If you’re looking for a fun, bite-sized treat that bursts with flavor, you’re going to adore this Spicy Sushi Cups with Veggie Filling Recipe. It’s fresh, vibrant, and surprisingly easy to throw together, even if sushi usually feels a little intimidating. Trust me, these sushi cups are a game-changer for anyone craving those classic sushi vibes without all the fuss. Ready to impress friends or just treat yourself? Let’s dive in!
Why You’ll Love This Recipe
- Quick and Easy: You’ll find that these sushi cups come together faster than traditional sushi rolls, perfect for busy days.
- Versatile Veggie Filling: The fresh veggie filling means you can customize with your favorite crisp, raw vegetables.
- Perfect Party Snack: These bite-sized cups are always a hit at gatherings and so easy to eat finger-food style.
- Deliciously Spicy: The spicy mayo drizzle adds just the right kick, making every bite exciting.
Ingredients You’ll Need
Each ingredient here plays a specific role, from the sticky sushi rice that forms our cup’s base to the vibrant veggies providing crunch and freshness. I always recommend using the freshest veggies you can find to really make these sushi cups pop!
- Sushi Rice: Critical for holding the cup together; rinse well to remove excess starch.
- Water: For cooking the rice perfectly—don’t skip the precise rice-to-water ratio.
- Chopped Veggies: I love carrots and bell peppers here for color and crunch, but cucumbers or sprouts work wonders too.
- Steamed Mukimame (Edamame): Adds a lovely protein punch and soft texture contrast.
- Diced Avocado: Creamy richness balances the spicy flavors—make sure it’s ripe but firm.
- Sauce (Soy, Tamari, or Coconut Aminos): Adds umami depth to the veggie mix.
- Mayonnaise: The creamy base of the spicy mayo sauce.
- Sriracha Sauce: For that spicy kick—adjust the heat level to your liking.
- Honey: Just a touch to soften the heat and add balance.
- Sesame Oil: The key to that irresistible nutty aroma.
- Black Sesame Seeds: Gorgeous garnish that lends a subtle crunch and visual appeal.
Variations
I love how easy it is to tweak this Spicy Sushi Cups with Veggie Filling Recipe to match your mood or pantry stash. That’s part of what makes it so fun to make again and again.
- Protein Boost: Adding tofu, cooked shrimp, or even spicy tuna can seriously elevate these cups for a more filling meal—I tried adding diced tofu once and my family couldn’t get enough.
- Heat Level: The spicy mayo is totally customizable; if you love fire, double the sriracha, or tone it down for kids by using less.
- Veggie Choices: Don’t hesitate to swap in seasonal vegetables—you’ll discover new flavor combos every time.
- Vegan Version: Use vegan mayo and tamari sauce, keeping everything plant-based and delicious.
How to Make Spicy Sushi Cups with Veggie Filling Recipe
Step 1: Cook and Cool the Sushi Rice
Start by rinsing your sushi rice really well under cold water until it runs clear—this removes extra starch and prevents it from getting gummy. Then, combine the rice and water in a pot and bring it to a boil over high heat. Once boiling, reduce to low, cover tightly, and let it simmer for about 20 minutes. I’ve found letting it rest off the heat for a few extra minutes helps the rice fluff up nicely. Patience here makes all the difference!
Step 2: Form the Rice Cups
Use a muffin tin for this fun step! Spoon about 2 heaping tablespoons of warm rice into each cup and press down firmly but gently to compact it. This creates a sturdy base without smashing the rice. Pop the tin into the fridge for 20 minutes to let the rice set up nicely—this step ensures that your sushi cups hold their shape when filled.
Step 3: Prepare the Veggie Filling and Spicy Mayo
While your rice chills, chop up your veggies evenly—think colorful, crunchy options like carrots, cucumber, bell peppers, and add steamed mukimame for a little protein boost. Toss them with diced avocado and a splash of your favorite sauce (soy, tamari, or coconut aminos) to bring everything together. For the spicy mayo, whisk together mayo, sriracha, soy sauce, honey, and sesame oil until smooth. Don’t be shy about tasting and adjusting the heat; I always start small with the sriracha and add more as I go.
Step 4: Assemble and Garnish
Take your rice cups out of the fridge. Spoon a generous tablespoon of the veggie filling into each cup, then drizzle that luscious spicy mayo right over the top. Finish with a sprinkle of black sesame seeds for that final authentic touch. It’s a simple step, but the contrast of creamy, spicy, and crisp textures is what makes this recipe so addictive.
Pro Tips for Making Spicy Sushi Cups with Veggie Filling Recipe
- Rice Texture Matters: I learned that rinsing rice repeatedly and allowing it to rest after cooking gives you sticky rice that’s not mushy—perfect for shaping.
- Chill to Set: Don’t skip chilling the rice cups; it firms them up so they don’t fall apart when you add the fillings.
- Balancing Flavors: Adjusting the spicy mayo is key—start mild, then build up so it complements but doesn’t overpower the fresh veggies.
- Prep Ahead: You can make the rice and spicy mayo a day in advance to save hands-on time on serving day.
