sticky teriyaki sushi cups
Crispy-edged sushi rice cups filled with sticky, golden teriyaki tofu and topped with fresh herbs and crunch. These bite-sized cups are perfect as a light meal, appetizer, or party dish—sweet, savoury, and packed with texture.
PREP TIME
5 minutes
COOK TIME
15 minutes
INGREDIENTS
21
Serves: 2-3
Ingredients
Sushi cups
- 500 grams500 grams500 grams Sushi Rice, cooked
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil, for greasing muffin tray
Tofu Filling
- 280 grams280 grams280 grams Tofu, pressed and cut into bite sized chunks
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 1 pinch1 pinch1 pinch Maldon Sea Salt Flakes
teriyaki sauce
- 60 ml60 ml60 ml Wheat-Free Tamari
- 80 ml80 ml80 ml Apple Juice, Unsweetened
- 2 tsp2 tsp2 tsp Ginger Juice
- 2 tsp2 tsp2 tsp Brown Rice Vinegar
- 60 ml60 ml60 ml Pure Maple Syrup
- 1 Tbsp1 Tbsp1 Tbsp Organic Toasted Sesame Oil - Thrive Market
- 1 - 2 tsp1 - 2 tsp1 - 2 tsp Sriracha, to taste
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Organic Arrowroot Powder - Thrive Market
to serve (optional)
- 2 - 3 pieces2 - 3 pieces2 - 3 pieces Onion, Spring, thinly sliced
- 1 whole1 whole1 whole Carrots, finely sliced or julienned
- 1 bunch1 bunch1 bunch Cilantro, coriander
- 2 - 3 Tbsp2 - 3 Tbsp2 - 3 Tbsp Sesame Seeds
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prepare the Sushi Cups - Preheat oven to 180°C. Lightly grease a 12-hole muffin or cupcake tray with olive oil. Press cooked sushi rice evenly into each hole, shaping into cups (press up the sides slightly). Bake for 12–15 minutes, until just set and lightly crisp at the edges. Remove from oven and allow to cool for 5 minutes before removing from the tray.
- Make the Teriyaki Sauce - In a small bowl, mix together: Tamari, Apple juice, Ginger juice, Rice vinegar, Maple syrup, Toasted sesame oil and Sriracha. Add tofu to the sauce and gently mix. Allow to marinate for 10 minutes. Sprinkle in arrowroot powder and fold gently to coat.
- Cook the Sticky Teriyaki Tofu - Heat 1½ tbsp olive oil in a frying pan over medium heat. Using a slotted spoon, transfer tofu to the pan (reserve marinade). Fry for 10–15 minutes, turning occasionally, until tofu is golden and slightly crisp. Pour in the reserved sauce and cook until thick, glossy, and sticky.
- Assemble: Spoon sticky teriyaki tofu into the sushi cups. Top with spring onion, carrot, coriander, and sesame seeds as desired.Serve immediately.
Notes
- Pressing the tofu beforehand improves texture and helps it absorb flavour.
- Arrowroot powder thickens the sauce—cornflour can be used as a substitute.
- Adjust sriracha depending on your heat preference.
- Sushi cups can be made ahead and reheated briefly in the oven to crisp up again.
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About This Recipe
Show nutritional information
Appetizers Coconut Free Dairy Free Egg Free Gluten Free Nut Free Other Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 1371 |
| Fat: | 34 g |
| Carbohydrates: | 235 g |
| Protein: | 35 g |
| Cholesterol: | 0 g |
| Sodium: | 2288 mg |
| Fiber: | 13 g |
| Sugars: | 30 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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