Sushi Cups Recipe

If you love the fresh, vibrant flavors of sushi but want a fun and approachable twist, these Sushi Cups will absolutely steal your heart (and taste buds)! Imagine bite-sized portions filled with perfectly seasoned sushi rice nestled into little cups, topped with colorful, crunchy veggies, creamy avocado, and drizzled with a spicy, tangy mayo that will have you reaching for more. This recipe transforms classic sushi elements into a playful finger food that’s perfect for parties, snacks, or just a delightful meal any time you want something fresh and exciting.

Ingredients You’ll Need

The charm of these Sushi Cups comes from a handful of simple, fresh ingredients that work beautifully together. Each element brings something special — from the fluffy sushi rice forming the base, to the crunchy veggies adding color and texture, all dressed in a creamy, spicy mayo that packs a punch.

• 1 cup sushi rice, rinsed: This is the foundation, sticky and tender to hold the cups together perfectly.
• 1 1/2 cups water: Needed to cook the sushi rice to fluffy perfection.
• 1/2 cup finely chopped veggies: Choose fresh raw favorites like carrots, cucumber, bell peppers, or sprouts for vibrant crunch and color.
• 1/4 cup steamed mukimame (shelled edamame): Adds subtle nuttiness and protein to make these cups more satisfying.
• 1/4 cup diced avocado (~1/2 small avocado): Creamy, rich avocado balances the crunch and spice with buttery softness.
• 1 tablespoon sauce of choice (soy sauce, tamari, or coconut aminos): A splash of umami magic to bring everything together.
• 1/4 cup mayonnaise: The base for our spicy mayo, adding richness and creaminess.
• 1 teaspoon Sriracha sauce: Adjust to taste for your perfect level of heat.
• 1 teaspoon coconut aminos or soy sauce: Adds depth and savoriness to the spicy mayo.
• 1 teaspoon honey: Just a touch of sweetness to balance the spice.
• 1/2 teaspoon sesame oil: Adds that unmistakable toasty aroma and flavor.
• Black sesame seeds, for garnish: Sprinkle over the top to finish with a nutty crunch and stunning contrast.

How to Make Sushi Cups

Step 1: Cook the Sushi Rice

Start by rinsing the sushi rice under cold water until the water runs clear—this is key to fluffy, non-sticky rice. Combine the rinsed rice with water in a medium pot, bring to a boil over high heat, then reduce to low and cover to simmer for about 20 minutes. Once tender and water absorbed, remove from heat and let the rice cool slightly. This step lays the groundwork for the perfect sushi rice base that holds its shape without falling apart.

Step 2: Form the Rice Cups

Press about 2 heaping tablespoons of the warm sushi rice into each cup of a muffin tin. Use the back of a spoon or your fingers to compact the rice firmly—this ensures the cups retain their shape during assembly and serving. After filling all the cups, pop the muffin tin into the fridge for 20 minutes. Chilling helps the rice set firmly, making it easier to handle and creating a sturdy base for your sushi fillings.

Step 3: Prepare the Filling

While the rice chills, mix together your finely chopped veggies, steamed edamame, diced avocado, and your choice of soy sauce, tamari, or coconut aminos in a bowl. This fresh, colorful mixture provides a beautiful balance of crunch, creaminess, and umami flavor that shines in each Sushi Cup.

Step 4: Whip Up the Spicy Mayo

In a small bowl, whisk together mayonnaise, Sriracha, coconut aminos or soy sauce, honey, and sesame oil. Adjust the amount of Sriracha based on your heat preference—it’s this creamy, spicy drizzle that brings the whole dish alive with layers of flavor and just the right kick.

Step 5: Assemble the Sushi Cups

Remove the rice cups from the fridge and spoon a generous tablespoon of the veggie and avocado filling into each cup. Drizzle the spicy mayo generously over the top for that beautiful, mouthwatering finish. Don’t forget to sprinkle black sesame seeds over each cup for extra texture and a gorgeous look that makes them impossible to resist.

How to Serve Sushi Cups

Garnishes

For a little extra flair, you can add a small sprig of fresh cilantro, thinly sliced green onions, or even a tiny piece of pickled ginger atop each Sushi Cup. These garnishes not only elevate the presentation but also layer additional fresh and tangy notes that complement the creamy and spicy flavors.

Side Dishes

Sushi Cups pair beautifully with light, fresh sides like a simple seaweed salad or a crunchy cucumber salad with sesame dressing. If you want to keep things casual, a bowl of edamame sprinkled with sea salt or a miso soup on the side will round out your meal perfectly.

Creative Ways to Present

Feel like going all out? Serve your Sushi Cups on a bamboo sushi platter or alongside fresh shiso leaves for an authentic touch. You could also arrange them with mini dipping bowls filled with extra soy sauce or wasabi mayo for guests to customize their flavor. These little cups are a crowd-pleaser and always look stunning on any party table.

Make Ahead and Storage

Storing Leftovers

If you do have leftovers, keep the sushi rice cups and the veggie filling separate in airtight containers in the fridge. This prevents the rice from getting soggy and keeps the textures fresh. Reassemble just before serving for the best results.

Freezing

Freezing is not recommended for Sushi Cups as the delicate texture of sushi rice and fresh veggies can degrade significantly. It’s best to enjoy these within a day or two after making them to savor their freshness.

Reheating

If your rice cups have gone a bit cool and firmed up, you can briefly steam or microwave them for just 20 to 30 seconds to soften before assembling the cups. Avoid overheating so the rice doesn’t dry out. The toppings are best served fresh and cold for maximum flavor contrast.

FAQs

Can I use brown rice instead of sushi rice?

While brown rice adds more fiber and a nuttier flavor, it doesn’t have the same sticky texture as sushi rice, so the cups may not hold together as well. If you prefer brown rice, consider adding a small amount of cooked sticky rice or using a binder to help maintain shape.

What veggies work best in Sushi Cups?

Vegetables that can be eaten raw and have a bit of crunch like carrots, cucumbers, bell peppers, radishes, or sprouts are ideal. They add freshness and vibrant color that complement the creamy avocado and spicy mayo perfectly.

Is there a vegan version of the spicy mayo?

Absolutely! Simply swap out regular mayonnaise for a vegan mayo and make sure your Sriracha and soy sauce alternatives are vegan-friendly. The flavor and creaminess remain just as delicious.

Can I make Sushi Cups without the mayo?

Yes! If you prefer, you can drizzle just soy sauce, tamari, or a little ponzu sauce over the filling for a lighter option. The mayo adds creaminess and spice, but the cups are equally tasty without it.

How long do Sushi Cups last?

When stored properly in the fridge, the components can last up to 2 days. For the best texture and freshest taste, it’s ideal to consume them the same day you make them or the next day at the latest.

Final Thoughts

I can’t recommend these Sushi Cups enough if you’re looking for something fresh, fun, and bursting with flavor. They’re surprisingly easy to make, so whether you’re hosting friends or simply want a tasty snack, these little bites deliver on all fronts. Give them a try, and I promise they’ll become a beloved treat in your kitchen just like they are in mine!

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