Description
These Sushi Cups are a fun, bite-sized twist on traditional sushi, combining perfectly cooked sushi rice with fresh veggies, creamy avocado, and a flavorful spicy mayo drizzle. Easy to make and great for parties or a light meal, these sushi cups feature a delightful mix of textures and flavors without the need for rolling.
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, or 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. Reduce heat to low, cover, and simmer for 20 minutes until rice is cooked and water is absorbed. Remove from heat and let it cool slightly.
- Form the rice cups: Press about 2 heaping tablespoons of cooked rice into each cup of a muffin tin, compacting the rice firmly. Place the muffin tin in the fridge and chill for 20 minutes to allow the rice to set.
- Prepare the veggie filling: In a mixing bowl, combine finely chopped veggies, steamed edamame, diced avocado, and your choice of soy sauce, tamari, or coconut aminos. Mix well to blend the flavors.
- Make the spicy mayo: In a separate bowl, whisk together mayonnaise, Sriracha sauce (to taste), coconut aminos or soy sauce, honey, and sesame oil until smooth and combined.
- Assemble the sushi cups: Remove the rice cups from the fridge. Spoon a heaping tablespoon of the veggie filling over each rice cup. Drizzle each with spicy mayo and garnish with black sesame seeds before serving.
Notes
- While the rice is chilling in the fridge, prepare the veggie filling and spicy mayo to save time.
- Use a non-stick muffin tin or grease lightly to help remove sushi cups easily.
- You can customize the veggies based on what you have on hand or your preferences; just ensure they can be eaten raw.
- The spicy mayo can be toned down or made spicier according to your taste by adjusting the Sriracha.
- For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
Nutrition
- Serving Size: 1 sushi cup
- Calories: 75
- Sugar: 1.5g
- Sodium: 120mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 5mg
