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Sushi Cups

Sushi Cups
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★★★★★

4.8 from 7 reviews

These Sushi Cups are a fun and fresh way to enjoy sushi flavors without rolling. Made with seasoned sushi rice, crisp veggies, creamy avocado, and a spicy mayo drizzle, they are perfect as a light appetizer or snack. The combination of textures and flavors, paired with simple ingredients, makes these cups an easy, no-fuss sushi-inspired treat that’s gluten-free and vegetarian.

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, 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

  1. Cook the Rice: In a medium pot, combine the rinsed sushi rice and water. Bring it to a boil over high heat, then reduce the heat to low, cover, and simmer for 20 minutes until the rice is cooked and the water is absorbed. Remove from heat and let cool slightly.
  2. Form the Rice Cups: Press about 2 heaping tablespoons of the cooked rice firmly into each cup of a muffin tin to compact it. Place the muffin tin in the fridge and chill for 20 minutes to allow the rice cups to set properly.
  3. Prepare the Veggie Filling: In a mixing bowl, combine the finely chopped veggies, steamed edamame, diced avocado, and your choice of soy sauce, tamari, or coconut aminos. Mix everything well to blend the flavors.
  4. Make the Spicy Mayo: In a separate bowl, whisk together the mayonnaise, Sriracha sauce (adjust to your preferred heat level), soy sauce or coconut aminos, honey, and sesame oil until smooth and creamy.
  5. Assemble the Sushi Cups: Remove the rice cups from the fridge. Spoon a heaping tablespoon of the veggie mixture on top of each rice cup. Drizzle the spicy mayo over the veggies, then garnish with black sesame seeds. Serve immediately.

Notes

  • Use vegetables that can be eaten raw to maintain a fresh, crunchy texture.
  • Chilling the rice cups helps them hold their shape and makes serving easier.
  • Adjust the spiciness of the mayo according to your taste preference.
  • These sushi cups are best enjoyed the same day for optimal freshness.
  • For a vegan option, substitute mayonnaise with vegan mayo and honey with agave syrup.

Nutrition

Keywords: sushi cups, sushi appetizer, gluten free sushi, vegetarian sushi, easy sushi recipe, spicy mayo, healthy snack

Find it online: https://cookedbycleo.com/sushi-cups/