Sushi Cups Recipe
If you are looking for a fun and delightful twist on traditional sushi, then you’re going to absolutely love these Sushi Cups! They are like little edible bowls filled with vibrant, fresh veggies, creamy avocado, and a spicy mayo drizzle that will make your taste buds dance with joy. Perfect for parties, a light lunch, or anytime snack, Sushi Cups combine the essence of sushi but in a cute, convenient bite-sized form that’s as pleasing to the eye as it is to the palate. Plus, they are surprisingly simple to make, allowing you to wow your friends and family without spending hours in the kitchen.
Ingredients You’ll Need
To whip up these Sushi Cups, you’ll only need a handful of straightforward and fresh ingredients that each play an important role in creating the perfect balance of texture and flavor. From the tender sushi rice that forms the sturdy base to the creamy avocado and crunchy veggies that bring life and color, every ingredient is essential.
- 1 cup sushi rice: The foundation of the sushi cups, it’s sticky and holds everything together beautifully.
- 1 1/2 cups water: For perfectly cooked, fluffy rice without any mushiness.
- 1/2 cup finely chopped veggies: Use crisp, raw vegetables like carrots, cucumber, or bell peppers for fresh crunch.
- 1/4 cup steamed mukimame (edamame): Adds a subtle nuttiness and a boost of protein.
- 1/4 cup diced avocado: Creamy texture that complements the crunchy veggies perfectly.
- 1 tablespoon sauce of your choice (soy sauce, tamari, or coconut aminos): Infuses umami and ties the veggie filling together.
- Spicy Mayo Ingredients: Mayonnaise, Sriracha, coconut aminos or soy sauce, honey, and sesame oil combine for a luscious sauce with just the right kick.
- Black sesame seeds: For a beautiful garnish that adds a delicate crunch and nutty flavor.
How to Make Sushi Cups
Step 1: Cook the Perfect Sushi Rice
Start by rinsing your sushi rice thoroughly until the water runs clear. This step is essential to remove excess starch and prevent clumping. Then, combine the rinsed rice with water in a medium pot and bring it to a boil over high heat. Once boiling, lower the heat, cover, and let it simmer gently for about 20 minutes until the rice is tender and all the water is absorbed. Let the rice cool just enough to handle comfortably.
Step 2: Form the Rice Cups
Next, grab a muffin tin or your Silicone Baking Cups if you have them handy! Press about two heaping tablespoons of the cooked rice into each cup, packing it down to create a sturdy base and sides that will hold all your delicious fillings. Chill the rice cups in the fridge for 20 minutes to help them firm up so they don’t fall apart when you fill them later.
Step 3: Prepare the Veggie Filling
While the rice chills, mix together your finely chopped veggies, steamed edamame, diced avocado, and soy sauce or your preferred alternative in a bowl. This colorful mixture brings an assortment of textures and fresh flavors that contrast so well with the tender rice and creamy mayo.
Step 4: Whisk the Spicy Mayo
In a separate bowl, whisk together mayonnaise, Sriracha (adjust this to your preferred heat level), coconut aminos or soy sauce, honey, and sesame oil. This sauce is the secret star that adds a luscious, spicy, and slightly sweet dimension to your Sushi Cups—trust me, your taste buds will thank you!
Step 5: Assemble the Sushi Cups
Take your chilled rice cups out of the fridge and carefully spoon a generous tablespoon of the veggie mixture into each one. Then, drizzle the spicy mayo over the top for a creamy, zesty finish. To make them look extra special, sprinkle black sesame seeds on each cup as the final garnish.
How to Serve Sushi Cups
Garnishes
Presentation makes all the difference, and Sushi Cups are no exception. Consider adding a small sprig of fresh cilantro, a thin slice of pickled ginger, or even a tiny dollop of wasabi for guests who like it extra spicy. These accents bring visual appeal and layers of flavor that elevate the whole experience.
Side Dishes
Pair your Sushi Cups with light and refreshing sides to keep the meal balanced. A crisp seaweed salad or a bowl of miso soup makes a delightful accompaniment. Alternatively, a simple cucumber salad with a tangy dressing can add an appealing contrast without overpowering the delicate taste of your sushi cups.
Creative Ways to Present
If you want to impress your guests, serve Sushi Cups on a colorful platter lined with bamboo leaves or sushi grass. For a more casual setting, arrange them on small plates accompanied by dipping bowls of soy sauce or extra spicy mayo. You can even thread a decorative pick through each cup for easy grabbing at parties or potlucks.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep the rice cups and veggie filling stored separately in airtight containers in the refrigerator. This helps maintain the texture and freshness of both components. When you’re ready to eat, simply assemble the sushi cups again and add the spicy mayo and garnishes.
