Recipe by @simplytastyco
These Teriyaki Tuna Sushi Cups turn Wild Planet sustainable tuna into bite-sized appetizers that deliver sushi flavors without the rolling technique. By pressing nori and rice into a muffin tin, you create crispy cups that hold a sweet-savory teriyaki tuna filling. The finishing touches of spicy mayo, creamy avocado, and crisp cucumber add layers of texture and flavor that make each bite feel complete.
Recipe by @simplytastyco
These Teriyaki Tuna Sushi Cups turns Wild Planet sustainable tuna into bite-sized appetizers that deliver sushi flavors without the rolling technique. By pressing nori and rice into a muffin tin, you create crispy cups that hold a sweet-savory teriyaki tuna filling. The finishing touches of spicy mayo, creamy avocado, and crisp cucumber add layers of texture and flavor that make each bite feel complete.
For the Cups
1 package Nori Sheets, cut into squares to fit muffin pan
Cooked Sushi Rice
For the Tuna Filling
2 (5oz) cans Wild Planet Skipjack Wild Tuna
3 Tbsp Mayonnaise
3 Tbsp Teriyaki Sauce
1-2 Tbsp Sriracha (to taste)
Jalapeño Slices (optional)
For Toppings
Spicy Mayo (mayonnaise mixed with sriracha)
Avocado, diced
Cucumber, diced
Preheat oven to 375°F
Cut nori sheets into squares sized to fit muffin tin cups
Add 1 Tbsp cooked rice to center of each nori square
Press nori and rice into muffin tin to form cups
In a bowl, combine tuna, mayonnaise, teriyaki sauce, and sriracha
Mix until well combined
Scoop tuna mixture into each nori-rice cup
Top each with jalapeño slice if desired
Bake for 10 minutes until edges are slightly crispy
Remove from oven and let cool for 2-3 minutes
Top with spicy mayo drizzle
Add diced avocado and cucumber
Serve immediately
