Chicken sushi cups are a fun twist on sushi! These little delights are made by wrapping chicken, veggies, and rice in crunchy cups. Perfect for both sushi lovers and beginners!
It’s like sushi went to a party and brought cups instead of rolls! 🥳 I enjoy making these because they’re so easy to customize with your favorite fillings. Give them a try for a tasty treat!
Key Ingredients & Substitutions
Nori Seaweed: Nori is crucial for sushi cups! If you can’t find it, use rice paper as an alternative. Just remember that rice paper won’t be as crispy! You might also enjoy seaweed snacks for a different texture.
Sushi Rice: Sushi rice is sticky! If you can’t find it, any short-grain rice will work, but the texture won’t be quite the same. Also, just avoid long-grain rice for this recipe.
Cooked Chicken: I love using rotisserie chicken for these cups. It’s already cooked and makes the process quicker! If you’re vegetarian, consider using tofu or chickpeas for a protein boost.
Vegetables: While cucumber and carrot are classic, feel free to use other veggies like bell peppers or avocado. They add great color and flavor.
Hoisin/Teriyaki Sauce: If you’re looking for substitutions, soy sauce works as a simpler option. You can also try barbecue sauce for a different flavor twist!
How Do I Make Perfect Nori Cups?
Shaping nori cups can be tricky, but with a few tips, you’ll nail it! Here’s how to create the perfect nori cups for your sushi:
- Cut nori sheets into quarters. This size fits perfectly in muffin tins.
- Lightly spritz or brush each square with water to soften them. This helps them mold better.
- Press each piece into a greased muffin tin cup, really shaping it around the sides.
- If you want an extra crisp, lightly toast them in the oven at 275°F (135°C) for about 5 minutes. Keep a close eye; you don’t want them to burn!
- Let the cups cool completely before assembling, as they will firm up nicely. This gives you a sturdy base for filling!
Chicken Sushi Cups
Ingredients You’ll Need:
For the Cups:
- 4 sheets of nori seaweed
- 1 cup sushi rice
- 1 1/4 cups water
For the Seasoning:
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
For the Filling:
- 1 cup cooked chicken breast, shredded
- 1 small cucumber, diced
- 1 small carrot, finely diced
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce or teriyaki sauce
- 2 green onions, finely chopped
For Serving:
- Sesame oil (optional), a light drizzle
- Soy sauce or tamari, for dipping
How Much Time Will You Need?
This recipe takes about 30 minutes in total. You’ll spend around 15 minutes preparing the rice and filling, and then about 15 minutes to assemble the chicken sushi cups. If you choose to toast the nori, it will add a few more minutes, but it’s worth the crunch!
Step-by-Step Instructions:
1. Prepare Sushi Rice:
Start by rinsing the sushi rice under cold water until the water runs clear. In a pot, combine the rinsed rice and water. Bring this mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes. After the time is up, remove it from heat and let it sit covered for another 10 minutes to finish steaming. This will give you perfectly sticky rice!
2. Season Rice:
In a small bowl, mix together the rice vinegar, sugar, and salt until the sugar dissolves. Once the rice has cooled to room temperature, gently fold this mixture into the rice with a spatula. Be careful not to mash the rice; you want to keep it fluffy!
3. Prepare Nori Cups:
Now it’s time to create the cups! Cut each nori sheet into quarters. Lightly spritz or brush each square with water to make them soften. Press each piece into a greased muffin tin cup, forming little cups. If you want that extra crispiness, you can also lightly toast them in the oven at 275°F (135°C) for about 5 minutes, just until they’re crisp. Allow them to cool before filling!
4. Prepare Filling:
In a mixing bowl, combine the shredded chicken with the hoisin or teriyaki sauce. You can also add soy sauce to taste, depending on how salty you like it! This mix will be the hearty filling for your cups.
5. Assemble Cups:
Now, the fun part! Take a spoonful of sushi rice and gently press it into the bottom of each nori cup, making sure it fills nicely. Then, arrange pieces of the marinated chicken on top, followed by some diced cucumber and carrot for crunch and color. Drizzle a bit of extra sauce over the top if you’d like!
6. Garnish:
Finish off your cups by sprinkling the chopped green onions on top. For an added flavor boost, consider drizzling a little sesame oil over the entire dish.
7. Serve:
Place your beautiful chicken sushi cups on a serving platter and serve with soy sauce or tamari on the side for dipping. Enjoy these delightful bites with family and friends!
Bon appétit! Enjoy your delicious and visually appealing Chicken Sushi Cups!
Can I Use Other Proteins Instead of Chicken?
Absolutely! You can substitute chicken with tofu, shrimp, or even canned tuna for a different twist. Just make sure any cooked protein you use is well-seasoned before mixing it with the sauces.
Can I Make These Cups Ahead of Time?
Yes, you can prepare the rice and filling a day in advance. Store them separately in airtight containers in the fridge. Assemble the cups just before serving to keep the nori cups crisp!
How Should I Store Leftovers?
If you have leftovers, store them in an airtight container in the fridge. They’re best eaten the same day, but you can keep them for up to 2 days. However, the nori cups may lose their crispness.
Can I Use Brown Rice Instead of Sushi Rice?
You can use brown rice, but keep in mind that it won’t be as sticky as sushi rice. You’ll also need to adjust the cooking time and water ratio, as brown rice typically takes longer to cook.