Sushi Cups Recipe

Introduction

Sushi cups are a fun and easy way to enjoy all the flavors of sushi without the fuss of rolling. These bite-sized treats combine seasoned sushi rice with fresh veggies and a creamy, spicy mayo topping for a delicious appetizer or snack.

Ingredients

• 1 cup sushi rice, rinsed
• 1 1/2 cups water
• 1/2 cup finely chopped veggies of your choice (carrots, cucumber, bell peppers, sprouts)
• 1/4 cup steamed mukimame (shelled edamame)
• 1/4 cup diced avocado (about 1/2 small avocado)
• 1 tablespoon sauce of your choice (soy sauce, tamari, or coconut aminos)
• 1/4 cup mayonnaise
• 1 teaspoon Sriracha sauce (adjust to taste)
• 1 teaspoon coconut aminos or soy sauce
• 1 teaspoon honey
• 1/2 teaspoon sesame oil
• Black sesame seeds, for garnish

Instructions

1. Step 1: In a medium pot, combine rinsed sushi rice and water. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 20 minutes or until the rice is cooked and water is absorbed. Remove from heat and let it cool slightly.
2. Step 2: Press about 2 heaping tablespoons of the cooked rice into each cup of a muffin tin. Press down firmly to compact the rice. Place the muffin tin in the fridge and chill for 20 minutes to let the rice set.
3. Step 3: In a mixing bowl, combine chopped veggies, steamed edamame, diced avocado, and your chosen sauce (soy sauce, tamari, or coconut aminos). Mix well to blend the flavors.
4. Step 4: In another bowl, whisk together mayonnaise, Sriracha sauce, coconut aminos or soy sauce, honey, and sesame oil until smooth. Adjust the Sriracha to your preferred spice level.
5. Step 5: Remove the rice cups from the fridge. Spoon a heaping tablespoon of the veggie mixture over each rice cup. Drizzle the spicy mayo over the top and garnish with black sesame seeds before serving.

Tips & Variations

• Use any combination of fresh veggies that can be eaten raw for a crunchy and colorful filling.
• For a protein boost, add cooked shrimp, crab, or tofu to the veggie mixture.
• If you don’t have a muffin tin, small bowls or ramekins can work for shaping the rice.
• Adjust the spicy mayo to be milder or hotter by changing the amount of Sriracha sauce.

Storage

Store any leftover sushi cups in an airtight container in the refrigerator for up to 2 days. Because of the avocado and fresh veggies, they are best enjoyed the same day or the next day. Reheating is not recommended as the rice texture and fresh ingredients may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of sushi rice?

Sushi rice is stickier and holds together better for making cups. Regular rice may not compact well and could fall apart, so it’s best to use sushi rice for this recipe.

How can I make these vegan?

Simply use vegan mayonnaise and ensure your soy sauce or tamari is vegan-friendly. The rest of the ingredients are plant-based, making this dish easy to adapt for a vegan diet.

Sushi Cups Recipe

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★★★★★

4.9 from 132 reviews

Sushi Cups are a delightful, deconstructed sushi-inspired appetizer that combines perfectly cooked sushi rice with fresh vegetables and edamame, all topped with a creamy, spicy mayo drizzle. These bite-sized cups are easy to make, visually appealing, and perfect for a healthy snack or party appetizer.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 55 minutes
• Yield: 6 sushi cups 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Japanese-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sushi Ingredients:

• 1 cup sushi rice, rinsed
• 1 1/2 cups water
• 1/2 cup finely chopped veggies of your choice (carrots, cucumber, bell peppers, or sprouts)
• 1/4 cup steamed mukimame (shelled edamame)
• 1/4 cup diced avocado (~1/2 small avocado)
• 1 tablespoon sauce of your choice (soy sauce, tamari, or coconut aminos)

Spicy Mayo Ingredients:

• 1/4 cup mayonnaise
• 1 teaspoon Sriracha sauce (adjust to taste)
• 1 teaspoon coconut aminos or soy sauce
• 1 teaspoon honey
• 1/2 teaspoon sesame oil
• Black sesame seeds, for garnish

Instructions

1. Cook the Rice: In a medium pot, combine rinsed sushi rice and water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 20 minutes until the rice is fully cooked and water is absorbed. Remove from heat and allow the rice to cool slightly.
2. Form Rice Cups: Press about 2 heaping tablespoons of the cooked rice into each cup of a muffin tin, compacting the rice firmly. Place the muffin tin in the refrigerator and chill for 20 minutes to let the rice set and hold its shape.
3. Prepare the Veggie Filling: In a mixing bowl, combine the finely chopped vegetables, steamed edamame, diced avocado, and your choice of soy sauce, tamari, or coconut aminos. Mix gently but thoroughly to blend the flavors.
4. Make Spicy Mayo: In a separate bowl, whisk together mayonnaise, Sriracha sauce, coconut aminos or soy sauce, honey, and sesame oil. Adjust the amount of Sriracha to achieve the desired spiciness level.
5. Assemble Sushi Cups: Remove the rice cups from the fridge. Spoon a heaping tablespoon of the vegetable mixture over each rice cup. Drizzle the spicy mayo generously over the vegetable topping and finish with a sprinkle of black sesame seeds for garnish.

Notes

• Use sushi or short-grain rice for best results to ensure sticky rice that holds shape.
• Feel free to customize the veggies based on your preference or seasonal availability.
• The spicy mayo can be adjusted to milder or hotter depending on your taste.
• Keep the rice cups chilled until ready to serve for better texture.
• These sushi cups are best enjoyed fresh but can be refrigerated for up to 24 hours.

Keywords: Sushi Cups, sushi appetizer, vegetarian sushi, quick snack, party appetizer, spicy mayo, sushi rice cup