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!

Recipe Notes

Other delicious fillings include:

• Chickpea “tuna mayonnaise”
• Avocado and chickpea “egg mayonnaise salad”
• Chickpea “chicken mayonnaise”
• Cucumber
• Diced boiled beetroot
• Scrambled teriyaki tofu
• Miso Seaweed Salad

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