Sushi Cups Recipe

Introduction

Sushi cups are a fun and easy way to enjoy all the flavors of sushi without the hassle of rolling. These bite-sized treats combine sushi rice, fresh veggies, and a creamy spicy mayo for a delicious and colorful appetizer or snack.

Ingredients

• 1 cup sushi rice, rinsed
• 1 1/2 cups water
• 1/2 cup finely chopped veggies (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)
• 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 rinsed sushi rice and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 20 minutes or until the rice is cooked and water is absorbed. Remove from heat and let it cool slightly.
2. Step 2: Press about 2 heaping tablespoons of the cooked rice into each cup of a muffin tin, compacting the rice firmly. Chill the muffin tin in the fridge for 20 minutes to allow the rice to set.
3. Step 3: In a mixing bowl, combine chopped veggies, steamed edamame, diced avocado, and your choice of soy sauce or coconut aminos. Mix gently to combine.
4. Step 4: In another bowl, whisk together mayonnaise, Sriracha sauce, coconut aminos or soy sauce, honey, and sesame oil. Adjust the Sriracha to your preferred spice level.
5. 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 on top and garnish with black sesame seeds before serving.

Tips & Variations

• Use veggies that you enjoy raw and can easily chop, like finely diced carrots, cucumber, or bell peppers for the freshest texture.
• For a vegan version, use vegan mayonnaise and omit honey or replace it with agave syrup.
• Add cooked shrimp, crab, or smoked salmon to the veggie filling for a seafood twist.
• Serve the spicy mayo on the side for dipping if you prefer less sauce on top.

Storage

Store assembled sushi cups in an airtight container in the refrigerator for up to 1 day, as the rice can harden and veggies may lose crispness. Keep the spicy mayo separate if possible and drizzle just before serving. Reheat rice cups gently in the microwave for a few seconds if desired, but serve immediately after adding toppings.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of sushi rice?

Sushi rice is best because it becomes sticky when cooked, helping the rice cups hold their shape. Regular long-grain rice won’t hold together as well and may fall apart.

Do I need a special pan to make sushi cups?

You don’t need a special pan—a standard muffin tin works perfectly to shape the rice into individual cups that hold their form.

Sushi Cups Recipe

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★★★★★

4.5 from 148 reviews

These Sushi Cups are a fresh and fun way to enjoy sushi flavors without the fuss of rolling. Made with sushi rice formed into compact cups and filled with a vibrant mixture of finely chopped raw veggies, steamed edamame, and creamy avocado, then topped with a spicy mayo drizzle and black sesame seeds. Perfect as a light appetizer or snack that’s easy to customize with your favorite vegetables and sauces.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 55 minutes
• Yield: 6 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 (aka 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 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, and simmer for 20 minutes or until the rice is tender and the water is fully absorbed. Remove from heat and let it cool slightly.
2. Form rice cups: Press about 2 heaping tablespoons of the cooked rice firmly into each cup of a muffin tin, compacting it to hold shape. Place the muffin tin in the refrigerator and chill for 20 minutes to allow the rice cups to set firmly.
3. Prepare the veggie filling: In a mixing bowl, combine the finely chopped raw veggies, steamed edamame, diced avocado, and your choice of soy sauce, tamari, or coconut aminos. Stir gently to blend the flavors without mashing the avocado.
4. Mix the spicy mayo: In a separate small bowl, whisk together mayonnaise, Sriracha sauce (adjusting heat to preference), coconut aminos or soy sauce, honey, and sesame oil until smooth and well combined.
5. Assemble sushi cups: Remove the chilled rice cups from the fridge. Spoon a heaping tablespoon of the veggie filling over each rice cup. Drizzle the spicy mayo over the veggie topping and sprinkle with black sesame seeds for garnish.

Notes

• Use sushi or short-grain rice for the best texture that compacts well.
• Chilling the rice cups helps them hold their shape when adding toppings.
• Customize the veggies based on what you enjoy or have available; crunchy veggies add great texture.
• The spicy mayo can be adjusted to your preferred spice level by adding more or less Sriracha.
• For a vegan version, substitute mayonnaise with a vegan mayo and omit honey or replace with agave syrup.

Keywords: sushi cups, sushi bowl, appetizer, easy sushi recipe, vegetarian sushi, homemade sushi, spicy mayo sushi