Description
Sushi Cups are a fun and creative twist on traditional sushi, featuring a base of seasoned sushi rice pressed into muffin tins and topped with a vibrant mixture of fresh veggies, edamame, and avocado. Finished with a spicy mayo drizzle and black sesame seeds, these bite-sized cups offer a fresh, flavorful, and visually appealing appetizer or snack that’s easy to make and perfect for gatherings.
Ingredients
Units
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, then reduce heat to low, cover, and simmer for 20 minutes until the rice is fully cooked and water is absorbed. Remove from heat and allow to cool slightly.
- Form the rice cups: Press about 2 heaping tablespoons of the cooked rice into each cup of a muffin tin. Use your fingers or the back of a spoon to compact the rice firmly. Place the muffin tin in the refrigerator and chill for 20 minutes to allow the rice to set firmly.
- Prepare the veggie filling: While the rice chills, in a mixing bowl, combine finely chopped raw veggies, steamed shelled edamame, diced avocado, and your choice of soy sauce, tamari, or coconut aminos. Mix gently to blend the flavors without mashing the avocado.
- Make the spicy mayo: In a separate bowl, whisk together mayonnaise, Sriracha sauce, coconut aminos or soy sauce, honey, and sesame oil. Adjust Sriracha quantity according to your preferred spice level.
- Assemble the sushi cups: Remove the rice cups from the fridge. Spoon a generous tablespoon of the veggie filling on top of each rice cup. Drizzle the spicy mayo over the veggies and sprinkle black sesame seeds as a garnish to finish.
Notes
- Prep Note: While the rice is chilling in the fridge, use that time to prepare the veggie mixture and spicy mayo to streamline the process.
- You can customize the veggies based on your preferences or seasonality; just make sure to use vegetables that can be eaten raw for the best texture and flavor.
- For a vegan option, substitute the mayonnaise with vegan mayo and adjust the spicy mayo ingredients accordingly.
- These sushi cups are best served fresh but can be refrigerated for up to 24 hours; add avocado just before serving if storing longer to prevent browning.
Nutrition
- Serving Size: 1 sushi cup
- Calories: 85
- Sugar: 2g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 0.7g
- Unsaturated Fat: 2.8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
