Mini Spicy Tuna Rice Cups
Mini Spicy Tuna Rice Cups
Ingredients
For the Rice Cups
- 1/2 cup sticky rice, cooked
For the Spicy Tuna
- 2 cans yellowfin tuna, Safe Catch Foods, drained
- 1 tablespoon mayonnaise
- 1 tablespoon sriracha
For the Toppings
- 1/2 avocado, diced
- 1/4 cup cucumber, diced
- 1 teaspoon sesame seeds, for garnish
- 2 tablespoons spicy mayonnaise, for drizzling
- 2 tablespoons sushi sauce, for drizzling
For Dipping
- 1/4 cup soy sauce
- 1 teaspoon wasabi, or to taste
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup cupcake tin.
⏱️ 5 min•🌡️ 350
- 2
Place 1 tablespoon of cooked sticky rice into each slot of the prepared cupcake tin. Using your fingers or the back of a spoon, firmly press the rice down to create cup-shaped indentations.
⏱️ 5 min
- 3
Bake the rice cups in the preheated oven for 12 minutes, or until they are slightly golden and solidified.
⏱️ 12 min•🌡️ 350
- 4
While the rice cups are baking, prepare the spicy tuna. In a medium bowl, combine the drained yellowfin tuna, mayonnaise, and sriracha. Mix thoroughly until all ingredients are well combined and the tuna is flaked.
⏱️ 5 min
- 5
Once the rice cups are baked, remove them from the oven and let them cool in the cupcake tin for 5 minutes. This will help them firm up and make them easier to remove.
⏱️ 5 min
- 6
Carefully remove the cooled rice cups from the cupcake tin. Spoon a generous amount of the prepared spicy tuna mixture onto each rice cup.
⏱️ 3 min
- 7
Top the spicy tuna rice cups with your desired toppings. Garnish each cup with diced avocado, diced cucumber, and a sprinkle of sesame seeds. Drizzle with spicy mayonnaise and sushi sauce.
⏱️ 2 min
- 8
In a small dipping bowl, combine the soy sauce and wasabi. Mix well until the wasabi is fully incorporated.
⏱️ 1 min
- 9
Serve the mini spicy tuna rice cups immediately with the soy sauce and wasabi dipping mixture on the side.
Kitchen Tools
Nutrition Facts (per serving)
Mini Spicy Tuna Rice Cups
For the Rice Cups
- 1/2 cup sticky rice, cooked
For the Spicy Tuna
- 2 cans yellowfin tuna, Safe Catch Foods, drained
- 1 tablespoon mayonnaise
- 1 tablespoon sriracha
For the Toppings
- 1/2 avocado, diced
- 1/4 cup cucumber, diced
- 1 teaspoon sesame seeds, for garnish
- 2 tablespoons spicy mayonnaise, for drizzling
- 2 tablespoons sushi sauce, for drizzling
For Dipping
- 1/4 cup soy sauce
- 1 teaspoon wasabi, or to taste
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup cupcake tin.
⏱️ 5 min•🌡️ 350 - 2
Place 1 tablespoon of cooked sticky rice into each slot of the prepared cupcake tin. Using your fingers or the back of a spoon, firmly press the rice down to create cup-shaped indentations.
⏱️ 5 min - 3
Bake the rice cups in the preheated oven for 12 minutes, or until they are slightly golden and solidified.
⏱️ 12 min•🌡️ 350 - 4
While the rice cups are baking, prepare the spicy tuna. In a medium bowl, combine the drained yellowfin tuna, mayonnaise, and sriracha. Mix thoroughly until all ingredients are well combined and the tuna is flaked.
⏱️ 5 min - 5
Once the rice cups are baked, remove them from the oven and let them cool in the cupcake tin for 5 minutes. This will help them firm up and make them easier to remove.
⏱️ 5 min - 6
Carefully remove the cooled rice cups from the cupcake tin. Spoon a generous amount of the prepared spicy tuna mixture onto each rice cup.
⏱️ 3 min - 7
Top the spicy tuna rice cups with your desired toppings. Garnish each cup with diced avocado, diced cucumber, and a sprinkle of sesame seeds. Drizzle with spicy mayonnaise and sushi sauce.
⏱️ 2 min - 8
In a small dipping bowl, combine the soy sauce and wasabi. Mix well until the wasabi is fully incorporated.
⏱️ 1 min - 9
Serve the mini spicy tuna rice cups immediately with the soy sauce and wasabi dipping mixture on the side.