Name: Sushi Cups with Spicy Mayo and Fresh Vegetables Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese
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); 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

Introduction

Sushi cups offer a fun and easy way to enjoy all the flavors of sushi without the hassle of rolling. These bite-sized delights are perfect for parties, snacks, or a light meal. Filled with fresh veggies, creamy avocado, and a spicy mayo drizzle, they’re sure to impress.

Seven small round rice cups with a rough white texture form the base layer on a round wooden tray. Each cup is filled with vibrant chopped vegetables including bright green edamame, small pieces of orange carrots, and bits of green zucchini, sprinkled with black sesame seeds for a contrasting speckled effect. Light brown sauce is drizzled around the wooden tray, adding a glossy, smooth texture. A woman's hand is gently picking up one of the cups, showing light skin tone and neatly manicured nails. The scene sits on a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

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)
For the spicy mayo:

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

Step 1: Cook the sushi rice by combining rinsed rice and water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it rest covered for 10 minutes.
Step 2: While the rice cooks, prepare the spicy mayo by mixing mayonnaise, Sriracha, soy sauce (or coconut aminos), honey, and sesame oil in a small bowl. Adjust Sriracha to desired heat level.
Step 3: Gently fold the cooked rice with 1 tablespoon of your chosen sauce to season it evenly. Let it cool slightly so it’s easier to handle.
Step 4: Preheat the oven to 350°F (175°C). Lightly grease a mini muffin tin or silicone cupcake molds.
Step 5: Press a tablespoon of rice into each cup, forming a hollow well in the center. Bake the rice cups for about 10 minutes to help them hold their shape.
Step 6: Remove rice cups from the oven and let them cool briefly. Fill each cup with the chopped veggies, steamed mukimame, and diced avocado.
Step 7: Drizzle the spicy mayo over each sushi cup and sprinkle with black sesame seeds for garnish. Serve immediately and enjoy!

Tips & Variations

For extra crunch, add finely chopped nuts or toasted seaweed flakes inside the cups.
Use a variety of colorful veggies like red bell peppers and purple cabbage for visual appeal.
Try swapping the avocado for mango slices for a sweet twist.
To make it vegan, use a vegan mayonnaise alternative in the spicy mayo sauce.

Storage

Store any leftover rice cups and fillings separately in airtight containers in the refrigerator for up to 2 days. It’s best to assemble fresh before serving to keep the rice cups crisp. Reheat the rice cups gently in a warm oven before filling.

How to Serve

A round wooden tray holds seven small rice cups, each made of white rice molded into a bowl shape with a slightly rough texture. Inside each rice cup is a colorful mix of diced green edamame, orange carrots, and small chunks of darker green cucumber, sprinkled with black sesame seeds. Light brown sauce is drizzled around the rice cups on the wooden tray. A woman's hand with pale skin and light-colored nail polish is gently picking up one of the rice cups. The tray is set on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the rice cups ahead of time?

Yes, you can bake the rice cups a few hours ahead and keep them covered at room temperature. Fill them right before serving to maintain freshness and texture.

What other sauces work well with these sushi cups?

Besides soy sauce or tamari, sriracha mayo, ponzu, or a drizzle of wasabi mayo can add great flavor to your sushi cups.

Sushi Cups with Spicy Mayo and Fresh Vegetables Recipe

Print Recipe

★★★★★

4.9 from 97 reviews

These Sushi Cups are a fun and fresh twist on traditional sushi, combining sushi rice with a vibrant mix of raw veggies, edamame, avocado, and a flavorful spicy mayo topping. Perfect as a light appetizer or a healthy snack, these no-bake sushi cups are easy to assemble and customize with your favorite sauces and veggies.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: No-Cook
Cuisine: Japanese
Diet: Vegetarian

Ingredients

Scale

Sushi Rice and Veggies

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

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

Garnish

Black sesame seeds

Instructions

Cook the Sushi Rice: Rinse 1 cup of sushi rice under cold water until the water runs clear to remove excess starch. Combine the rice with 1 1/2 cups water in a rice cooker or pot. Cook according to package instructions until the rice is tender and water is absorbed. Let the rice cool to room temperature.
Prepare the Veggie Mixture: Finely chop your choice of raw veggies such as carrots, cucumber, bell peppers, or sprouts. Steam the edamame briefly if not pre-cooked and shell them. Dice about half an avocado into small cubes. Combine the chopped veggies, edamame, and avocado in a bowl and mix with 1 tablespoon of soy sauce, tamari, or coconut aminos to flavor.
Make the Spicy Mayo: In a small bowl, whisk together 1/4 cup mayonnaise, 1 teaspoon Sriracha sauce (adjust according to your spice preference), 1 teaspoon coconut aminos or soy sauce, 1 teaspoon honey, and 1/2 teaspoon sesame oil until smooth and well combined.
Assemble the Sushi Cups: Line small serving cups or bowls with a layer of the cooled sushi rice, pressing gently to fill the bottom evenly. Spoon the mixed veggies, edamame, and avocado mixture on top of the rice layer. Drizzle a generous amount of spicy mayo over the top.
Garnish and Serve: Sprinkle black sesame seeds over the spicy mayo for added flavor and presentation. Serve immediately as a fresh appetizer or snack.

Notes

You can use a mini muffin tin to form sushi cups if you prefer a firmer shape.
Adjust the spiciness of the mayo by modifying the amount of Sriracha to suit your taste.
Use fresh veggies that can be eaten raw to keep the cups crisp and refreshing.
For a vegan version, substitute mayonnaise with vegan mayo and honey with maple syrup or agave nectar.
These sushi cups are best served fresh but can be refrigerated for up to 24 hours if needed.

Keywords: sushi cups, sushi rice, raw veggie sushi, spicy mayo, Japanese appetizer, healthy snack