresh if possible!
Can I Customize the Fillings?
Of course! Feel free to add other ingredients like avocado, crab meat, or even spicy tuna. Just ensure they fit well in the cucumber cups for easy serving!
