If you’re looking for a fun, fresh way to enjoy sushi without dealing with rolling mats or sticky fingers, you’re going to love this Easy Sushi Cups with Spicy Mayo Recipe. Trust me, this fan-freaking-tastic treat combines all the best sushi flavors packed into bite-sized cups that you can prep ahead and impress your friends with. It’s playful, easy, and honestly, I can’t get enough of the spicy mayo drizzled on top – it’s next-level delicious!
Why You’ll Love This Recipe
- Effortlessly Easy: No rolling sushi mats needed—just simple steps for perfect sushi cups every time.
- Customizable Flavors: You get to pick your favorite fresh veggies and proteins—make it truly yours.
- Crowd-Pleaser: My family goes crazy for these; perfect for parties or casual dinners.
- Irresistible Spicy Mayo: This homemade sauce adds that addictive kick you won’t find in takeout.
Ingredients You’ll Need
The magic of these sushi cups lies in their simplicity and freshness. The sushi rice forms a perfect, sturdy base while the crisp veggies and creamy avocado bring texture and flavor. The spicy mayo ties it all together with a zing that’s just right. When shopping, pick veggies that you enjoy raw and are crunchy for that perfect bite.
- Sushi Rice: Rinse well to get rid of excess starch—that’s key for fluffy, separate grains that hold their shape.
- Vegetables: Choose crunchy veggies like carrots, cucumber, bell peppers, or sprouts that stay fresh and add great texture.
- Mukimame (edamame): Adds a nice protein boost and a little pop of sweetness.
- Avocado: For creaminess and richness, I use about half a small avocado, diced.
- Sauce: Soy sauce, tamari, or coconut aminos all work beautifully—pick your favorite depending on dietary needs.
- Mayonnaise: Mayonnaise is the base of the spicy mayo; make sure it’s good quality for the smoothest sauce.
- Sriracha Sauce: This gives the spicy mayo its signature heat—adjust the amount to match your spice tolerance.
- Honey: A touch of sweetness balances the spice perfectly.
- Sesame Oil: Just a little gives that classic nutty aroma that screams “sushi.”
- Black Sesame Seeds: For a pretty, crunchy garnish that adds visual appeal and an extra nutty taste.
Variations
I love how versatile this Easy Sushi Cups with Spicy Mayo Recipe is. Depending on what’s in my fridge or what my guests prefer, I tweak it up to keep things exciting. Don’t be afraid to swap in your favorite veggies or proteins!
- Protein Addition: I’ve added cooked shrimp or crab meat before, which makes the sushi cups feel extra special and protein-packed.
- Vegan Twist: Try swapping mayo for vegan mayo and skip honey, or replace it with maple syrup, keeping the spicy mayo just as tasty.
- Extra Crunch: Adding toasted nori strips or crispy tempura flakes on top gives a delightful crunch that everyone raves about.
- Seasonal Vegetables: During summer, I swap in fresh mango or radish slices for a fruity or peppery kick.
How to Make Easy Sushi Cups with Spicy Mayo Recipe
Step 1: Cook and Chill Your Sushi Rice
Start by combining rinsed sushi rice with water in a medium pot—bring it to a boil, then reduce to low heat and cover it. Let it simmer for about 20 minutes until the water’s fully absorbed and the rice is perfectly tender. One trick I learned is to let the rice cool slightly before shaping it; it helps it stick together without becoming mushy. Press about two heaping tablespoons into each cup of a muffin tin, packing it down firmly so it holds. Pop the muffin tin in the fridge for at least 20 minutes. This chilling step helps the rice set into a nice cup shape you’ll be filling soon.
Step 2: Prepare the Veggie Filling
While your rice chills, chop up your veggies finely—this ensures every bite is full of flavor and texture. Mix together your chosen veggies, steamed edamame, diced avocado, and your sauce of choice for a quick marinade. I usually use coconut aminos for a slightly sweeter, less salty flavor, but tamari or soy sauce work just as well. Stir it all gently so the avocado doesn’t get mashed and you have a vibrant, colorful filling ready for your sushi cups.
Step 3: Whisk Up the Spicy Mayo
Next, make the spicy mayo that steals the show. In a small bowl, whisk together mayo, Sriracha (start with a teaspoon and adjust to your heat preference), coconut aminos or soy sauce, honey, and sesame oil. This combo strikes the perfect balance of spicy, sweet, and nutty. Taste and tweak until it’s just right for you. This sauce will be drizzled over the top, so aim for a consistency that pours easily but isn’t runny.
Step 4: Assemble Your Sushi Cups
Remove your chilled rice cups from the fridge and spoon a generous mound of veggie filling over each one. As much as I want to dig in straight away, take the time to drizzle your spicy mayo over the top and sprinkle with black sesame seeds. These little seeds not only look pretty but add a subtle crunch that makes a difference. Serve immediately or keep chilled until you’re ready to enjoy.
Pro Tips for Making Easy Sushi Cups with Spicy Mayo Recipe
- Rice Rinsing Ritual: Always rinse your sushi rice several times until the water runs clear to avoid gummy rice cups.
- Pressing Technique: Pack the rice firmly into muffin cups with your fingers or a small measuring cup to help the cups hold shape when filled.
- Spicy Mayo Adjustment: Start with less Sriracha and add more as you go — you can always add heat but can’t take it away!
- Timing Matters: Chill the rice cups fully before adding filling to prevent sogginess and keep them firm.
