Sushi is always a popular dish because of its diversity and high nutritional value. However, instead of traditional sushi rolls, housewives can refer to new and sweet cupcake sushi. The combination of crispy seaweed crust, chewy rice grains and fresh salmon will stimulate the taste buds of members when enjoying.
To make cupcake sushi, prepare 200g of fresh salmon fillet (standard sashimi type), 2 bowls of sticky white rice (cooked from Japanese rice or fragrant sticky rice), 4-5 large seaweed leaves (Nori).
Spices and toppings include Japanese vinegar, sugar, 1/2 ripe wax avocado, Mayonnaise, Sriracha chili sauce, roasted white sesame seeds and finely sliced scallions. Preparing a little cooking oil to fry seaweed crust is the secret to making cupcake sushi crispy.
After the rice is cooked, mix well with the mixture of vinegar and sugar. Note to mix gently so that the rice grains absorb the spices while still maintaining their gloss and chewiness, not mushy before letting the rice cool naturally. Salmon and wax butter cut into small dice about 0.5cm in size. Mix salmon with mayonnaise and chili sauce to create richness and eye-catching color.
Cut large seaweed leaves into square pieces of about 8cm x 8cm. To create a "cupcake" shape, place the seaweed pieces in a small mold or small bowl, use your hands to press gently to create the cup shape.
Then, heat cooking oil and quickly add seaweed and fry for about 5-10 seconds until the seaweed retains the shape of a bowl and can be taken out and let the oil drain.
When presenting, add a spoonful of sticky rice to the bottom of the seaweed bowl, press gently to make a solid base. Next, successively arrange the avocado layer and the salted salmon on top. The clear layering between the green color of the avocado and the orange-red color of the salmon will create a very attractive visual effect for the dish.
Finally, sprinkle a little roasted white sesame and finely sliced scallions on the surface to enhance the aroma. This cupcake sushi should be enjoyed as soon as the seaweed crust remains crispy. The harmony between the sour taste of rice, the fatty taste of butter and the sweetness of fresh salmon will surely bring a nutritious dinner.
