Fun and Delicious Cup Sushi for Kids
Easy-to-Make Kid-Friendly Soboro Cup Sushi Lunchbox
Serve these fun Soboro cup sushi in ice cream cups when your child’s friends come over for a playdate – they’ll be delighted and eat it up! It’s also a convenient and appealing option for picnic lunches. This recipe features a delightful combination of sweet and vinegary rice topped with savory crumbled egg and creamy crab salad, sure to be a hit with children. Let’s create a flavorful treat that everyone will love!
Sushi Rice Ingredients- 1 serving of brown rice (warm)
- 1 Tbsp rice vinegar
- 1 Tbsp sugar
- 1/2 Tbsp plum syrup (maesilcheong)
- Pinch of salt
Cooking Instructions
Step 1
First, let’s prepare the toppings that will add flavor to your cup sushi. Finely chop the pickled cucumber and onion (or regular cucumber and onion if not using pickles). If using fresh cucumber and onion, lightly salt the cucumber, squeeze out the excess water, and soak the chopped onion in cold or vinegared water for a few minutes before draining to reduce its sharpness. In a bowl, combine the chopped cucumber and onion with the shredded imitation crab meat. Add mayonnaise and the optional mustard, then mix well to create a delicious crab salad.
Step 2
Next, we’ll make the ‘Soboro’ (crumbled egg topping). Lightly beat the 2 eggs in a bowl and season with a pinch of salt. Heat a frying pan over medium heat with just a little cooking oil. Pour in the beaten egg mixture thinly. Using chopsticks, quickly stir and scramble the egg to create a fine, crumbly texture resembling breadcrumbs. Keep stirring continuously while cooking to achieve this signature ‘Soboro’ consistency. Once cooked, transfer the crumbled egg to a separate dish and let it cool.
Step 3
Now, let’s season the sushi rice. In a bowl of warm brown rice, add the rice vinegar, sugar, plum syrup, and a pinch of salt. Gently mix with a spatula or rice paddle, being careful not to mash the rice grains. Aim for a balanced sweet and tangy flavor. You can adjust the amount of sugar or vinegar to your preference.
Step 4
Prepare your serving cups. You can use ice cream cups or clear glasses. Fill each cup about one-third full with the seasoned sushi rice. Avoid packing the rice too tightly; a lighter touch is better.
Step 5
On top of the rice layer, generously add the Soboro (crumbled egg topping) that you prepared in step 2. The savory and fluffy egg topping will enhance the overall flavor of the sushi.
Step 6
Add another layer of sushi rice, filling the cup to about two-thirds full. Then, top this layer with the crab salad or another portion of the Soboro egg. Continue layering rice, egg, and salad (or your preferred toppings) until the cup is filled. You can finish with rice, egg, or salad as your final layer, depending on your preference.
Step 7
Decorate the top layer of the cup with the Soboro egg and crab salad, arranging them attractively. You can place them side-by-side or in a balanced mix. Finish with a sprinkle of finely chopped green onions or parsley flakes for a vibrant and appetizing presentation. These cup sushi are not only fun to make with kids but also make a delightful treat for any special occasion!
