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.