Name: Sushi Cups with Spicy Mayo and Veggie Toppings Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 50 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

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Introduction

Sushi cups are a fun and easy way to enjoy the flavors of sushi without the fuss of rolling. These bite-sized treats combine seasoned rice with fresh veggies and a creamy, spicy mayo for a delightful appetizer or snack.

A round wooden tray holds nine small sushi cups arranged in a circle, each cup formed with a white rice outer shell sprinkled with black sesame seeds along the edges. Inside each cup is a colorful mixture of diced green edamame beans, bright orange carrot bits, light green cucumber, and small pieces of black seaweed, all layered together with a drizzle of light brown sauce spilled lightly on the tray surface. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 (about 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

Instructions

Step 1: In a medium pot, combine the rinsed sushi 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 the water is absorbed. Remove from heat and let the rice cool slightly.
Step 2: 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.
Step 3: In a mixing bowl, combine the chopped veggies, steamed edamame, diced avocado, and your choice of coconut aminos or soy sauce. Mix gently to blend the flavors.
Step 4: In another bowl, whisk together the mayonnaise, Sriracha sauce, coconut aminos or soy sauce, honey, and sesame oil. Adjust the spiciness to your preference by adding more or less Sriracha.
Step 5: Remove the rice cups from the fridge. Spoon about a heaping tablespoon of the veggie filling over each rice cup. Drizzle the spicy mayo over the top and sprinkle with black sesame seeds for garnish. Serve immediately.

Tips & Variations

Use vegetables that you enjoy raw to keep the cups fresh and crunchy. Try adding finely chopped radishes or thinly sliced scallions for extra flavor.
For a seafood twist, add cooked shrimp or smoked salmon to the veggie mixture.
If you prefer less spicy, reduce the Sriracha or omit it entirely and add a little extra honey for sweetness.
Press the rice tightly into the muffin tin to help the cups hold their shape when served.

Storage

Store any leftover sushi cups in an airtight container in the refrigerator for up to 1 day. For best texture, keep the rice cups and veggie topping separate and assemble just before serving. Reheat rice cups gently by steaming or microwaving briefly, but avoid overheating to keep the rice from drying out.

How to Serve

A round wooden platter holds eight small sushi bites arranged in a circle. Each sushi bite has a base layer of tightly packed white rice sprinkled with black sesame seeds, topped with a colorful mix of diced vegetables including orange carrot, green edamame, and light green avocado pieces. Scattered creamy light brown sauce dots decorate the wooden platter around the sushi bites. The overall texture shows soft rice with fresh, crisp vegetable pieces on top. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of sushi rice?

Sushi rice has a sticky texture that helps the cups hold together. Using regular rice may result in rice cups that fall apart easily, so sushi or short-grain rice is recommended.

Can I prepare sushi cups ahead of time?

You can prepare the rice cups and veggie filling in advance and store them separately in the fridge. Assemble the cups just before serving to ensure they stay fresh and the textures remain optimal.