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Preheat your oven to 375°F (190°C). In a medium bowl, combine the cooked sushi rice with the rice vinegar, a small pinch of sugar, and a pinch of salt. Mix gently until well combined.

Lightly grease a standard cupcake pan. Using a small scoop or your hands, fill each cavity of the cupcake pan with the seasoned sushi rice. Press the rice down firmly to form a cup shape with a hollow center in each cavity.

Place the cupcake pan with the rice cups into the preheated oven. Bake for 12-15 minutes, or until the rice cups are slightly golden and hold their shape well.

While the rice cups are baking, prepare the tuna salad. In a separate bowl, combine the drained Safe Catch Elite Pure Tuna, mayonnaise, lemon juice, finely chopped celery or onion (if using), and salt and pepper to taste. Mix until thoroughly combined.

Once the rice cups are baked, carefully remove them from the oven and let them cool in the pan for a few minutes before gently removing them. This helps them maintain their shape.

Using the same small scoop or a spoon, fill the hollow center of each baked rice cup with the prepared tuna salad.

Squeeze sriracha sauce over the tuna salad in each cup. If desired, you can also add another dark sauce like unagi sauce or balsamic glaze for extra flavor.

Place small slices of avocado on top of the sauces in each tuna rice cup.

Sprinkle black and/or white sesame seeds over the avocado and sauces for garnish.

Serve immediately and enjoy your Tuna Rice Cups!


Preheat your oven to 375°F (190°C). In a medium bowl, combine the cooked sushi rice with the rice vinegar, a small pinch of sugar, and a pinch of salt. Mix gently until well combined.

Lightly grease a standard cupcake pan. Using a small scoop or your hands, fill each cavity of the cupcake pan with the seasoned sushi rice. Press the rice down firmly to form a cup shape with a hollow center in each cavity.

Place the cupcake pan with the rice cups into the preheated oven. Bake for 12-15 minutes, or until the rice cups are slightly golden and hold their shape well.

While the rice cups are baking, prepare the tuna salad. In a separate bowl, combine the drained Safe Catch Elite Pure Tuna, mayonnaise, lemon juice, finely chopped celery or onion (if using), and salt and pepper to taste. Mix until thoroughly combined.

Once the rice cups are baked, carefully remove them from the oven and let them cool in the pan for a few minutes before gently removing them. This helps them maintain their shape.

Using the same small scoop or a spoon, fill the hollow center of each baked rice cup with the prepared tuna salad.

Squeeze sriracha sauce over the tuna salad in each cup. If desired, you can also add another dark sauce like unagi sauce or balsamic glaze for extra flavor.

Place small slices of avocado on top of the sauces in each tuna rice cup.

Sprinkle black and/or white sesame seeds over the avocado and sauces for garnish.

Serve immediately and enjoy your Tuna Rice Cups!