How to Serve Easy Sushi Cups with Spicy Mayo Recipe
Garnishes
When I serve these sushi cups, I love topping them off with thinly sliced green onions, a sprinkle of toasted sesame seeds, and a tiny drizzle of extra spicy mayo. Sometimes I add pickled ginger or a few cilantro leaves for a fresh, herbaceous bite. These simple garnishes take your presentation up a notch and add more dimension to every bite.
Side Dishes
These sushi cups pair wonderfully with light sides—think seaweed salad, miso soup, or even crispy tempura vegetables. For a more filling meal, I like adding a simple cucumber salad dressed with rice vinegar and sesame oil. It’s refreshing and keeps the sushi cups front and center as the star.
Creative Ways to Present
For a party, I once served these sushi cups on a large platter lined with bamboo leaves, garnished with edible flowers and served alongside small bowls of soy sauce for dipping. Another time, I layered them in clear glass cups for an Instagram-worthy sushi parfait look—super cute and easy for guests to grab and enjoy. Don’t be afraid to get creative; these sushi cups lend themselves well to all kinds of fun presentations!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which I rarely do!), store the rice cups and veggie filling separately in airtight containers in the fridge. The spicy mayo can also be kept in a small jar. This keeps everything fresh and avoids soggy rice cups overnight.
Freezing
Personally, I don’t recommend freezing the sushi cups after assembly because the texture of the rice and avocado changes. However, you can freeze cooked sushi rice on its own in portioned bags and thaw it when ready to use—just keep in mind the rice might be a bit softer.
Reheating
I gently reheat leftover rice cups (without filling) in the microwave for 20-30 seconds to restore the warmth just before assembling the veggies and spicy mayo. This little step revives the rice and keeps your sushi cups tasting fresh.
FAQs
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Can I make Easy Sushi Cups with Spicy Mayo Recipe gluten-free?
Absolutely! Just swap soy sauce with tamari or coconut aminos for the gluten-free option, and use gluten-free mayonnaise to keep everything safe and delicious.
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What other proteins can I add to these sushi cups?
Feel free to mix in cooked shrimp, crab meat, smoked salmon, or even tofu cubes for some extra protein that complements the fresh veggies and rice perfectly.
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How spicy is the spicy mayo, and can I adjust it?
The spicy mayo has a gentle kick from the Sriracha, but you can easily adjust it by adding less or more Sriracha depending on your heat preference — I usually start mild and add more if needed.
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Can I prepare these sushi cups ahead of time?
Yes! You can assemble the rice cups and keep them chilled for a few hours before adding the filling and spicy mayo. Just add the avocado right before serving to keep it fresh and vibrant.
Final Thoughts
This Easy Sushi Cups with Spicy Mayo Recipe has become one of those dishes I love making when I want sushi vibes without the fuss. It’s perfect for casual get-togethers or a fun family dinner. I hope you enjoy assembling and devouring these as much as I do! Once you try swapping out veggies or upping the spice, you’ll see how endlessly adaptable and delicious they are. So, grab your favorite fresh ingredients and get ready to wow yourself and anyone lucky enough to share these with you.
Print
Easy Sushi Cups with Spicy Mayo Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 sushi cups
- Category: Appetizer
- Method: Stovetop
- Cuisine: Japanese-inspired
- Diet: Vegetarian
Description
Delicious and easy-to-make Sushi Cups featuring perfectly cooked sushi rice formed into bite-sized cups filled with fresh veggies, edamame, avocado, and a flavorful spicy mayo drizzle. Perfect for a healthy snack or appetizer that’s both visually appealing and packed with taste.
Ingredients
Sushi Ingredients:
- 1 cup sushi rice, rinsed
- 1 1/2 cups water
- 1/2 cup finely chopped veggies of your choice (carrots, cucumber, bell peppers, sprouts)
- 1/4 cup steamed mukimame (shelled edamame)
- 1/4 cup diced avocado (~1/2 small avocado)
- 1 tablespoon sauce of your choice (soy sauce, tamari, or coconut aminos)
Spicy Mayo Ingredients:
- 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
Instructions
- Cook the rice: In a medium pot, combine 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 20 minutes or until the rice is fully cooked and the water has been absorbed. Remove from heat and let the rice cool slightly.
- Form rice cups: Press about 2 heaping tablespoons of cooked rice into each cup of a muffin tin. Press down firmly to compact the rice into a cup shape. Place the muffin tin in the refrigerator and chill for 20 minutes to allow the rice to set and hold its shape.
- Prepare veggie filling: While the rice chills, in a mixing bowl, combine the finely chopped veggies, steamed edamame, diced avocado, and the sauce (soy sauce, tamari, or coconut aminos). Mix thoroughly to blend the flavors.
- Make spicy mayo: In a separate bowl, whisk together mayonnaise, Sriracha sauce (adjust to your preferred heat level), coconut aminos or soy sauce, honey, and sesame oil until smooth and well combined.
- Assemble sushi cups: Remove the rice cups from the fridge. Spoon a heaping tablespoon of the veggie mixture into each rice cup. Drizzle the spicy mayo generously over the filling. Garnish with black sesame seeds for an added visual and flavor boost.
Notes
- Prep Note: While the rice is chilling in the fridge, use this time to prepare the vegetable filling and spicy mayo to save time.
- Use veggies that can be eaten raw for the best texture and flavor.
- Adjust the level of Sriracha in the spicy mayo according to your preferred spice tolerance.
- Store leftover sushi cups covered in the fridge for up to 1 day to maintain freshness.
Nutrition
- Serving Size: 1 sushi cup
- Calories: 70
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 5 mg
