If you’re looking for a fun, flavorful, and totally approachable way to enjoy sushi at home, I’ve got just the thing for you. These Easy Sushi Cups with Spicy Mayo Recipe are absolutely fan-freaking-tastic — they bring the best sushi vibes without the fuss of rolling or fancy equipment. Trust me, when I first made them, I was hooked instantly, and I know you’re going to love how simple and delicious they turn out!
Why You’ll Love This Recipe
- No Rolling Required: You get all the sushi goodness without the intimidating rolling technique.
- Customizable Veggie Mix: Use whatever fresh raw veggies you love, making it perfect for your taste and season.
- Spicy Mayo Magic: The creamy, spicy mayo is the star that ties all the flavors together.
- Perfect for Parties: These bite-sized sushi cups are crowd-pleasers and perfect for sharing.
Ingredients You’ll Need
I’ve found that picking fresh, crunchy veggies and creamy avocado makes these sushi cups really shine. Also, sushi rice is essential — it sticks together well and gives you that authentic bite. When it comes to the spicy mayo, balancing the heat with a touch of honey makes all the difference.
- Sushi Rice: Rinsing it removes excess starch so you get perfectly sticky rice without being mushy.
- Water: Cook the rice just right for ideal texture.
- Chopped Veggies: Choose raw-friendly veggies like carrots, cucumber, bell peppers, or sprouts for crunch and color.
- Steamed Mukimame (Shelled Edamame): Adds a lovely nutty flavor and protein boost.
- Diced Avocado: Provides creaminess that balances the fresh veggies.
- Sauce (Soy Sauce, Tamari, or Coconut Aminos): Adds saltiness and umami; I like tamari for a gluten-free option.
- Mayonnaise: A creamy base for the spicy mayo.
- Sriracha Sauce: Adjust this to your preferred spice level.
- Honey: Just a touch to mellow the heat.
- Sesame Oil: Brings that signature toasty sesame aroma.
- Black Sesame Seeds: Garnish adds crunch and a pop of visual contrast.
Variations
This recipe loves a bit of your personal flair. Over the years, I’ve enjoyed tweaking the fillings and the heat level in the spicy mayo to keep things fresh and exciting. Feel free to experiment and make it your own — after all, that’s part of the fun!
- Protein Boost: I like adding cooked shrimp or crab meat to make it more filling; it’s like a mini seafood feast in a cup.
- Veggie Options: For a crunchier texture, try jicama or radish slices—my family goes crazy for the added zing.
- Dairy-Free Sub: Use vegan mayo if you want a dairy-free version, and it still tastes amazing.
- Extra Spice: Kick up the spicy mayo by adding a pinch of cayenne or a few drops of chili oil—I discovered this trick when hosting game nights for friends.
How to Make Easy Sushi Cups with Spicy Mayo Recipe
Step 1: Cook the Sushi Rice Perfectly
Start by rinsing the sushi rice under cold water until the water runs clear—that’s a key step I used to skip, but it makes a world of difference. Combine the rinsed rice with water in a medium pot and bring it to a boil over high heat. Once boiling, reduce the heat to low, cover with a tight lid, and let it simmer gently for 20 minutes. Resist the temptation to peek—it needs that steam to cook evenly. When done, remove from heat and let it cool slightly before handling.
Step 2: Shape the Rice Cups
Grab a muffin tin and press about two heaping tablespoons of the cooked rice into each cup, pressing down firmly to compact it into a little bowl shape. This step might get a bit sticky, so wet your fingers slightly if you want to make pressing easier. Once all cups are filled, pop the muffin tin in the fridge for 20 minutes to chill and help the rice hold its form—this trick really helped me avoid the rice falling apart when assembling.
Step 3: Prepare the Veggie Filling
While the rice chills, mix your chopped veggies, steamed edamame, and diced avocado in a bowl. Add the soy sauce or coconut aminos for that hit of saltiness, and gently toss everything together. I love this part because you can customize it endlessly with whatever fresh produce you have on hand.
Step 4: Whip Up the Spicy Mayo
In another small bowl, whisk together mayonnaise, Sriracha, soy sauce or coconut aminos, honey, and sesame oil. Taste and adjust the heat if you want more kick. This mayo is honestly the heart of the dish—it adds creaminess and just the right amount of zing, and you’ll find yourself drizzling it on everything.
Step 5: Assemble the Sushi Cups
Take the chilled rice cups out of the fridge. Spoon a generous tablespoon of the veggie and avocado mixture into each rice cup. Then drizzle the spicy mayo over the top and sprinkle with black sesame seeds for that pretty finishing touch. Voilà! You’ve just made sushi cups that are as fun to eat as they are to make.
Pro Tips for Making Easy Sushi Cups with Spicy Mayo Recipe
- Rice Rinsing Is Key: Don’t skip rinsing your sushi rice—it prevents gummy rice and helps achieve that perfect sushi texture.
- Chill to Hold Shape: Letting the rice set in the fridge makes assembling and serving so much easier—plus it keeps those cups intact.
- Balancing Spicy Mayo: Start with less Sriracha and adjust according to your spice tolerance; it’s easy to add more but hard to fix if it’s too spicy.
