Sushi Cups with Spicy Mayo and Veggie Fillings Recipe
Sushi Cups are a fun and easy twist on traditional sushi that allows you to enjoy fresh, healthy sushi flavors in a convenient muffin tin format. These cups feature a base of perfectly cooked sushi rice topped with a colorful mix of fresh veggies, steamed edamame, and creamy diced avocado, all enhanced with a flavorful drizzle of spicy mayo. Perfect as an appetizer, snack, or light meal, these sushi cups are customizable, gluten-free, and packed with vibrant flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 6 sushi cups 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Japanese-inspired
- Diet: Gluten Free
Ingredients
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 rinsed sushi rice and water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 20 minutes or until all 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, compacting it firmly to create a base. Place the muffin tin in the fridge and chill for 20 minutes so the rice sets and holds its shape.
- Prepare Veggie Filling: In a mixing bowl, combine the finely chopped veggies, steamed edamame, diced avocado, and your choice of soy sauce, tamari, or coconut aminos. Mix gently to combine and evenly distribute the flavors.
- Make Spicy Mayo: In another bowl, whisk together mayonnaise, Sriracha sauce (adjust to preferred spiciness), coconut aminos or soy sauce, honey, and sesame oil until smooth and well combined.
- Assemble Sushi Cups: Remove the rice cups from the fridge. Spoon a heaping tablespoon of the veggie mixture on top of each rice cup. Drizzle the spicy mayo over the filling generously. Garnish with black sesame seeds for a finishing touch.
Notes
- Use veggies that can be eaten raw such as carrots, cucumber, bell peppers, or sprouts for fresh flavor and crunch.
- You can substitute the spicy mayo with a vegan mayo to make the recipe vegan-friendly.
- Pressing the rice firmly and chilling it helps the sushi cups hold their shape when served.
- Adjust the amount of Sriracha according to your preferred spice level.
- Leftover sushi cups should be eaten the same day for best texture and freshness.
Keywords: sushi cups, sushi recipe, easy sushi, appetizer, Japanese, gluten free, healthy snack, spicy mayo, avocado sushi
