Sushi Cups Recipe
Sushi Cups are a fun and fresh twist on traditional sushi, combining seasoned sushi rice with a vibrant mix of raw veggies, steamed edamame, and creamy avocado, all topped with a flavorful spicy mayo and garnished with black sesame seeds. This no-roll sushi recipe is perfect as a light appetizer or snack and can be customized with your favorite vegetables and sauces.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 sushi cups 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Japanese Fusion
- Diet: Low Salt
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 recommended)
- 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 Sushi Rice: In a medium pot, combine rinsed sushi rice and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 20 minutes until rice is tender and water is absorbed. Remove from heat and allow rice to cool slightly.
- Form Rice Cups: Press approximately 2 heaping tablespoons of the cooked rice firmly into each cup of a muffin tin to form compact rice cups. Place the muffin tin in the refrigerator and chill for 20 minutes to set the rice cups.
- Prepare Veggie Filling: In a mixing bowl, combine the finely chopped raw veggies, steamed edamame, diced avocado, and sauce (soy sauce, tamari, or coconut aminos). Mix gently to blend the flavors without mashing the avocado.
- Make Spicy Mayo: In a separate bowl, whisk together mayonnaise, Sriracha, coconut aminos or soy sauce, honey, and sesame oil until smooth. Adjust the Sriracha amount to your preferred spice level.
- Assemble Sushi Cups: Remove the rice cups from the fridge and spoon a heaping tablespoon of the veggie mixture over each rice cup. Drizzle spicy mayo generously on top and garnish with black sesame seeds.
Notes
- Use sushi or short-grain rice for best texture that holds together well.
- Feel free to customize the veggies; crunchy vegetables add nice texture contrast.
- For a vegan version, substitute mayonnaise with vegan mayo and honey with maple syrup.
- Press the rice firmly in muffin tin cups to ensure they hold shape when assembled.
- Serve immediately after assembly for best freshness, or keep chilled and consume within 1 day.
Keywords: sushi cups, sushi recipe, appetizer, Asian fusion, spicy mayo, avocado sushi, healthy snack
Find it online: https://ricoloranz.com/sushi-cups-recipe/
