Gluten-Free Karaage Chicken Sushi Cups
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
12 cups
Cuisine:
Japanese
Course:
Main Course, Side Dish
Description
These gluten-free, quick, easy, and delicious karaage chicken sushi cups by Waitoa will become a new family favourite for lunch and dinner.
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
Equipment
Instructions
-
Preheat your oven to 200°C and lightly grease a muffin tray.
-
Cook the karaage chicken for 15 minutes and then turn the oven down to 180°C.
-
In a mixing bowl, combine the rice and vinegar and mix until well combined.
-
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.
-
Slice the karaage chicken bites into 4–6 pieces and top each cup with up to 6 bits and bake for 10 minutes.
-
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