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Sushi Cups Recipe

Sushi Cups Recipe
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★★★★★

4.7 from 19 reviews

Sushi Cups are a fun and delicious twist on traditional sushi, featuring compacted sushi rice in muffin tins topped with a fresh mix of crunchy vegetables, creamy avocado, and edamame, all drizzled with a spicy mayo sauce. This easy-to-make, no-roll sushi alternative is perfect for appetizers, snacks, or a light meal, offering a delightful combination of textures and flavors with a gluten-free and vegetarian profile.

Ingredients

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 (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 rinsed sushi rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 20 minutes or until the rice is tender and the water is fully absorbed. Remove from heat and let the rice cool slightly.
  2. Form the Rice Cups: Press about 2 heaping tablespoons of the cooked rice into each cup of a muffin tin. Compact the rice firmly to shape the cups well. Once filled, place the muffin tin in the refrigerator and chill for 20 minutes to help the rice set and hold its shape.
  3. Prepare the Veggie Filling: In a mixing bowl, combine the finely chopped vegetables, steamed edamame, diced avocado, and your choice of soy sauce, tamari, or coconut aminos. Mix gently to combine and allow the flavors to meld.
  4. Make the Spicy Mayo: In a separate bowl, whisk together mayonnaise, Sriracha sauce, coconut aminos or soy sauce, honey, and sesame oil until smooth. Adjust the amount of Sriracha to your preferred heat level.
  5. Assemble the Sushi Cups: Remove the rice cups from the fridge. Spoon a heaping tablespoon of the vegetable and edamame mixture over each rice cup. Drizzle the spicy mayo over the top and garnish with black sesame seeds for an attractive finish and extra flavor.

Notes

  • Use veggies that are safe and tasty when eaten raw, such as carrots, cucumber, bell peppers, or bean sprouts.
  • To make it vegan, substitute mayonnaise with vegan mayo and omit honey or use a vegan sweetener alternative.
  • Keep the rice well-compacted to ensure the cups hold their shape when served.
  • Chilling the rice helps it firm up and prevents the cups from falling apart.
  • Adjust spiciness of the mayo as needed by adding more or less Sriracha.
  • These sushi cups are best served fresh but can be refrigerated for up to 24 hours without the spicy mayo topping.

Nutrition

Keywords: sushi cups, sushi rice cups, appetizer, gluten free sushi, spicy mayo sushi, vegan sushi alternative, easy sushi recipe

Find it online: https://kitchenbyclara.com/sushi-cups-recipe/