Sushi Cups Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://savorandsimmer.com/sushi-cups-recipe/
