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Sushi Cups
why make this recipe
Sushi Cups are a fun and creative twist on traditional sushi. These bite-sized treats bring all the delicious flavors of sushi in an easy-to-eat format. Great for parties, snacks, or even a light meal, they are not only visually appealing but also customizable to your taste. By making Sushi Cups, you can enjoy a healthy, flavorful option that is packed with fresh veggies and protein.
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:
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.
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.
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.
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
Serve your Sushi Cups chilled or at room temperature. They make a great appetizer or snack. You can also arrange them on a platter for a lovely presentation. Pair them with extra soy sauce for dipping, if desired.
how to store Sushi Cups
Store any leftover Sushi Cups in an airtight container in the refrigerator. They can last for up to two days. However, the rice may become a little softer, so enjoy them fresh whenever possible.
tips to make Sushi Cups
- Make sure to rinse the sushi rice well to remove excess starch. This helps achieve the perfect sticky texture.
- Feel free to experiment with different veggies or proteins based on what you like best.
- If you want more crunch, consider adding some toasted nori strips on top.
variation
You can easily switch up the ingredients to suit your preferences. Try adding shredded carrots, cucumber slices, or even cooked shrimp or crab for a unique take on your Sushi Cups.
FAQs
Can I use regular rice instead of sushi rice?
While sushi rice provides the ideal texture and flavor, you can use other types of sticky rice. Just be aware that the taste might be slightly different.
Can I make these in advance?
Yes, you can prepare the rice cups and veggie filling ahead of time. Just assemble them right before serving to keep the rice fresh and firm.
What sauces can I use for the spicy mayo?
You can adapt the spicy mayo by mixing in different sauces or adjusting the Sriracha level. Mayo with a splash of lime juice or garlic can create a tasty alternative!
Sushi Cups
Sushi Cups are a fun and creative twist on traditional sushi, perfect for parties or a light meal. These bite-sized treats feature fresh veggies and protein, customizable to your taste.
Ingredients
For the Sushi Rice
- 1 cup sushi rice, rinsed Make sure to rinse well to remove excess starch.
- 1.5 cups water
For the Filling
- 0.5 cups finely chopped veggies of your choice Feel free to experiment with different veggies.
- 0.25 cups steamed mukimame (shelled edamame)
- 0.25 cups diced avocado (~1/2 small avocado)
For the Spicy Mayo
- 1 tablespoon sauce of your choice (soy sauce, tamari, or coconut aminos)
- 0.25 cups 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
- to taste black sesame seeds For garnish.
Instructions
Prepare the Sushi 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.
Assemble 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.
- 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.
- 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.
Notes
Serve your Sushi Cups chilled or at room temperature. They make a great appetizer or snack. Store any leftover Sushi Cups in an airtight container in the refrigerator for up to two days.