Name: Sushi Cups with Spicy Mayo Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 1 cup sushi rice, rinsed; 1 ½ cups water; ½ cup finely chopped veggies of your choice (carrots, cucumber, bell peppers, or sprouts); ¼ cup steamed mukimame (shelled edamame); ¼ cup diced avocado (~½ small avocado); 1 tablespoon sauce of your choice (soy sauce, tamari, or coconut aminos); ¼ cup mayonnaise; 1 teaspoon Sriracha sauce, adjust to taste; 1 teaspoon coconut aminos or soy sauce; 1 teaspoon honey; ½ teaspoon sesame oil; Black sesame seeds, for garnish

If you’re craving sushi but want a fun, bite-sized twist that’s easy to make at home, this Sushi Cups with Spicy Mayo Recipe is exactly what you need. I absolutely love how these little sushi cups pack all the flavor and freshness of traditional sushi but in a neat, hand-held form that’s perfect for parties or casual dinners. Keep reading, and I’ll walk you through every step so you can whip these up with confidence—and wow your family or friends in the process.

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Why You’ll Love This Recipe

Bite-Sized Fun: These sushi cups offer a playful way to enjoy sushi without the fuss of rolling or chopsticks.
Customizable Freshness: You can easily swap in your favorite veggies and sauces to match your cravings.
Perfectly Balanced Flavor: The spicy mayo adds just the right kick to complement the savory rice and creamy avocado.
Great For All Skill Levels: Whether you’re a sushi pro or a total beginner, this recipe is straightforward and forgiving.

Seven small round cups made of white sticky rice form the base layer and are placed on a round wooden tray. Each rice cup holds a colorful topping made up of green edamame beans, small orange carrot pieces, light green cucumber chunks, and tiny bits of beige nuts, all sprinkled with black sesame seeds. Light brown sauce is drizzled both inside some rice cups and scattered around the tray, adding a glossy texture. A woman's hand with a light nail polish is gently picking up one of the rice cups from the right side of the tray. The background shows a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Sushi Cups with Spicy Mayo, sushi cup recipe, edible sushi cups, quick sushi appetizers, spicy mayo sushi

Ingredients You’ll Need

These ingredients work effortlessly together to give you that classic sushi taste with a creamy, spicy twist. One little tip: when you’re picking veggies, go for ones you love eating raw to keep things fresh and crisp in each bite.

Flat lay of a small mound of glossy, cooked sushi rice on a simple white ceramic plate, a tiny white bowl filled with clear water beside it, a handful of finely chopped fresh orange carrot, green cucumber, and red bell pepper mixed together on a white ceramic dish, a small white bowl holding bright green shelled edamame, neatly diced creamy light green avocado pieces on a white plate, a small white bowl of pale creamy mayonnaise, another small white bowl with shiny reddish-orange Sriracha sauce, a tiny white bowl containing dark soy sauce, a small dish of golden honey, a little white bowl with glossy amber sesame oil, and a scattering of black sesame seeds arranged artfully on a white plate, all ingredients fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Sushi Cups with Spicy Mayo, sushi cup recipe, edible sushi cups, quick sushi appetizers, spicy mayo sushi

Sushi rice: Rinsing it well is key to nice sticky rice that will hold your sushi cups together.
Water: For cooking the rice just right—don’t skip the simmering step.
Finely chopped veggies: Choose crunchier, raw-friendly options like carrots, cucumber, or bell peppers for texture.
Steamed mukimame (edamame): Adds a lovely pop of protein and color.
Diced avocado: Provides that creamy richness that balances the spicy mayo.
Sauce of your choice: Soy sauce, tamari, or coconut aminos all work great to season your veggie mix.
Mayonnaise: The base of the spicy mayo, creamy and smooth.
Sriracha sauce: Adjust the heat level to your taste for that signature spicy kick.
Coconut aminos or soy sauce: A splash in your mayo ties the flavors together beautifully.
Honey: Just a touch to round out the spiciness with a subtle sweetness.
Sesame oil: Gives your spicy mayo that toasty, nutty depth.
Black sesame seeds: A simple, elegant garnish that adds crunch and visual appeal.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I really encourage you to make this Sushi Cups with Spicy Mayo Recipe your own. I’ve played around with all sorts of fillings and sauces, and each variation brings a new vibe to the table—literally!

Protein options: I often swap in diced cooked shrimp or crab for a seafood hit; it’s such a crowd-pleaser.
Veggie swaps: Try adding shredded nori or pickled ginger if you want a little extra zing.
Spicy mayo variations: If you’re avoiding mayo, try a spicy avocado crema for a fresh, dairy-free twist.
Make it vegan: Use vegan mayo and tamari to keep the heat without any animal products.

