Gluten-Free Karaage Chicken Sushi Cups

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These gluten-free, quick, easy, and delicious karaage chicken sushi cups by Waitoa will become a new family favourite for lunch and dinner.
Main Course, Side Dish
12 cups
15 mins
15 mins
30 mins
Main Course, Side Dish
12 cups
15 mins
15 mins
30 mins

Ingredients

\1 box of gluten-free karaage chicken, store bought
\½ cup of cooked sushi rice
\1 teaspoon of rice vinegar
\12 squares of nori, cut them so they fit your muffin tray cups
\Kewpie Mayo, to season
\sesame seeds
\spring onions, sliced to garnish

Instructions

  1. Preheat your oven to 200°C and lightly grease a muffin tray.
  2. Cook the karaage chicken for 15 minutes and then turn the oven down to 180°C.
  3. In a mixing bowl, combine the rice and vinegar and mix until well combined.
  4. Place 2–3 tablespoons of rice in the centre of a nori sheet and place it in a muffin hole. Repeat until all 12 cups are ready.
  5. Slice the karaage chicken bites into 4–6 pieces and top each cup with up to 6 bits and bake for 10 minutes.
  6. Once ready, remove from the tray, drizzle with kewpie and sprinkle with spring onions and sesame seeds.

Notes

Gluten-free. May contain dairy and nuts.

Recipe credit: Waitoa

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