Sushi Cups with Spicy Mayo and Veggie Toppings Recipe
These Sushi Cups are a fun and fresh way to enjoy sushi flavors without rolling. Using sushi rice pressed into muffin tin cups and filled with a colorful mix of fresh veggies, edamame, and avocado, topped with a spicy mayo drizzle, they make a perfect appetizer or light meal that’s easy to prepare and customize.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 sushi cups 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
Sushi 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)
Spicy Mayo Ingredients:
- 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
- Cook the Rice: In a medium pot, combine the rinsed sushi rice and water. Bring to a boil over high heat, then reduce heat to low, cover, and let simmer gently for 20 minutes or until all the water is absorbed and rice is tender. Remove from heat and allow it to cool slightly.
- Form Rice Cups: Take about 2 heaping tablespoons of the cooked rice and firmly press it into each cup of a muffin tin to form compact rice cups. Place the muffin tin in the refrigerator and chill for 20 minutes to help the rice cups set and hold their shape.
- Prepare Veggie Filling: In a mixing bowl, combine the finely chopped veggies, steamed edamame, diced avocado, and your choice of soy sauce, tamari, or coconut aminos. Toss gently to evenly distribute the flavors without mashing the avocado.
- Make Spicy Mayo: In a separate bowl, whisk together mayonnaise, Sriracha sauce, soy sauce (or coconut aminos), honey, and sesame oil until smooth. Adjust the Sriracha to match your preferred heat level.
- Assemble Sushi Cups: Remove the rice cups from the fridge. Spoon a generous tablespoon of the veggie filling onto each rice cup. Drizzle with the spicy mayo and garnish with black sesame seeds for an added nutty crunch and visual appeal.
Notes
- You can customize the veggies based on preference or season – just use ones that are safe to eat raw and preferably crunchy for texture contrast.
- To make this recipe vegan, use a vegan mayonnaise or substitute spicy mayo with a seasoned tahini sauce.
- If you don’t have a muffin tin, you can press the rice into silicone molds or small bowls lined with plastic wrap.
- For best results, use freshly cooked sushi rice that is slightly warm when pressing into the cups.
- Spicy mayo can be stored separately in the refrigerator for up to 3 days.
Keywords: sushi cups, sushi rice cups, vegetarian sushi, easy sushi appetizer, spicy mayo sushi, Japanese appetizer