How to Serve Spicy Sushi Cups with Veggie Filling Recipe
Garnishes
I always finish these sushi cups with a few black sesame seeds because they add a lovely crunch and look beautiful against the bright filling. Sometimes, I’ll toss on a few microgreens or a tiny drizzle of extra sriracha for guests who want more heat.
Side Dishes
These cups shine on their own but pairing them with a simple miso soup or an Asian-style cucumber salad makes a complete meal that feels both satisfying and light. I also like to serve a chilled seaweed salad alongside for extra umami.
Creative Ways to Present
For special occasions, I’ve served these on beautiful wooden sushi boards with small dishes of soy sauce and pickled ginger. Another fun idea is to use vibrant mini cupcake wrappers for a festive touch—makes them pop on the party table and keeps everything neat.
Make Ahead and Storage
Storing Leftovers
Leftover sushi cups can be stored in an airtight container in the fridge for up to a day—just be aware the avocado may brown slightly, and the rice might firm up more. I like to cover them tightly with plastic wrap to keep the moisture in.
Freezing
Honestly, these are best fresh. I’ve tried freezing the rice cups separately, but the texture changes and the avocado doesn’t freeze well. If you want to prep ahead, it’s better to make the rice and fillings separately and assemble right before serving.
Reheating
If you need to reheat leftover rice cups, I recommend warming them gently in the microwave for 20-second bursts, covered, just until warmed through. Add the filling fresh afterward to keep the texture bright.
FAQs
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Can I use regular rice instead of sushi rice for this recipe?
While you can technically use regular rice, sushi rice is sticky and clumps together much better, which is essential for shaping these sushi cups. Regular long-grain rice tends to be too fluffy and won’t hold the shape as well, so I definitely recommend sticking with sushi rice for best results.
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How spicy are the Spicy Sushi Cups with Veggie Filling Recipe?
The spiciness mainly comes from the sriracha in the mayo sauce. It’s easy to adjust—start with a teaspoon and add more for extra heat. If you’re serving kids or prefer mild flavors, you can reduce or omit the sriracha without losing the delicious mayo’s creaminess.
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Can I make these vegan?
Absolutely! Use vegan mayonnaise and tamari or coconut aminos instead of soy sauce to keep the recipe plant-based. The veggie filling is packed with fresh produce, so the sushi cups still feel satisfying and flavorful.
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What’s the best way to serve these for a party?
I like arranging them on a pretty platter with little bowls of extra soy sauce, pickled ginger, and wasabi on the side. Using mini cupcake liners inside the muffin tin helps for easy removal and adds a festive touch, making serving a breeze.
Final Thoughts
This Spicy Sushi Cups with Veggie Filling Recipe is one of those hidden gems I stumbled upon that instantly became a staple in my kitchen. It’s fresh, fun, and always gets compliments, whether I’m hosting or just sneaking a quick snack. I promise, once you make these, you’ll appreciate how wonderfully simple and satisfying sushi can be without rolling up your sleeves to become a sushi chef. Give it a try, and I’m confident you’ll love how these little cups bring big flavor—and a smile—to your table.
Print
Spicy Sushi Cups with Veggie Filling Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 sushi cups
- Category: Appetizer
- Method: Stovetop
- Cuisine: Japanese
- Diet: Gluten Free
Description
These Sushi Cups are a creative and fun way to enjoy sushi flavors in an easy-to-make bite-sized form. Featuring a base of perfectly cooked sushi rice pressed into muffin tins, topped with a fresh and colorful mix of raw veggies, steamed edamame, and creamy avocado, all enhanced with a flavorful dressing and a spicy mayo drizzle. Perfect for appetizers, party snacks, or a light meal.
Ingredients
Sushi 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 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. Reduce heat to low, cover, and simmer for 20 minutes or until the rice is tender and water is absorbed. Remove from heat and let it cool slightly.
- Form the rice cups: Press about 2 heaping tablespoons of the cooked rice into each cup of a muffin tin, compacting the rice firmly to form the base. Place the muffin tin in the refrigerator and chill for 20 minutes to allow the rice to set and hold its shape.
- Prepare the veggie filling: 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 combine all flavors evenly.
- Make the spicy mayo: In a separate bowl, whisk together mayonnaise, Sriracha sauce, coconut aminos or soy sauce, honey, and sesame oil until smooth. Adjust Sriracha to your preferred level of spiciness.
- 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 spicy mayo over the veggies and garnish all cups with black sesame seeds for a visually appealing finish and added texture.
Notes
- While the rice chills in the fridge, use that time to prepare the veggies and spicy mayo to save time.
- You can customize the veggies with any crunchy, raw options you prefer such as radishes or snap peas.
- The recipe works well with gluten-free tamari or coconut aminos if soy is a concern.
- Be sure to compact the rice firmly to help the sushi cups hold their shape upon serving.
- For a vegan version, substitute the mayonnaise with vegan mayo and omit honey or replace with agave syrup.
Nutrition
- Serving Size: 1 sushi cup
- Calories: 70
- Sugar: 1.5g
- Sodium: 150mg
- Fat: 3.5g
- Saturated Fat: 0.6g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1.2g
- Protein: 2g
- Cholesterol: 5mg
