Sushi Cups

why make this recipe

Sushi Cups are a fun and easy way to enjoy sushi flavors without the need for rolling. They are perfect for parties, quick lunches, or a light dinner. With layers of deliciousness in each cup, these bite-sized treats are sure to please everyone. Plus, they are customizable with your favorite ingredients, making them versatile and suitable for different tastes and dietary needs.

how to make Sushi Cups

Ingredients:

• 1 cup sushi rice, (rinsed)
• 1 1/2 cups water
• 1/2 cup finely chopped veggies of your choice
• 1/4 cup steamed mukimame (aka shelled edamame)
• 1/4 cup diced avocado (~1/2 small avocado)
• 1 tablespoon sauce of your choice (soy sauce, tamari, or coconut aminos)
• 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)

Directions:

1. In a medium pot, combine the rinsed rice and water. Bring to a boil over high heat.
2. Reduce the heat to low, cover, and simmer for 20 minutes or until the rice is cooked and the water is absorbed. Remove from heat and let it cool slightly.
3. Press about 2 heaping tablespoons of cooked rice into each cup of a muffin tin. Press down to compact the rice. Place the muffin tin in the fridge and chill for 20 minutes, allowing the rice to set.
4. In a mixing bowl, combine the chopped veggies, steamed edamame, diced avocado, and coconut aminos or soy sauce. Mix well to combine the flavors.
5. In another bowl, whisk together all mayo ingredients. Adjust the Sriracha sauce to your desired level of spiciness.
6. Remove the rice cups from the fridge. Spoon a heaping tablespoon of the veggie filling over each rice cup. Drizzle spicy mayo over the top of the veggies and garnish with black sesame seeds.

how to serve Sushi Cups

Sushi Cups are great served fresh from the fridge as a light snack or appetizer. You can also arrange them on a platter for parties or gatherings. They pair well with extra dipping sauces on the side for those who like a bit more flavor.

how to store Sushi Cups

If you have leftovers, store them in an airtight container in the refrigerator. They are best consumed within a day or two. The rice cups may lose some crispness when stored, but they will still taste delicious.

tips to make Sushi Cups

• Make sure to rinse the sushi rice thoroughly before cooking. This helps remove excess starch and makes the rice less sticky.
• Feel free to mix and match your favorite vegetables for the filling. Cucumber, bell peppers, and carrots are great options.
• If you want an extra kick, add more Sriracha or even some pickled ginger to the filling.

variation

You can easily switch up the ingredients for different flavor profiles. Try adding cooked shrimp, crab, or tofu for protein. You can also use different sauces like spicy mayo or teriyaki sauce for a unique taste.

FAQs

1. Can I use regular rice instead of sushi rice?

   • While sushi rice is ideal for its sticky texture, you can use other types of rice. Just be aware that the texture may differ.

2. How long will the sushi cups stay fresh?

   • The sushi cups are best enjoyed within 1-2 days when stored in the fridge.

3. Can I make the rice cups ahead of time?

   • Yes, you can prepare the rice cups and fillings ahead, then assemble them just before serving for the best taste and texture.

Sushi Cups

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• Author: ikramnihad
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Sushi Cups are a fun and easy way to enjoy sushi flavors without rolling. Perfect for parties, quick lunches, or light dinners, these customizable treats are sure to please everyone.

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Ingredients

Scale 1x2x3x

• 1 cup sushi rice, rinsed
• 1 1/2 cups water
• 1/2 cup finely chopped veggies of your choice
• 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)
• 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)

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Instructions

1. In a medium pot, combine the rinsed rice and water. Bring to a boil over high heat.
2. Reduce the heat to low, cover, and simmer for 20 minutes or until the rice is cooked and the water is absorbed. Remove from heat and let it cool slightly.
3. Press about 2 heaping tablespoons of cooked rice into each cup of a muffin tin. Press down to compact the rice. Place the muffin tin in the fridge and chill for 20 minutes, allowing the rice to set.
4. In a mixing bowl, combine the chopped veggies, steamed edamame, diced avocado, and coconut aminos or soy sauce. Mix well to combine the flavors.
5. In another bowl, whisk together all mayo ingredients. Adjust the Sriracha sauce to your desired level of spiciness.
6. Remove the rice cups from the fridge. Spoon a heaping tablespoon of the veggie filling over each rice cup. Drizzle spicy mayo over the top of the veggies and garnish with black sesame seeds.

Notes

Store leftovers in an airtight container in the refrigerator. Best consumed within 1-2 days.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Chilling & Filling
• Cuisine: Japanese

Nutrition

• Serving Size: 1 cup
• Calories: 180
• Sugar: 3g
• Sodium: 250mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 5mg

Keywords: sushi cups, easy sushi, appetizer, vegetarian sushi, party food