Sushi Cups with Spicy Mayo and Fresh Vegetables Recipe
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.
- 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
