Tuna Rice Cups
Tuna Rice Cups
Ingredients
For the Sushi Rice Cups
- 4 cups cooked sushi rice, enough to fill a cupcake pan
- 1 1/2 teaspoons rice vinegar
- 1 pinch granulated sugar
- 1 pinch salt
For the Tuna Salad
- 1 can Safe Catch Elite Pure Tuna, drained
- 2 tablespoons mayonnaise
- 1 teaspoon lemon juice
- 1 tablespoon celery, finely chopped (optional)
- 1 tablespoon onion, finely chopped (optional)
- 1 pinch salt, to taste
- 1 pinch black pepper, to taste
For Garnish
- 1 avocado, small, sliced
- 2 tablespoons sriracha sauce, as needed
- 1 teaspoon black sesame seeds, as needed
- 1 teaspoon white sesame seeds, as needed
Instructions
- 1
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.
⏱️ 5 min•🌡️ 375
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 15 min•🌡️ 375
- 4
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.
⏱️ 5 min
- 5
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.
⏱️ 3 min
- 6
Using the same small scoop or a spoon, fill the hollow center of each baked rice cup with the prepared tuna salad.
⏱️ 2 min
- 7
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.
⏱️ 1 min
- 8
Place small slices of avocado on top of the sauces in each tuna rice cup.
⏱️ 1 min
- 9
Sprinkle black and/or white sesame seeds over the avocado and sauces for garnish.
⏱️ 1 min
- 10
Serve immediately and enjoy your Tuna Rice Cups!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tuna Rice Cups
For the Sushi Rice Cups
- 4 cups cooked sushi rice, enough to fill a cupcake pan
- 1 1/2 teaspoons rice vinegar
- 1 pinch granulated sugar
- 1 pinch salt
For the Tuna Salad
- 1 can Safe Catch Elite Pure Tuna, drained
- 2 tablespoons mayonnaise
- 1 teaspoon lemon juice
- 1 tablespoon celery, finely chopped (optional)
- 1 tablespoon onion, finely chopped (optional)
- 1 pinch salt, to taste
- 1 pinch black pepper, to taste
For Garnish
- 1 avocado, small, sliced
- 2 tablespoons sriracha sauce, as needed
- 1 teaspoon black sesame seeds, as needed
- 1 teaspoon white sesame seeds, as needed
Instructions
- 1
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.
⏱️ 5 min•🌡️ 375 - 2
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.
⏱️ 5 min - 3
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.
⏱️ 15 min•🌡️ 375 - 4
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.
⏱️ 5 min - 5
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.
⏱️ 3 min - 6
Using the same small scoop or a spoon, fill the hollow center of each baked rice cup with the prepared tuna salad.
⏱️ 2 min - 7
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.
⏱️ 1 min - 8
Place small slices of avocado on top of the sauces in each tuna rice cup.
⏱️ 1 min - 9
Sprinkle black and/or white sesame seeds over the avocado and sauces for garnish.
⏱️ 1 min - 10
Serve immediately and enjoy your Tuna Rice Cups!
⏱️ 1 min