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
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 (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
