Sushi-ish Creations

Create the flavours of sushi you love at home with these two creative ideas: Sushi Rice Cups and Nori Wraps.

Prep Time: 10 min

Rice

2 cups of short grain rice
2 1/2 cups of water
2 tsp rice vinegar
pinch salt
pinch of sugar
- Cook rice in water. Fluff with a fork when done and set aside with the lid off to cool. Mix in the vinegar salt and sugar when fully cooled.

Tuna Salad

2 can tuna
1/4 cup mayonnaise
2 tsp lemon juice
2 stalks celery, minced
1 tbsp gochujang
- Combine all the ingredients together in a bowl and set aside for use.

Toppings

Nori Wraps (pictured above)

Cut to the centre of a sheet of nori starting at the mid point between two corners. Imagine four quadrants; bottom left, top left, top right and bottom right. The bottom quadrants are divided by the cut.
Spread cream cheese in the bottom left quadrant.
Spread a thin layer of tuna salad in the top left quadrant.
Place 3-6 thinly sliced strips of cucumber on the top right quadrant.
Spoon a couple tablespoons of cooked rice in the bottom right quadrant.
Fold the cream cheese on top of the tuna. Fold that on top of the cucumbers. Bring up the riced quadrant on top to complete the square.
Cut in half and enjoy by dipping into your favourite sushi dips.

Rice Cups

Pre-heat oven to 350F. Arrange silicone muffin cups in a muffin tin or on a baking sheet.
Use and ice cream scoop to spoon out about 1/4 cup of rice per cup. Use the back of a tablespoon to make an indent in each of the cups
Bake the rice cups in the pre-heated oven for 12-15 min, until a little crispy on the outside & edges. Remove from the oven and allow to cool.
Fill the indents with a cookie scoop of tuna salad.
Top with diced avocado, sriracha mayo, soy sauce and sesame seeds.

Play with these fillings to create your favourite sushi or kimbap flavours. We can imagine any leftover protein diced and in here or any of your favourite veggies. This is simply a road map where you decide the destination

This amazing recipe was written by Erin Walker