про еду

про еду

воскресенье, 9 июля 2017 г.

Muffin Tin Sushi Cups

These Muffin Tin Sushi Cups are super easy to make, so adorable and full of healthy goodness! 

Muffin Tin Sushi Cups 

Ingredients
For the rice:
  • 1 cup sushi rice (make sure you use sticky glutinous rice)
For the edamame paste:
  • 50 g (1.8oz) edamame
  • 1 tablespoon soy sauce (or tamari if gluten-free)
  • 2 tablespoons lemon juice (or sub vinegar)
To fill the sushi cups:
  • 1 avocado, peeled and diced
  • 1/2 carrot, peeled and grated
  • 1/2 sweet red pepper, thinly sliced
To serve (optional):
  • Black sesame seeds
  • Seaweed flakes
  • Shichimi (Japanese seven-spice powder)
  • Soy sauce (or tamari if gluten-free)
  • Wasabi
  • Pickled ginger
Instructions
For the rice:
  1. Cook the rice according to instructions on packet 
  2. Lay out 12 muffin cases in a muffin tin
  3. Divide the rice between the 12 cases
  4. Press the rice down into each muffin case using either your hands or the bottom of a small glass - make sure either your hands or the glass are wet before you do this, so that the rice doesn't stick! 
For the edamame paste:
  1. Boil the edamame according to instructions on packet
  2. Add edamame to a blender or food processor along with other ingredients and whizz until completely smooth. Taste and adjust seasonings as necessary
To fill the sushi cups:
  1. Divide the edamame paste between 6 of the sushi cups - put about a heaped teaspoon into each one 
  2. Divide the avocado between the remaining 6 cups 
  3. Top half of the sushi cups with the grated carrot and the other half with the red pepper
To serve:
  1. Sprinkle the sushi cups with black sesame seeds, seaweed and shichimi if desired. Serve with soy sauce (or tamari), wasabi and pickled ginger!
http://www.rhiansrecipes.com/2017/07/09/muffin-tin-sushi-cups-vegan-gf/?utm_source=Rhian%27s+Recipes&utm_campaign=cabc2c7fc1-RSS_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_2e8350b53a-cabc2c7fc1-90547107

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