- Handle Avocado Gently: Add avocado last and gently toss to avoid mashing, keeping those creamy chunks alive in your filling.
How to Serve Easy Sushi Cups with Spicy Mayo Recipe
Garnishes
I love sprinkling black sesame seeds on top, but you can also add finely sliced green onions or a tiny pinch of furikake seasoning if you want a little extra punch. These garnishes not only add flavor but make your sushi cups look like something straight from a sushi bar!
Side Dishes
Pair your sushi cups with a simple seaweed salad or miso soup for a balanced meal. If you’re feeling indulgent, some pickled ginger or a side of wasabi adds authentic sushi vibes that make the whole experience more fun.
Creative Ways to Present
For special occasions, I’ve served these sushi cups on a large sushi board surrounded by edible flowers and fresh herbs. Another fun idea is to use colorful silicone muffin liners in the tin to liven things up — it makes cleanup easier too!
Make Ahead and Storage
Storing Leftovers
Since the avocado can brown quickly, I recommend storing leftover sushi cups in an airtight container in the fridge and eating them within a day. I’ve found wrapping the container with a damp paper towel on top helps keep the rice moist.
Freezing
Freezing sushi cups isn’t ideal because avocados and fresh veggies don’t freeze well. I usually skip this step and instead make fresh batches when needed for the best taste and texture.
Reheating
If you need to reheat, I suggest warming just the rice cups gently in the microwave for 20 seconds before assembling with the fresh filling and spicy mayo. This keeps the veggies fresh and the rice warm without turning everything soggy.
FAQs
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Can I make these Easy Sushi Cups with Spicy Mayo Recipe vegan?
Absolutely! Swap traditional mayonnaise with a vegan mayo, and use tamari or coconut aminos to keep it plant-based. The rest of the ingredients like the veggies and rice are naturally vegan-friendly, making this recipe easy to adapt.
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What’s the best way to cook sushi rice for these cups?
The key is rinsing the sushi rice before cooking to remove excess starch, then simmering it on low heat with the right water ratio. Let it steam covered without lifting the lid, and finally, cool slightly before shaping—this gives you the perfect sticky but fluffy texture.
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How spicy is the spicy mayo, and can I adjust it?
The spicy mayo has a moderate kick from the Sriracha, but it’s super easy to tweak depending on how much heat you like. Start with less, taste as you go, and add more if you want extra punch. Adding honey helps balance the heat beautifully.
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Can I prepare these sushi cups ahead of time for a party?
You can prep the rice cups a few hours ahead and keep them chilled in the fridge. I like to prepare the filling and spicy mayo separately and assemble just before serving to ensure freshness, especially for the avocado and crunchy veggies.
Final Thoughts
Honestly, I absolutely love how this Easy Sushi Cups with Spicy Mayo Recipe makes sushi accessible, fun, and totally yummy. Whether you’re new to sushi or a longtime fan, this little twist lets you enjoy all the flavors without any intimidating prep. Give it a try, and I promise it’ll become a favorite go-to for your next family dinner or gathering with friends. Happy making—and even happier eating!
Print
Easy Sushi Cups with Spicy Mayo Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 sushi cups
- Category: Appetizer
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Description
These Sushi Cups are a fun, bite-sized twist on traditional sushi, featuring seasoned sushi rice molded into muffin cups and filled with a vibrant mix of fresh veggies, steamed edamame, creamy avocado, and a spicy mayo drizzle. Perfect as an appetizer or light snack, these no-rolling sushi cups are easy to make and customizable with your favorite sushi fillings.
Ingredients
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 the rinsed sushi rice and water. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes until the rice is cooked through and the water has been 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 it firmly to shape the base. Place the muffin tin in the refrigerator and chill for 20 minutes to allow the rice cups to set firmly.
- Prepare the veggie filling: While the rice is chilling, combine your finely chopped raw veggies, steamed edamame, diced avocado, and your choice of soy sauce, tamari, or coconut aminos in a mixing bowl. Stir thoroughly to evenly blend the flavors.
- Make the spicy mayo: In a separate bowl, whisk together the mayonnaise, Sriracha, soy sauce or coconut aminos, honey, and sesame oil. Adjust the Sriracha amount to suit your desired spice level.
- Assemble the sushi cups: Remove the rice cups from the fridge. Spoon a generous tablespoon of the veggie mixture on top of each rice base. Drizzle with the spicy mayo over the filling and garnish with a sprinkle of black sesame seeds for a finishing touch.
Notes
- While the rice is chilling in the refrigerator, take this time to prepare the veggie filling and spicy mayo to optimize your prep time.
- Use veggies that are safe and pleasant to eat raw, like carrots, cucumber, bell peppers, or sprouts for a fresh, crisp texture.
- The spicy mayo can be adjusted in heat by modifying the amount of Sriracha used.
- Store any leftover rice cups separately from the avocado mixture to prevent sogginess and assemble just before serving.
- If you prefer, substitute mayonnaise with a vegan alternative to make this dish dairy-free.
Nutrition
- Serving Size: 1 sushi cup
- Calories: 85
- Sugar: 2g
- Sodium: 140mg
- Fat: 4g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 5mg
