These fun Chicken Sushi Cups are a tasty twist on sushi! With seasoned chicken, fresh veggies, and rice all wrapped in cute little cups, they’re perfect for a snack or party treat.
I love making these because they’re easy to hold and eat—no messy chopsticks required! Plus, you can mix and match your favorite toppings. Yum! 😄
Key Ingredients & Substitutions
Sushi Rice: Use short-grain sushi rice for that sticky texture. If you’re in a pinch, long-grain rice can work, but won’t stick together quite the same.
Nori Seaweed: This is essential for the sushi cups. If you can’t find nori, try using thinly sliced lettuce leaves or rice paper for a fresh twist.
Chicken: Shredded rotisserie chicken is super convenient! If you want a plant-based option, consider using shredded tofu or chickpeas for a similar texture.
Cucumber and Carrot: Fresh veggies add crunch! Feel free to swap them for whatever you have, like bell peppers or radishes. Just make sure they’re cut thin for easy eating.
Sweet Chili Sauce: I love the touch of sweetness it adds. But if you prefer less sweet, a splash of soy sauce or sriracha will also work well!
What’s the Best Way to Prepare Nori Cups?
Getting the nori ready for your sushi cups is a key step! Here’s how to easily form those little cups:
- Preheat your oven to 350°F (175°C) and oil the mini muffin pan lightly to prevent sticking.
- Cut nori sheets into squares that fit the muffin cups. Four squares from each sheet should do the trick.
- Press each square into the muffin cup. Make sure it covers the bottom and the sides well—it should look like a little basket!
These cups hold up nicely in the oven, just warm them for about 3-5 minutes. They’ll soften slightly, making them easier to eat!
Chicken Sushi Cups
Ingredients You’ll Need:
For the Cups:
- 2 cups sushi rice (cooked and cooled)
- 4 sheets nori seaweed
For the Filling:
- 1 cup cooked chicken breast, shredded
- 1/2 cup cucumber, julienned
- 1/2 cup carrot, julienned
For the Seasoning:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp sesame oil
For Garnish:
- 1 tbsp sweet chili sauce (optional, for drizzling)
- 1 sheet nori, thinly sliced for garnish
How Much Time Will You Need?
This delightful recipe will take about 15 minutes for preparation and about 5 minutes for baking. In total, you’re looking at around 20 minutes before it’s ready to serve. Quick and easy!
Step-by-Step Instructions:
1. Prepare the Muffin Pan:
Start by preheating your oven to 350°F (175°C). Lightly oil a mini muffin pan to ensure the nori cups don’t stick.
2. Form the Nori Cups:
Cut each sheet of nori into 4 squares, which should fit perfectly in the muffin cups. Press each nori square into the bottom and sides of the mini muffin cups, forming small “cups” for your sushi.
3. Mix the Sushi Rice:
In a bowl, combine the cooked sushi rice with rice vinegar, sugar, and sesame oil. Stir until everything is well mixed and seasoned.
4. Assemble the Cups:
Fill each nori cup halfway with the sushi rice, pressing gently so it holds its shape. Be careful not to overfill!
5. Top with Chicken and Veggies:
Now it’s time to add the toppings! Place shredded chicken on top of the rice, followed by the julienned cucumber and carrot sticks. Get creative!
6. Bake the Cups:
Place the muffin pan in the oven for about 3-5 minutes to warm through and soften the nori slightly.
7. Final Touches:
Carefully remove the pan from the oven. Transfer the chicken sushi cups to a serving plate. Drizzle sweet chili sauce over the top if you’re using it, and garnish with thin strips of nori.
8. Serve and Enjoy:
Dig in! Serve your Chicken Sushi Cups immediately with soy sauce on the side for dipping. They’re sure to be a hit!
Enjoy your delicious and bite-sized Chicken Sushi Cups!
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover rotisserie chicken works great in these sushi cups. Just shred it up and use it in place of freshly cooked chicken for a quick and easy meal.
Can I Make These Sushi Cups Ahead of Time?
You can prepare the nori cups and fill them with sushi rice and toppings up to a few hours in advance. Just keep them covered in the fridge until you’re ready to bake them. Bake right before serving for the best texture!
How to Store Leftovers?
If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. However, the nori may lose its crispness when stored, so they’re best enjoyed fresh!
What Substitutions Can I Make for the Vegetables?
Feel free to get creative with your veggies! You can swap cucumbers and carrots for other crunchy vegetables like bell peppers, radishes, or even avocado for a creamier texture. Just be sure to keep them thinly sliced for easy eating.
