If you’ve been craving sushi but without the fuss of rolling or fancy knife skills, you’re going to adore this Easy Sushi Cups with Spicy Mayo Recipe. It’s one of those recipes that feels totally fancy but comes together quickly and easily—perfect for impressing friends or just treating yourself on a weeknight. I absolutely love how the spicy mayo adds that kick, and the cups are so fun to eat, you’ll want to make them again and again!
Why You’ll Love This Recipe
- Super Easy to Make: You don’t need fancy sushi rolling skills or special equipment—just a muffin tin and some simple prep.
- Customizable Flavors: Use your favorite fresh veggies and sauces to tailor it exactly how you like it.
- Crowd Pleaser: These bite-sized cups are fun, interactive, and perfect for parties or family dinners.
- Delicious Spicy Mayo: The creamy, zesty drizzle brings everything together with a perfect balance of heat and sweetness.
Ingredients You’ll Need
I’ve gathered ingredients that balance texture and flavor really well in this Easy Sushi Cups with Spicy Mayo Recipe. Fresh crunch from raw veggies, creamy avocado, and a little kick from the spicy mayo—each component makes these little bites shine.
- Sushi Rice: Make sure to rinse the rice thoroughly to remove excess starch for the best sticky texture.
- Fresh Veggies: Choose crisp, raw veggies like carrots, cucumber, or bell peppers — they add a refreshing crunch.
- Mukimame (Shelled Edamame): Adds a lovely pop of protein and color; steam it lightly for tenderness.
- Avocado: Use ripe but firm avocado so it holds its shape in the cups.
- Sauces (Soy Sauce, Tamari, or Coconut Aminos): These bring umami richness to the veggies; pick one that suits your dietary preferences.
- Mayonnaise: Forms the creamy base of the spicy mayo; Japanese mayo tends to be extra smooth and flavorful.
- Sriracha Sauce: Adjust the heat by starting with less—you can always add more!
- Honey: Balances the spiciness with a touch of sweetness.
- Sesame Oil: Adds that classic nutty sushi flavor in the spicy mayo.
- Black Sesame Seeds: Great for a simple garnish that adds subtle crunch and eye-catching contrast.
Variations
I love mixing things up depending on what’s in my fridge and who I’m cooking for—this Easy Sushi Cups with Spicy Mayo Recipe is super forgiving and perfect for experimenting.
- Protein Upgrade: Add cooked shrimp, crab meat, or tofu cubes to the veggie mix for an extra hit of protein—I did this once for a dinner party, and everyone raved about the difference!
- Vegan Version: Swap regular mayo for vegan mayo and use tamari or coconut aminos. I tried this recently and loved how vibrant and fresh it tasted.
- Crunch Factor: Sprinkle crispy tempura flakes or toasted nori strips on top for a fun texture surprise.
- Spicy Mayo Twist: Mix in a little wasabi or sriracha mayo instead of straight sriracha for an even more robust flavor kick.
How to Make Easy Sushi Cups with Spicy Mayo Recipe
Step 1: Cook and Prep the Sushi Rice
Start by rinsing 1 cup of sushi rice under cold water until the water runs clear to avoid gummy rice. Then, combine with 1½ cups water in a medium pot and bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes until the water’s absorbed and the rice is tender. Once done, let it cool slightly so it’s easier to handle but still warm for shaping. This step is crucial because perfectly cooked rice makes or breaks the sushi cups.
Step 2: Form the Rice Cups
Press about 2 heaping tablespoons of the cooked rice into each cup of a muffin tin. Be sure to pack the rice firmly so the cups hold their shape, but not so hard that they become dense. Refrigerate the muffin tin for 20 minutes to help the rice cups set up nicely, making filling and serving a lot easier.
Step 3: Prepare the Veggie Filling
While the rice chills, mix up your filling. Combine finely chopped raw veggies like carrots, cucumbers, and bell peppers with steamed shelled edamame and diced avocado. Toss everything with about a tablespoon of soy sauce, tamari, or coconut aminos to give it that subtle umami pop. You’ll find the fresh crunch and creaminess complement the rice beautifully.
Step 4: Whisk Up the Spicy Mayo
In a small bowl, whisk together ¼ cup mayonnaise, 1 teaspoon sriracha (or more to taste), 1 teaspoon coconut aminos (or soy sauce), 1 teaspoon honey, and ½ teaspoon toasted sesame oil until smooth and well combined. This spicy mayo is where the magic happens—it’s creamy, tangy, a little sweet, and just spicy enough. Taste and tweak the heat to your liking here.
Step 5: Assemble Your Sushi Cups
Take the muffin tin out of the fridge and gently remove each rice cup. Spoon a generous tablespoon of your veggie mixture onto each rice base, then drizzle the spicy mayo over the top. Finish with a sprinkle of black sesame seeds for that perfect sushi vibe. Ready to serve—or snap a few photos first because these look too pretty not to!
Pro Tips for Making Easy Sushi Cups with Spicy Mayo Recipe
- Rice Rinsing Technique: Always rinse your sushi rice thoroughly; I learned the hard way that skipping this makes rice too sticky and soggy.
- Packing Rice Cups: Don’t press too hard or the rice cups become dense; gently firm them so they hold shape but stay fluffy.
