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
Units
Scale
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
