Sushi Cups Recipe

Introduction

Sushi cups are a fun and easy way to enjoy the flavors of sushi without the fuss of rolling. These bite-sized cups combine seasoned rice, fresh veggies, and a spicy mayo drizzle for a delightful, customizable snack or appetizer.

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 (about 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

1. Step 1: In a medium pot, combine the rinsed sushi rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 20 minutes or until the rice is cooked and the water has been absorbed. Remove from heat and let the rice cool slightly.
2. Step 2: Press about 2 heaping tablespoons of the cooked rice into each cup of a muffin tin, compacting it firmly. Place the muffin tin in the fridge and chill for 20 minutes to allow the rice to set.
3. Step 3: In a mixing bowl, combine the chopped veggies, steamed edamame, diced avocado, and your choice of coconut aminos or soy sauce. Mix well to blend the flavors.
4. Step 4: In a separate bowl, whisk together mayonnaise, Sriracha sauce, coconut aminos or soy sauce, honey, and sesame oil to create the spicy mayo. Adjust the Sriracha according to your preferred heat level.
5. Step 5: Remove the rice cups from the fridge. Spoon a heaping tablespoon of the veggie mixture onto each rice cup. Drizzle the spicy mayo over the veggie topping and garnish with black sesame seeds before serving.

Tips & Variations

• Use veggies that can be eaten raw to keep the sushi cups fresh and crunchy, such as carrots, cucumber, or bell peppers.
• Substitute avocado with mango for a sweeter variation.
• For a non-spicy version, omit the Sriracha and add a squeeze of lime to the mayo mixture instead.
• If you prefer, add cooked shrimp or smoked salmon to the veggie filling for extra protein.

Storage

Store sushi cups in an airtight container in the refrigerator for up to 1 day. The rice can harden if stored too long, so it’s best enjoyed fresh. Reheat rice cups briefly in the microwave if desired, but add the avocado and spicy mayo fresh after warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of sushi rice?

Sushi rice is ideal because it becomes sticky and holds its shape well. Regular long-grain rice is less sticky and may not form sturdy cups, but you can try using short-grain rice as a substitute if sushi rice is unavailable.

Can I make these ahead of time for a party?

You can prepare the rice cups a few hours in advance and keep them chilled. Add the veggie filling and spicy mayo just before serving to keep the ingredients fresh and prevent sogginess.

Sushi Cups Recipe

Print Recipe

★★★★★

4.9 from 54 reviews

These Sushi Cups are a fun and fresh twist on traditional sushi, featuring seasoned sushi rice molded into cups and filled with a vibrant mix of chopped veggies, steamed edamame, and creamy avocado. Topped with a spicy mayo drizzle and black sesame seeds, they make a perfect appetizer or light meal that’s easy to prepare and serve.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 8 sushi cups 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Japanese-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. Cook the Sushi Rice: In a medium pot, combine rinsed sushi rice and water. Bring to a boil over high heat. Once boiling, reduce heat to low, cover the pot, and simmer for 20 minutes or until the rice is tender and water is fully absorbed. Remove from heat and allow the rice to cool slightly.
2. Form the Rice Cups: Press about 2 heaping tablespoons of the slightly cooled cooked rice into each cup of a muffin tin. Press down firmly to compact the rice into a cup shape. Place the muffin tin in the refrigerator and chill for 20 minutes to allow the rice cups to set properly.
3. Prepare the Filling: In a mixing bowl, combine the finely chopped veggies, steamed edamame, diced avocado, and your chosen sauce (soy sauce, tamari, or coconut aminos). Mix gently but thoroughly to evenly blend the flavors.
4. Make the Spicy Mayo: In a separate bowl, whisk together the mayonnaise, Sriracha sauce, coconut aminos or soy sauce, honey, and sesame oil until smooth. Adjust the amount of Sriracha based on your preferred level of spice.
5. Assemble the Sushi Cups: Remove the rice cups from the fridge. Spoon a heaping tablespoon of the vegetable and edamame mixture onto each rice cup. Drizzle the prepared spicy mayo over the top and garnish with black sesame seeds for a finishing touch.

Notes

• Use veggies that can be eaten raw for the filling to maintain freshness and crunch.
• For a vegan version, substitute mayonnaise with vegan mayo and honey with agave syrup or maple syrup.
• Ensure the rice is slightly cooled before pressing into the muffin tin to make handling easier and prevent mashing the grains.
• Chilling the rice cups before filling helps them maintain their shape when served.
• Adjust the amount of Sriracha in the spicy mayo to suit your preferred spice level.

Keywords: sushi cups, vegetarian sushi, rice cups, spicy mayo, edamame, avocado sushi, appetizer, Japanese-inspired