Sushi Cups
Sushi Cups are a fun and customizable way to enjoy sushi flavors without the need for rolling. Perfect for gatherings or a tasty snack, they are enjoyed by everyone!
Ingredients
Sushi Rice
- 1 cup sushi rice, rinsed
- 1.5 cups water
Veggie Filling
- 0.5 cup finely chopped veggies of your choice Options like cucumber, bell peppers, or carrots work well.
- 0.25 cup steamed mukimame (shelled edamame)
- 0.25 cup diced avocado (~1/2 small avocado)
Spicy Mayo
- 1 tablespoon sauce of your choice (soy sauce, tamari, or coconut aminos)
- 0.25 cup mayonnaise
- 1 teaspoon Sriracha sauce, adjust to taste
- 1 teaspoon coconut aminos or soy sauce
- 1 teaspoon honey
- 0.5 teaspoon sesame oil
Garnish
- black sesame seeds for garnish
Instructions
Cooking the Rice
- 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 water is absorbed. Remove from heat and let it cool slightly.
Assembling the Cups
- 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.
Preparing Filling and Sauce
- In a mixing bowl, combine chopped veggies, steamed edamame, diced avocado, and coconut aminos or soy sauce. Mix well to combine the flavors.
- In another bowl, whisk together all mayo ingredients. Adjust the Sriracha sauce to your desired level of spiciness.
Serving
- 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
Serve Sushi Cups chilled or at room temperature. They make a delightful appetizer or snack. You can also serve them with extra dipping sauces on the side for an added flavor kick! Store leftovers in an airtight container in the fridge for up to 2 days, but best enjoyed fresh.