Sushi Cups (Buffalo Chicken)
This post teaches you how to make the Viral Sushi Cups, plus my buffalo chicken version (which in my opinion is even better). Sushi cups are the viral muffin-tin sushi trend that took over TikTok. Think crispy nori shells, sticky rice, spicy mayo and a savory protein baked to perfection. I’ve been making them since the trend started, and I have created my own twist: Buffalo Chicken Sushi Cups. Both versions use the same base which is nori, rice and creamy sauce! You can customize them however you like.
Servings: 16
Calories: 79kcal
Equipment
- 1 bowl or pot for cooking the rice
- 1 scissors
- 1 spoon
- 1 muffin tin
- 1 cutting board
- 1 knife
Ingredients
- 4 sheets nori
- 2/3 cups uncooked white rice
- 1 1/2 cups shredded chicken
- 1 avocado
- 1/2 cup green onion
- 2 mini cucumbers
- 2 carrots
- 3/4 cup buffalo sauce
Instructions
- Gather all of your ingredients and preheat the oven to 350°F.
- Cook your rice according to the package. If you are looking to make this meal quickly, you could microwave frozen rice for a shortcut.
- While the rice is cooking, cut your nori sheets into fourths. You want to make sure each sheet fits into your muffin tin.
- Add rice on top of each nori sheet. Use a spoon to press it down so it sticks onto the sheet.
- Place the nori sheets with rice into the muffin tin. Add shredded chicken and buffalo sauce to each cup and bake for 15 minutes.
- While the sushi cups are baking, chop the avocado, green onion, carrot and cucumber into small pieces.
- Add to sushi cups once they have cooled. Add extra buffalo sauce on top and serve with your favorite dipping sauce. Enjoy!
Nutrition
Calories: 79kcal | Carbohydrates: 9g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 363mg | Potassium: 186mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1390IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 0.5mg