Sushi Cups

Delightful and creative sushi cups are packed with flavor and colorful veggies, offering a fun, portable twist on traditional sushi rolls.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 12 cups

Course: Appetizer, Lunch, Snack

Cuisine: Japanese

Calories: 150

For the Rice Base

1 cup sushi rice, rinsed Make sure to rinse the sushi rice thoroughly before cooking.
1.5 cups water

For the Filling

0.5 cup finely chopped veggies of your choice Cucumbers, bell peppers, carrots, and radishes work beautifully.
0.25 cup steamed mukimame (shelled edamame)
0.25 cup diced avocado (about 1/2 small avocado)

For the Sauce

1 tablespoon sauce of your choice (soy sauce, tamari, or coconut aminos) Adjust sauce according to taste.
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

For Garnish

Preparation

In a medium pot, combine the rinsed sushi 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 the water is absorbed.
Remove the pot from heat and let the rice cool slightly.
Press about 2 heaping tablespoons of the cooked rice into each cup of a muffin tin. Compact the rice well.
Place the muffin tin in the fridge and chill for 20 minutes to allow the rice to set.

Filling and Assembly

In a mixing bowl, combine chopped veggies, steamed edamame, diced avocado, and either coconut aminos or soy sauce. Mix well.
In another bowl, whisk together all the mayonnaise ingredients, adjusting the Sriracha to your desired level of spiciness.
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.

Sushi cups are best served fresh. Use leftovers within 1-2 days. Keep the sauce separate until serving to maintain texture.