How to Make Sushi Cups with Spicy Mayo Recipe

Step 1: Cook and Chill the Sushi Rice

Start by rinsing your sushi rice really well—that’s the trick I learned that prevents mushy rice. Then cook it according to the recipe—bring to a boil, then simmer low and slow for 20 minutes. Once done, let it cool slightly so it’s easier to handle. When the rice’s cooled enough, press about two heaping tablespoons firmly into each muffin cup and pop the tray in the fridge for 20 minutes. This chilling helps the rice set so the cups keep their shape, which is essential before adding toppings.

Step 2: Prep the Veggie Filling

While the rice chills, mix your finely chopped veggies, steamed edamame, and diced avocado in a bowl. Toss them with a splash of your chosen sauce—soy, tamari, or coconut aminos all bring out great flavor. This step is where you get to customize textures and flavors. I love playing with crunchy cucumbers and sweet bell peppers here for a fresh, satisfying bite.

Step 3: Whisk Together the Spicy Mayo

In a separate bowl, whisk together mayonnaise, Sriracha, coconut aminos or soy sauce, honey, and sesame oil. Taste as you go, so you can adjust the heat to suit your preference. I usually start with less Sriracha and add more because I like some heat but not overwhelming. The sesame oil adds that subtle toasty note that’s just irresistible.

Step 4: Assemble Your Sushi Cups

Remove your rice cups from the fridge, then spoon a generous tablespoon of the veggie mixture onto each rice base. Finally, drizzle the spicy mayo over the top and sprinkle with black sesame seeds for a perfect finish. Look at how colorful and inviting they are—it’s the kind of dish that makes you want to snap a pic before diving in!

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Pro Tips for Making Sushi Cups with Spicy Mayo Recipe

Rice Rinsing: Never skip rinsing the rice until the water runs clear—this makes a huge difference in texture.
Chilling Time: Give the rice enough time to firm up in the fridge; rushing this step can lead to crumbly cups.
Adjusting Spice: Start with a small amount of Sriracha in your mayo and add more to avoid overpowering the dish.
Veggie Prep: Cut veggies finely and uniformly for easy scooping and consistent bites.

How to Serve Sushi Cups with Spicy Mayo Recipe

Sushi Cups with Spicy Mayo Recipe - Serving

Garnishes

I’m a sucker for simplicity, so I stick to black sesame seeds and sometimes a sprinkle of finely sliced green onions or a few microgreens on top to brighten things up visually and add a little fresh bite. They also create a nice contrast against the creamy spicy mayo.

Side Dishes

These sushi cups shine as a main feature but pair beautifully with a crisp seaweed salad or a light miso soup to round out the meal. I also love serving them alongside pickled ginger or a small bowl of soy sauce for dipping.

Creative Ways to Present

For a special occasion, I like to arrange sushi cups on a large wooden serving board with edible flowers and fresh herbs scattered around. Using little individual dipping bowls for soy sauce or wasabi on the side makes it feel extra festive and fun for guests to customize their bites.

Make Ahead and Storage

Storing Leftovers

Leftover sushi cups are best stored in an airtight container in the fridge for up to 24 hours. I found that the rice can harden a bit overnight, so it’s best enjoyed sooner rather than later if you want that perfect texture.

Freezing

I don’t recommend freezing sushi cups because the rice texture changes and the avocado tends to get mushy. If you want to prep ingredients ahead, make the rice and veggie filling separately and then assemble fresh when ready.

Reheating

If you want to reheat, carefully microwave the rice base for 20–30 seconds, then add the fresh topping and spicy mayo right before serving. That way, your sushi cups stay fresh and delicious.

FAQs

Can I use regular rice instead of sushi rice for this recipe?

You can, but sushi rice is short-grain and sticky, which helps the cups hold together better. Regular long-grain rice might not compact as well, making the cups fall apart easier.
How spicy is the spicy mayo in this recipe?

The heat level is moderate and adjustable! You can easily cut back on the Sriracha if you prefer it milder, or add more if you love a good kick. I like to start small and taste as I go.
Can I make sushi cups ahead of time for a party?

Yes, you can prepare the rice and veggie mix in advance, chill the rice cups, and assemble right before serving to keep everything fresh and visually appealing.
What can I use instead of mayonnaise for a dairy-free option?

There are great vegan mayo alternatives available, or you can blend avocado with some lime juice and spices as a creamy, dairy-free spicy sauce alternative.

Final Thoughts

When I first made these Sushi Cups with Spicy Mayo Recipe, I was blown away by how simple yet spectacular they turned out. My family goes crazy for them, especially because they’re so easy to eat—no rolling, no chopsticks, just pure deliciousness. Whether you’re serving up a party platter or looking for a fresh, inviting weeknight dinner, these sushi cups deliver on all counts. I can’t wait for you to try them and see just how fun and tasty homemade sushi can be!