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
Units
Scale
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
