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Easy Sushi Cups with Spicy Mayo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 128 reviews
  • Author: Anna
  • 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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://recipestrend.com/easy-sushi-cups-with-spicy-mayo-recipe/