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