Sushi Cups Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://spatulaqueen.com/sushi-cups-recipe/
