This is a fun twist on sushi night. No seaweed or no baking required! This recipe is gluten, dairy and egg free.
2 bowls Annie Chun's Sticky White Rice Bowls
4 oz smoked salmon
1 cup diced up crab
4 oz Kite Hill chive cream cheese
1/3 cup shredded carrots
1/2 cup diced cucumber
1 1/2 tablespoons vegan mayo
1 tablespoon Sriracha sauce
1/2 teaspoon rice vinegar
1 teaspoon sugar
Black sesame seeds
Line a 12 cup cupcake pan with cupcake liners. Spray the cupcake liners with cooking spray.
Following the directions on the rice bowls, microwave for 1 minute.
Evenly distribute the two rice bowls into the cupcake liners. Using a spoon or your fingers, squish the rice down and make a dip in the middle of the rice. Put oil on your spoon or fingers so the rice doesn't stick. Set aside.
Dice the cucumber and mix in the shredded carrots. Set aside.
In a small bowl mix mayo, sriracha, sugar and rice vinegar. Set aside.
Dice up your salmon and crab. Place in a small bowl.
Add the cream cheese and throughly mix in with the crab and salmon. I find it helpful to use a fork to squish the mixture down and mix that way.
Evenly distribute the cream cheese mixture into the rice cupcakes. Pat down the mixture.
Evenly distribute the carrots and cucumbers on top of the cream cheese mixture. Pat down.
Using a fork evenly distribute the sriracha mixture on top of the carrots and cucumbers.
Sprinkle on the black sesame seeds.
Refrigerate uncovered for at least 2 hours..
Tip: Make a second batch of the sriracha sauce for dipping.