Greetings everyone! This week in Singapore has been all about cozy sweater weather, with continuous showers every day. While some might feel a bit down with the constant rain, I absolutely adore it. Given the chance, all I’d want is to snuggle up with a great book and savor a cup of hot tea. The only downside is, the eternal laundry struggle! I am not a huge fan of the dryer. Sure, it gets the job done quickly, but the wrinkles it leaves behind? Your girl here is definitely not a fan of ironing.
By the way, do you all like Japanese cuisine? I’m not too adventurous with it, but I love sushi. Honestly, sushi can get costly because the authentic ones are truly a labor of love. It’s an art form for the Japanese, taking them years to master the craft of sushi-making.
Kudos to the ingenious mind who conceived the baked sushi! This invention hasn’t just saved me money; it’s also made it incredibly convenient to satisfy my sushi cravings at home whenever they strike. I view baked sushi as a deconstructed version of the traditional sushi roll, providing a convenient and time-saving alternative that still delivers the familiar flavors of sushi. I am glad that I still get to enjoy the comfort of eating tangy rice, creamy seafood, and nori all in one bite without much of a hassle.
Baked sushi has gained popularity but it is even more fun to eat when it comes in little cups like these. Creating these sushi muffins is a breeze. Begin by cooking some sushi rice and then seasoning it with some sushi vinegar. Although you can create your own sushi vinegar by mixing rice vinegar, salt, and sugar, pre-made sushi vinegar is easily accessible. Still, I suggest adding a bit of sugar and salt to enhance the flavor, even when using pre-made sushi vinegar.
These versatile sushi muffins can be adapted to your liking. Salmon is a classic choice, but don’t hesitate to experiment with crab sticks, prawns, or other toppings that tickle your fancy.
Try out this easy sushi muffin recipe and immerse yourself in the familiar flavors of sushi. This versatile recipe will quickly become a favorite in your culinary collection, providing endless opportunities to experiment with various toppings and flavor combinations. Their portability and versatility make them ideal for lunchboxes, parties, picnics, and countless other occasions.
- 4x sheets of Nori
- 1 cups uncooked Japanese short-grain white rice
- 1¼ cups water
- 4 Tbsp seasoned rice vinegar/sushi vinegar (See notes)
- 3 tbsp rice vinegar (unseasoned)
- 1½ tbsp sugar
- ¾ tsp salt
- 2 cups shredded crabstick
- 2 cups prawns, cut into cubes (steamed or pan fried)
- ¼ cup kewpie mayo
- 2 tbsp Sriracha sauce
- ½ tsp crushed black pepper
- 3 stalks of spring onion, sliced
- 2 tbsp kewpie mayo
- 1 tbsp Sriracha sauce
- Roasted sesame seeds/furikake
- More spring onion for garnishing
- Give the rice a good rinse. When the water is almost clear, drain the rice very well.
- Add rice and water to your rice cooker and cook as per normal.
- Transfer the cooked rice onto a platter. Spread out the rice evenly so it will cool faster.
- Mix the vinegar, sugar and salt in a bowl. Pop the bowl in the microwave till the sugar is dissolved.
- Pour the vinegar mixture over the rice and give it a good mix. Set aside.
- Place the mayonnaise, sriracha and black pepper in a bowl and give it a good mix.
- Add crabstick, prawns and spring onion and mix well. Set aside.
- Mix both the ingredients and set aside.
- Preheat your oven to 180°C.
- Grab a scissor and cut your nori sheets into four equal squares.
- To each nori square, add about 1 heaping tablespoon of rice and spread out slightly. Transfer the square to your muffin slot, pushing down gently.
- Place a tablespoon of topping on each to center the rice in the middle with the edges coming up along the sides of the slot.
- Bake for 10 minutes.
- Once slightly cool, top with spicy mayo, spring onion and toasted sesame seeds or furikake.