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
Units
Scale
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
