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Crispy Spicy Tuna Sushi Cups

Crispy Spicy Tuna Sushi Cups That Wow Your Taste Buds

These Crispy Spicy Tuna Sushi Cups combine delightful crunch with a spicy filling, a perfect twist on traditional sushi appetizers.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 6 cups
Course: Appetizers
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cups
  • 1 package Wonton Wrappers Look for pre-made options in your grocery's frozen aisle.
  • 2 tablespoons Oil (for frying) Use any neutral oil for maximum crispiness.
For the Sushi Rice
  • 1 cup Sushi Rice Rinse until the water runs clear before cooking.
  • 2 tablespoons Rice Vinegar No substitutions recommended for best results.
  • 1 tablespoon Sugar Brings sweetness to balance the acidity.
  • 1 teaspoon Salt Kosher or sea salt are preferable.
For the Spicy Tuna Filling
  • 8 ounces Sushi-Grade Tuna Use high-quality fish for fresh flavor.
  • 2 tablespoons Mayonnaise Can substitute with Greek yogurt for a lighter option.
  • 1 tablespoon Sriracha Sauce Adjust to your preferred heat level.
  • 1 tablespoon Soy Sauce Tamari can be used for gluten-free.
  • 1 teaspoon Sesame Oil Make sure it’s toasted for best taste.
  • 1 scallion chopped Green onions can be a suitable substitute.
For the Garnish
  • 1 tablespoon Sesame Seeds Adds a delightful crunch.
  • 1 tablespoon Cilantro Feel free to omit if you prefer.

Equipment

  • Mini muffin tin
  • Mixing bowl
  • Pastry Brush

Method
 

Step‑by‑Step Instructions
  1. Rinse the sushi rice under cold water until the water runs clear, then cook it according to package instructions and let it steam for 10 minutes.
  2. Mix together rice vinegar, sugar, and salt in a small bowl. Fold this mixture into the warm rice and allow it to cool.
  3. Preheat your oven to 350°F. Brush each wonton wrapper with neutral oil and press into the wells of a mini muffin tin.
  4. Bake the muffin tin for 8 to 10 minutes until the wonton cups are golden brown and crispy.
  5. Dice the sushi-grade tuna and combine it with mayonnaise, sriracha, soy sauce, sesame oil, and scallions.
  6. Fill each wonton cup with sushi rice, then top with the spicy tuna mixture.
  7. Garnish with sesame seeds and cilantro, and serve immediately.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 1gCholesterol: 20mgSodium: 600mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 100IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

These sushi cups are best enjoyed fresh. If storing, keep in an airtight container in the fridge for up to 2 days, though they may lose crispness.

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