Description
Delightful and easy-to-make Sushi Cups featuring perfectly cooked sushi rice formed into cups and filled with a fresh mixture of veggies, edamame, and creamy avocado, topped with a spicy mayo drizzle and black sesame seeds. A fun, bite-sized, and customizable twist on traditional sushi that’s perfect for parties 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 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
- Cook the Rice: In a medium pot, combine the rinsed sushi rice and water. Bring to a boil over high heat. Once boiling, reduce heat to low, cover the pot, and simmer for 20 minutes or until the water is absorbed and the rice is tender. Remove from heat and let it cool slightly.
- Form Rice Cups: Press about 2 heaping tablespoons of the cooked rice into each cup of a muffin tin. Press down firmly to compact the rice into the shape of a cup. Place the muffin tin in the refrigerator and chill for 20 minutes to allow the rice cups to set and hold their shape.
- Prepare Veggie Filling: In a mixing bowl, combine the finely chopped veggies, steamed edamame, diced avocado, and your choice of soy sauce or coconut aminos. Mix gently but thoroughly to blend all the flavors.
- Make Spicy Mayo: In another bowl, whisk together the mayonnaise, Sriracha sauce (adjust according to desired spiciness), coconut aminos or soy sauce, honey, and sesame oil until smooth and well combined.
- Assemble Sushi Cups: Remove the rice cups from the refrigerator. Spoon a generous tablespoon of the veggie filling into each rice cup. Drizzle the prepared spicy mayo over the filling, and finish by garnishing each cup with black sesame seeds for a lovely contrast and extra flavor.
Notes
- Feel free to customize the veggies to your liking, using other raw vegetables or even cooked seafood pieces for a different twist.
- Ensure the rice is well compacted in the muffin tin to keep the cups from falling apart when removed.
- If you prefer a milder sauce, reduce the amount of Sriracha in the spicy mayo or omit it entirely.
- Spicy mayo can be prepared ahead and stored in the refrigerator for up to 3 days.
- These sushi cups are best served fresh but can be kept refrigerated for up to 24 hours.
