Introduction

Sushi cups are a fun and fresh way to enjoy the flavors of sushi without the fuss of rolling. These bite-sized delights combine seasoned sushi rice with crisp veggies, creamy avocado, and a spicy mayo drizzle, perfect for parties or a light meal.

The image shows eight round sushi cups arranged on a wooden plate, each with three visible layers. The bottom layer is white rice shaped into small cups, holding the fillings. The second layer consists of green edamame beans scattered inside each rice cup. The top layer has small diced orange carrots and black sesame seeds sprinkled on top. There are also light brown sauce drizzles around the sushi cups on the wooden plate. The plate is placed on a white marbled surface, with two small white bowls above it; one holds white sesame seeds and the other holds green edamame beans. 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, 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

Step 1: In a medium pot, combine the rinsed sushi rice and water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is cooked and the water is absorbed. Remove from heat and let it cool slightly.
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 allow the rice to set.
Step 3: In a mixing bowl, combine the chopped veggies, steamed edamame, diced avocado, and your chosen sauce (soy sauce, tamari, or coconut aminos). Mix well to blend the flavors.
Step 4: In another bowl, whisk together the mayonnaise, Sriracha sauce, coconut aminos or soy sauce, honey, and sesame oil. Adjust the Sriracha to suit your preferred spice level.
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 veggies that can be eaten raw for the freshest crunch, such as cucumber, bell peppers, or sprouts. You can also add diced mango or cooked shrimp for extra flavor.
For a vegan option, replace mayonnaise with vegan mayo and ensure sauces are plant-based.
Try swapping black sesame seeds with toasted white sesame seeds or chopped nori for different garnishes.
If you prefer a milder spicy mayo, reduce the Sriracha or omit it completely.

Storage

Store the sushi cups in an airtight container in the refrigerator for up to 24 hours. For best texture, assemble the rice cups and veggie mixture separately and combine just before serving. Reheat is not recommended, as the rice texture may change and veggies are best fresh.

How to Serve

The image shows eleven small sushi rice cups arranged on a round white wooden plate over a white marbled surface. Each sushi cup is built in two layers: the bottom layer is tightly packed white rice forming a cup shape, while the top layer is a colorful mix of chopped green avocado, bright green edamame beans, and small orange carrot pieces, all scattered with black sesame seeds. There is a light drizzle of beige sauce spread unevenly over the sushi cups and the plate, creating small pools and drops. The texture of the rice looks soft, topped with the fresh, slightly chunky texture of the vegetable mix. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of sushi rice?

Sushi rice is preferred because of its sticky texture that helps the cups hold shape. Regular rice may not compact well and could fall apart.

How spicy is the spicy mayo, and can I adjust it?

The spicy mayo’s heat level depends on the amount of Sriracha you add. You can easily adjust it to your taste by adding more or less Sriracha or leaving it out entirely for a milder flavor.