Sushi Cupcakes

How to make Sushi Cupcakes

Prep Time: 35 minutes        |        Cook Time: 20 minutes        |        Serves: Makes 24

Ingredients

• 200g Imperial Grain sushi rice
• 1 tbsp Remano white wine vinegar
• 2 tsp White Mill caster sugar
• 1 tsp salt
• 40g Pure Valley salted butter
• 250g fresh corn kernels (around 2 large cobs)
• 1 tbsp miso paste
• 1 tsp Brookdale pure maple syrup
• 3 Urban Eats nori seaweed sheets
• Chopped chives, to serve

Method

1. Cook and rest the rice according to packet instructions. Meanwhile, mix the vinegar, sugar and salt together until dissolved.
2. Place the warm rice into a mixing bowl and sprinkle in the vinegar mixture, gently folding to combine evenly.
3. Melt the butter in a small frying pan set over a medium heat. Add the corn and cook until tender. Add the miso paste and maple syrup and stir through. Set aside.
4. Cut each nori sheet into 9 squares. Using wet spoons (one to scoop and one to slide off the spoon), place a spoonful of rice onto the middle of a nori square and gently push into a 24-hole mini muffin tray. Repeat with the remaining rice and nori.
5. Top with the warm corn mixture, sprinkle with chives and serve.

OPTIONAL:

For an added protein boost, try topping with some flaked hot-smoked salmon.