Sushi Cups

Why make this recipe

Sushi Cups are a fun and delicious way to enjoy sushi without the need for rolling. They offer a twist on traditional sushi by presenting the ingredients in a bite-sized, cup format. This recipe is great for parties, as appetizers, or just a tasty meal at home. Plus, you can customize them with your favorite veggies and sauces, making it easy to cater to everyone’s tastes.

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 (approximately 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 rinsed rice and water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 minutes or until the rice is cooked and all the water is absorbed. Remove from heat and let it cool slightly.

2. 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 to let the rice set.

3. In a mixing bowl, combine chopped veggies, steamed edamame, diced avocado, and coconut aminos or soy sauce. Mix well to combine the flavors.

4. In another bowl, whisk together all mayo ingredients. Adjust the Sriracha sauce to your desired level of spiciness.

5. Remove the rice cups from the fridge. Spoon a heaping tablespoon of the veggie filling over each rice cup. Drizzle the spicy mayo over the top of the veggies and garnish with black sesame seeds.

How to serve Sushi Cups

Sushi Cups are best served chilled. You can arrange them on a platter for easy sharing. Offer extra soy sauce, tamari, or dipping sauces on the side for guests to enjoy.

How to store Sushi Cups

If you have leftovers, place the Sushi Cups in an airtight container and store them in the refrigerator. They are best consumed within a day or two but can last for up to three days. Keep the spicy mayo in a separate container to prevent sogginess.

Tips to make Sushi Cups

• Make sure to rinse the sushi rice well to remove excess starch. This helps achieve the perfect texture.
• Feel free to get creative with your veggie choices. Carrots, cucumber, or bell peppers work well.
• Adjust the spiciness of the mayo according to your preference. You can even skip the Sriracha if you prefer milder flavors.

Variation

You can turn these Sushi Cups into a protein-packed version by adding cooked shrimp, crab meat, or tofu along with the veggies. This adds extra flavor and nutrients.

FAQs

1. Can I make Sushi Cups ahead of time?
Yes, you can prepare the rice and fillings ahead of time. Assemble the cups just before serving to keep everything fresh.

2. What other toppings can I use?
You can add sliced radishes, pickled ginger, or even a sprinkle of nori flakes for added flavor and texture.

3. Is it possible to make Sushi Cups vegan?
Absolutely! Simply replace mayonnaise with a vegan alternative and skip the honey or use a vegan sweetener instead.

Sushi Cups

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• Author: ikramnihad
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Sushi Cups are a fun, bite-sized twist on traditional sushi, easily customizable with your favorite veggies and sauces.

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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 (approximately 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 rinsed rice and water. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 20 minutes or until the rice is cooked and all the water is absorbed. Remove from heat and let cool slightly.
2. Press about 2 heaping tablespoons of cooked rice into each cup of a muffin tin. Press down to compact the rice. Chill in the fridge for 20 minutes to set.
3. In a mixing bowl, combine chopped veggies, steamed edamame, diced avocado, and coconut aminos or soy sauce. Mix well.
4. In another bowl, whisk all mayo ingredients together. Adjust Sriracha sauce to taste.
5. Remove rice cups from fridge, spoon a heaping tablespoon of veggie filling over each rice cup, drizzle with spicy mayo, and garnish with black sesame seeds.

Notes

Best served chilled. Store leftovers in an airtight container in the refrigerator.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Chilling
• Cuisine: Japanese

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 6g
• Sodium: 500mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 10mg

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