- Customize the Heat: I usually start with less sriracha in the mayo—adding more later lets me control the spice perfectly.
- Filling Freshness: Prep the veggies right before assembling to keep them crisp and colorful.
How to Serve Easy Sushi Cups with Spicy Mayo Recipe
Garnishes
I love finishing these sushi cups with a sprinkle of black sesame seeds because they give a subtle nuttiness and make everything look so pretty. Sometimes I also add thinly sliced green onions or a few microgreens for a fresh pop of green—totally optional but adds to that restaurant-quality feel.
Side Dishes
Pair these cups with a simple miso soup or a crisp seaweed salad for a full sushi-inspired meal. My family goes crazy for edamame sprinkled with sea salt on the side—it’s easy and complements the flavors without stealing the spotlight.
Creative Ways to Present
For special occasions, I like to serve the sushi cups on a wooden board with bamboo leaves underneath for a little bamboo flair. You could even line the muffin tin with parchment paper for easier removal and a cute presentation. Adding small dipping bowls of extra spicy mayo or soy sauce nearby encourages guests to customize their bites.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover rice cups and veggie filling separate in airtight containers in the fridge to maintain freshness. Assemble just before serving to avoid soggy rice cups—trust me, your future self will thank you.
Freezing
Freezing isn’t my go-to for this recipe because the rice texture changes when thawed, and avocado gets mushy. But if you want to freeze, try freezing the rice cups alone and thaw thoroughly before topping with fresh veggies and spicy mayo.
Reheating
If you have leftovers assembled, reheat gently in the microwave for about 20 seconds just to take the chill off—skip reheating if you’re adding avocado or mayo on top later. For leftover rice cups alone, a quick warm-up in the microwave works great before adding the rest.
FAQs
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Can I use regular rice instead of sushi rice for this recipe?
Sushi rice is preferred because it’s sticky and holds the shape of the cups well. Regular long-grain rice won’t compact properly and may fall apart. If you don’t have sushi rice, try using a short-grain or medium-grain rice as a substitute for best results.
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How spicy is the spicy mayo?
The spicy mayo has a mild to moderate heat depending on how much sriracha you use. I usually start with a teaspoon and add more if needed. You can adjust this easily to suit your heat tolerance.
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Can I make the sushi cups gluten-free?
Absolutely! Use tamari or coconut aminos instead of regular soy sauce to keep it gluten-free. Make sure your mayonnaise and sriracha don’t contain gluten—most brands are naturally gluten-free, but always good to double-check.
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What’s the best way to remove the rice cups from the muffin tin?
After chilling the rice cups, run a small knife or offset spatula gently around the edges of each cup to loosen them, then carefully lift them out. Cold rice is less sticky and easier to handle, so don’t skip the chilling step!
Final Thoughts
This Easy Sushi Cups with Spicy Mayo Recipe has become one of my absolute favorites to whip up when I want sushi vibes without the hassle. It’s playful, fresh, and packs so much flavor in every bite. Whether you’re hosting a casual get-together or simply want a tasty weeknight meal, these sushi cups will make you feel like a sushi pro—no rolling mat required. Give it a try and see how quickly these little cups become a new kitchen staple in your home!
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: Gluten Free
Description
These Sushi Cups are a fun and delicious twist on traditional sushi, perfect for serving as appetizers or light snacks. Made with perfectly cooked sushi rice formed into mini cups and filled with a vibrant mix of fresh veggies, steamed edamame, and creamy avocado, then topped with a creamy, spicy mayo drizzle and black sesame seeds. This no-bake recipe is easy to prepare and ideal for sushi lovers seeking a quick, customizable, and healthy bite.
Ingredients
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 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 rinsed rice and water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 20 minutes until the rice is cooked and water is fully absorbed. Remove from heat and allow rice to cool slightly.
- Form the rice cups: Press about 2 heaping tablespoons of the cooked rice into each cup of a muffin tin, firmly pressing down to compact the rice and form a cup shape. Place the muffin tin in the fridge and chill for 20 minutes to allow the rice to set firmly.
- Prepare the veggie filling: In a mixing bowl, combine the finely chopped veggies, steamed edamame, diced avocado, and your choice of coconut aminos or soy sauce. Mix thoroughly to combine the flavors.
- Make the spicy mayo: In a separate bowl, whisk together mayonnaise, Sriracha sauce, coconut aminos or soy sauce, honey, and sesame oil. Adjust the Sriracha amount according to your preferred spice level.
- Assemble the sushi cups: Remove the rice cups from the fridge. Spoon a heaping tablespoon of the veggie filling into each rice cup. Drizzle the spicy mayo generously over the veggie topping and garnish with black sesame seeds for a delightful crunch and flavor.
Notes
- Prep Note: While rice chills in the fridge, prep the veggies for the filling and prepare the spicy mayo sauce to save time.
- Use veggies that are suitable to eat raw such as carrots, cucumber, bell peppers, or sprouts for the best texture and freshness.
- You can customize the sauce choices (tamari, soy sauce, coconut aminos) to your dietary preferences or for gluten-free options.
- For a vegan version, use vegan mayonnaise and omit honey or substitute it with maple syrup.
Nutrition
- Serving Size: 1 sushi cup
- Calories: 85 kcal
- Sugar: 2 g
- Sodium: 130 mg
- Fat: 4.5 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 5 mg
