Description
Delight in these savory and colorful Sushi Cups, a vegan-friendly dish combining tender roasted sweet potatoes with seasoned sushi rice encased in crispy nori cups. Enhanced with teriyaki sauce and a drizzle of vegan spicy mayo, these bite-sized treats offer a perfect balance of textures and flavors, ideal for appetizers or party snacks.
Ingredients
Main Ingredients
- 2 cups sushi rice (cooked and cooled)
- 3 sheets Nori (cut into quarters)
- 2 sweet potatoes (cubed)
Sauces and Garnishes
- 1/4 cup teriyaki sauce
- 2 tbsp vegan spicy mayo
- 2 green onions (sliced)
- 1 tbsp sesame seeds
Instructions
- Prepare Sushi Rice: Cook the sushi rice according to package directions, then allow it to cool completely to ensure it is sticky enough to form the nori cups.
- Roast Sweet Potatoes: Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper. Spread the cubed sweet potatoes on the pan and roast for about 20 minutes until they are tender and easy to pierce with a fork.
- Form Nori Cups: Cut the nori sheets into quarters. Take each quarter and spread a generous spoonful of cooled sushi rice evenly over one side to create a thin layer. Press each rice-covered nori piece into the wells of a muffin tray, firmly squishing down to shape them into cups.
- Season Sweet Potatoes: Drizzle the roasted sweet potatoes with teriyaki sauce and toss to coat well. Then, spoon about two tablespoons of the sauced sweet potatoes into each nori cup.
- Crisp Cups in Oven: Place the muffin tray back into the oven for approximately 10 minutes. This step crisps up the nori and warms the assembled cups, blending the flavors and giving a delightful texture.
- Garnish and Serve: Remove the sushi cups from the oven. Top each with vegan spicy mayo, sliced green onions, and a sprinkle of sesame seeds to add flavor and a finishing touch. Serve immediately for best texture and taste.
Notes
- Make sure the sushi rice is fully cooled before forming the cups to prevent tearing the nori.
- You can substitute teriyaki sauce with soy sauce or tamari if you prefer a lighter seasoning.
- For added flavor, lightly toast the sesame seeds before sprinkling.
- These sushi cups are best enjoyed fresh but can be stored in the refrigerator for up to 1 day and reheated briefly to regain crispness.
- Use a non-stick muffin tray or lightly grease the wells to prevent sticking.
