Sushi cupcakes? Yes, you read that right! These vegan sushi cupcakes from the Bish Bash Bosh! cookbook are a fun spin on traditional sushi. They’re sure to be a big hit at your next get together or family dinner.
Bur first, I need to clear out the air here and say that these are not actual cupcakes, so don’t go serving them for dessert. Rather, they are deconstructed sushi rolls in the shape of cupcakes. A bit like mini sushi cakes! They’re delicious, super easy to make, and so cute!
Excited? Let’s get to it!
Sushi rice is what makes sushi so unique! It’s sweet and tangy, moist and sticky. That sweetness comes from the rice vinegar and sugar combined and its complemented by the saltiness of the soy sauce. This combo is so yummy! And once you add to it the smokiness of the nori (seaweed) sheets and the nuttiness of black sesame seeds, it’s simply heaven!
The cooking process to get perfect sushi rice is simple. The key part is getting the dressing right so that it doesn’t end up too sweet or too tangy.
Cooking sushi rice is one of those things that after you do it once it’ll be easy peasy the next time you give it a go.
Have you tried making homemade sushi before? If you haven’t, then we highly recommend it! It’s so good, and you can add your favorite fillings and experiment with new ingredients.
We love inviting friends over to make sushi. You can have the rice ready and then fill and roll together while you enjoy each others company. Each friend can bring one or a couple of the ingredients as a fun way to share the cost and work (making it even more fun!).
You can even make some sushi cupcakes and traditional sushi to have more variety. Just make sure one of your friends brings some vegan-friendly sake!
Hoisin sauce is a traditional Chinese sauce used to glaze stir-fries or as a dipping sauce. It’s dark and somewhat thick with a salty and sweet taste. It’s made of soybeans, fennel seeds, garlic, red chilies and, sometimes with the addition of vinegar, sugar and five spice. Its particular flavor comes from the fermented soybeans paste.
If this sauce sounds or taste like a bit too much for you just go ahead and leave it out! You can use any sauce you like or none at all since the sushi will be tasty enough with all its amazing fresh ingredients. If you can’t find it then you could try and make your own with this recipe by Vegan Richa!
These cute mini vegan sushi cakes are a great way to add a large variety of vegetables into your day! And it’s the best way to play around with vegetables that you wouldn’t normally eat.
Radishes, for example! They are great as a snack, but there aren’t many recipes to include them in your diet. Same goes for chives. They go great in dips and fresh sauces but there something about the mix of chives and sushi that makes it taste extra special.
One great piece of advice is to prep your veggies ahead of time. Buy them on Sunday and wash and cut them on the same day! Store them in glass containers or eco-friendly silicone bags (like these!).
If you haven’t heard about Bosh TV, then you have been missing out! Henry Firth and Ian Theasby have taken social media by storm through their easy to follow vegan recipe videos. Their Instagram account has countless delicious vegan recipes to inspire all of those plant curious people who are still a bit skeptical about how appealing vegan cuisine is. Are you ready to drool and scroll at the same time?
Their second book—Bish Bash Bosh—is as good as their first one! With recipes like “Aubergine Katsu,” “Cheeseburger dough balls,” and “Chocolate Mousse cake,” these two brit cooks give many different takes on classic dishes with a twist.
This cookbook would be an excellent present for a new vegan or someone interested in transitioning! I’ve given a few of them away to friends and family already, but I obviously kept one beloved copy for myself! Grab yours here!
This recipe for easy vegan sushi cupcakes was excerpted with permission from the BISH BASH BOSH! cookbook by Henry Firth and Ian Theasby (HQ, HarperCollins). Photographs by Lizzie Mayson. Please note that this article contains affiliate links that help support our work at World of Vegan!