Poke Cups #SundayFunday

Today the Sunday Funday writers are sharing recipes in a cute, single serving portions made in a muffin tin.

Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm coordinate this low-stress group; we only participate when we are inspired. Amy of Amy's Cooking Adventures is hosting this week. Here's our line-up of muffin tin dishes...

• Bacon Cheeseburger Cups by Amy's Cooking Adventures

• Personal Mini Ravioli Lasagnas by Food Lust People Love

• Pizza Cups by Our Good Life

• Poke Cups by Culinary Cam (you're here)

• Savory Chicken Muffins For Two by Sneha's Recipe

• Sloppy Joe Cups by A Day in the Life on the Farm

• Teriyaki Chicken Cups by Karen's Kitchen Stories

• Tuna Noodle Casserole Cups by Palatable Pastime
  

Poke Cups

I decided to try and make cups with rice and spoon in our favorite: shoyu poke.

Ingredients

serves 3

• 1/3 pound fresh sashimi-grade ahi tuna steaks, chilled and cut into cubes

• 1/3 pound fresh sashimi-grade salmon steaks, chilled and cut into cubes

• 1/3 pound fresh sashimi-grade halibut steaks, chilled and cut into cubes

• 2 cooked octopus tentacles (I bought these), cut into cubes

• 1-1/2 Tablespoons soy sauce (shoyu), plus more to taste as needed

• 1 Tablespoon toasted sesame oil

• 1/3 cup chopped green onions, green parts only

• 2 cups steamed rice, for serving

• pickled ginger, for serving (optional)

• Also needed: muffin tin, parchment paper

Procedure

In a bowl, combine the seafood, soy sauce, sesame oil, and green onions. Gently toss with a spoon. Adjust seasonings to your liking. Let stand for at least 20 minutes for the flavors to meld.

Line the hollows of a muffin tin with parchment paper. Using an ice cream scoop, add rice to the hollows. Use a spoon or cocktail tamper to press the rice into cup shapes.

Spoon the poke into the cups when you are ready to serve.

The group will be back next week to share recipe for candy or a dessert that uses candy. Stay tuned!