A crispy, high-protein take on sushi that’s perfect for meal prep. Using a muffin tin gives you that perfect crunch on the outside while keeping the center soft.
Ingredients:
2 cups Cooked Sushi Rice (seasoned)
2 cans Tuna (drained)
1/2 cup Greek Yogurt & 1 tbsp Light Mayo (for creaminess)
Fresh Ginger (grated)
Soy Sauce (to taste)
Green Onions (chopped)
Sriracha (as much as you can handle!)
Toppings: Unagi sauce and sesame seeds.
Instructions:
The Cups: Press rice into a greased muffin tin to form cup shapes. brush with some oil, Air fry at 400°F (200°C) for 12–20 minutes until crispy.
The Mix: In a bowl, combine tuna, Greek yogurt, light mayo, fresh ginger, soy sauce, green onions, and sriracha.
Assemble: Fill the crispy rice cups with the tuna mixture.
Finish: Drizzle with unagi sauce and top with more green onions and sesame seeds.