Freezing
Freezing is not recommended for Sushi Cups because the texture of the rice and fresh veggies will suffer upon thawing. For the best experience, enjoy them fresh or within a day or two of making.
Reheating
Reheat the rice cups gently in the microwave for about 20 seconds if needed, but avoid overheating to prevent drying out the rice. The veggie filling and spicy mayo should always be served cold, so add those right before serving.
FAQs
Can I use brown rice instead of sushi rice for Sushi Cups?
You can absolutely try brown rice, but keep in mind it is less sticky, which might make it harder for the rice cups to hold their shape. To help, slightly overcook the brown rice and press it firmly into the cups.
What other fillings work well in Sushi Cups?
Feel free to get creative! Cooked shrimp, crab meat, smoked salmon, or tofu can be excellent protein options. You can also experiment with different veggies like thinly sliced radishes or seaweed salad.
How spicy is the spicy mayo, and can I adjust it?
The spicy mayo has a gentle kick thanks to the Sriracha, but you can easily adjust the heat by adding more or less sauce. If you prefer it mild, reduce the Sriracha, or omit it entirely for a creamy, flavorful mayo.
Can I make Sushi Cups vegan?
Yes! Simply use vegan mayonnaise and omit or replace ingredients like honey with agave syrup. Stick to plant-based veggies and sauces, and you’ll have a vegan-friendly treat everyone will enjoy.
How far in advance can I prepare Sushi Cups for a party?
Prepare the rice cups a day ahead and keep them chilled. Mix the veggie filling and spicy mayo on the day of the event for maximum freshness. Assemble just before serving to keep everything crisp and vibrant.
Final Thoughts
Sushi Cups are such a fun and fresh way to enjoy all the best parts of sushi without the fuss of rolling or raw fish. They bring a burst of color, flavor, and texture to your table that brightens up any occasion. Whether you’re hosting a casual get-together or simply treating yourself to a tasty snack, I encourage you to dive into these delightful Sushi Cups—you won’t regret it!
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Sushi Cups Recipe
- Total Time: 40 minutes
- Yield: 12 sushi cups 1x
- Diet: Vegetarian
Description
This refreshing Sushi Cups recipe offers a fun and healthy way to enjoy the flavors of sushi in a convenient, bite-sized form. Made with perfectly cooked sushi rice, a vibrant mix of fresh veggies, edamame, and creamy avocado, then topped with a zesty spicy mayo and black sesame seeds, these sushi cups are perfect as appetizers, snacks, or light meals. Enjoy the crunch of fresh vegetables combined with the creamy texture and a little kick from the spicy mayo in every bite.
Ingredients
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 (about 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 the rinsed sushi rice and 1 1/2 cups of water. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the rice is tender and all the water has been absorbed. Remove the pot from heat and let the rice cool slightly.
- Form the Rice Cups: Using a muffin tin, press about 2 heaping tablespoons of the cooked rice into each cup. Press down firmly to compact the rice and create a sturdy base. Place the muffin tin in the refrigerator to chill for 20 minutes, allowing the rice to set firmly.
- Prepare the Veggie Filling: While the rice chills, mix together the finely chopped vegetables, steamed edamame, diced avocado, and your choice of soy sauce, tamari, or coconut aminos in a mixing bowl. Stir gently to blend the flavors without mashing the avocado.
- Make the Spicy Mayo: In a separate bowl, whisk together mayonnaise, Sriracha sauce (adjusting spiciness as desired), coconut aminos or soy sauce, honey, and sesame oil until smooth and well combined.
- Assemble the Sushi Cups: Remove the rice cups from the fridge. Spoon a heaping tablespoon of the veggie filling onto each rice base. Drizzle the spicy mayo over the top and garnish each cup with a sprinkle of black sesame seeds for a visually appealing finish and added nutty flavor.
Notes
- Prep Note: While the rice is chilling in the fridge, use this time to prepare the vegetable mixture and spicy mayo to streamline assembly.
- Use fresh veggies that can be safely eaten raw to maintain crunch and freshness.
- Adjust the amount of Sriracha in the spicy mayo to suit your preferred level of heat.
- Rice should be slightly cooled but still pliable when pressing into muffin tin cups to ensure it forms properly without sticking excessively.
- Silicone baking cups can also be used for easier removal of sushi cups from the tin.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Boiling, Simmering, Chilling, Assembling
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 sushi cup
- Calories: 110 kcal
- Sugar: 1 g
- Sodium: 80 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 5 mg
Keywords: sushi cups, sushi recipe, vegetarian sushi, easy sushi appetizer, sushi bites, healthy snacks, spicy mayo sushi, sushi rice cups, finger food, Japanese-inspired recipes
