Sushi Cups
Sushi cups are a fun and playful way to enjoy sushi flavors without the need for rolling or specialized skills. These delightful bites are perfect for a snack, appetizer, or light meal.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 cups
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
- 1 cup sushi rice, rinsed
- 1 1/2 cups water
- 1/2 cup finely chopped veggies (cucumber, bell pepper, or carrots)
- 1/4 cup steamed mukimame (shelled edamame)
- 1/4 cup diced avocado
- 1 tablespoon sauce (soy sauce, tamari, or coconut aminos)
- 1/4 cup mayonnaise
- 1 teaspoon Sriracha sauce
- 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 the 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 about 20 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it cool slightly.
- Press about 2 heaping tablespoons of the cooked rice into each cup of a greased muffin tin, compacting the rice tightly. Chill for 20 minutes to allow the rice to set.
- Mix the filling: In a mixing bowl, combine the chopped vegetables, steamed mukimame, diced avocado, and your choice of coconut aminos or soy sauce. Mix well to combine all the flavors.
- Make the spicy mayo: In another bowl, whisk together the mayonnaise, Sriracha, coconut aminos, honey, and sesame oil. Adjust the Sriracha according to your preferred spice level.
- Assemble the sushi cups: Remove the rice cups from the fridge. Spoon a heaping tablespoon of the veggie filling over each rice cup. Drizzle the spicy mayo on top and garnish with black sesame seeds.
Notes
Rinse the rice to remove excess starch. Press the rice firmly for better shape. Chill adequately to improve texture. Use fresh ingredients for the best flavor.