Description
Crispy nori cups filled with seasoned sushi rice, creamy spicy chicken, avocado, cucumber, green onions, and sesame seeds. A fun baked twist on classic sushi flavors.
Ingredients
Scale
- 6 nori sheets, cut into quarters
- 3 cups cooked sushi rice
- 2 cups cooked shredded chicken
- 1/3 cup mayonnaise
- 1 tablespoon sriracha
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup diced cucumber
- 1 medium avocado, diced
- 2 tablespoons sliced green onions
- 1 tablespoon sesame seeds
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
- Mix mayonnaise and sriracha in a bowl. Stir in shredded chicken until coated.
- Press nori pieces into muffin cups to form edible cups.
- Mix sushi rice with rice vinegar, sugar, and salt.
- Fill each nori cup with rice and top with chicken mixture.
- Bake for 12 to 15 minutes until nori edges are lightly crisp.
- Top with cucumber, avocado, green onions, and sesame seeds.
- Serve warm.
Notes
- Use freshly cooked sushi rice for best texture.
- Add avocado after baking for freshness.
- Store leftovers refrigerated for up to 2 days.