I was going through my food pictures a couple of days ago and saw a pic of two sushi bowls (or poke) that I made last month and I started to crave fresh tuna again. I thought of making it into appetizer sizes, perfect to share at a dinner party. I seasoned some ramen noodles with sushi vinegar and wasabi Furikake. And made it into tiny cups, by baking them in a muffin pan. They turned out so good, crispy on the outside and chewy on the inside. Just make sure to not make them too thick and use parchment paper as muffin liners to prevent them from sticking to the pan. I tried greasing the pan, parchment paper and cupcake liners. Parchment paper worked the best. Thank you to Vanessa from Pickmeadaisy.com for giving me the tip to add pomegranate seeds to my poke. It goes really well with the tuna!
This recipe makes 12 mini cups.
For the ramen cups:
120grs of ramen noodles
2 tablespoons of sushi vinegar
Pinch of salt
2 tablespoons of wasabi Furikake
1 ½ tablespoons of vegetable oil
For the tuna poke:
400gr of fresh tuna, cut into small cubes
2 tablespoons of finely chopped ginger
5 tablespoons of soy sauce
1 teaspoon of togarashi
1 avocado, cut into very small cubes
1 teaspoon of lime juice
2 teaspoons of sesame oil
2 tablespoons of chopped chives
2 teaspoons of yuzu powder
¼ cup + 1 tablespoon of pomegranate seeds
1 1/2 tablespoons of sesame seeds
Start by making the ramen cups; cook the ramen noodles as instructed on the package. Then drain them and place them in a bowl with the sushi vinegar, Furikake, salt and vegetable oil. Mix well. Allow it to cool down for 5 minutes.
Preheat your oven to 180C/350F. Line a 12 cup muffin pan with parchment paper squares in each cup. If you only grease the muffin pan with oil, the ramen will stick to the pan, so better use parchment paper as muffin liners.
Then place the noodles in the food processor and add the egg. Pulse a few times to get it chopped and mixed through. Don’t over chop it as it is nice to still be able to see that it is ramen noodles.
To make each ramen cup, place about 2 ½ tablespoons of the ramen mixture into each muffin cup, press well to try to create a cup. Repeat for all 12.
Bake them for 30 minutes, until golden and crispy on the outside.
To make the poke, just place all of the ingredients in a medium bowl except for the avocado and mix well. Once everything is mixed through, add the avocado and mix it carefully. Especially if the avocado is very ripe, so it keeps its shape.
Spoon some of the poke into each ramen cup and enjoy!