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Sushi Cups

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Delicious bite-sized sushi cups filled with fresh veggies, creamy avocado, and a hint of spice, perfect for sharing or enjoying solo.

Ingredients

Scale
  • 1 cup sushi rice (rinsed)
  • 1 1/2 cups water
  • 1/2 cup finely chopped veggies of your choice
  • 1/4 cup steamed mukimame (aka shelled edamame)
  • 1/4 cup diced avocado (around 1/2 small avocado)
  • 1 tablespoon sauce of your choice (soy sauce, tamari, or coconut aminos)
  • 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

  1. Rinse and cook the rice: In a medium pot, combine the rinsed sushi rice and water. Bring it to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 20 minutes or until the rice is fully cooked and all the water is absorbed. Remove from heat and let the rice cool slightly.
  2. Form the rice cups: Press about 2 heaping tablespoons of the cooked rice into each cup of a muffin tin, pressing down to compact the rice. This will help them hold their shape in the fridge. Once filled, place the muffin tin in the fridge and chill for 20 minutes, allowing the rice to set perfectly.
  3. Prepare the veggie filling: While the rice is cooling, grab a mixing bowl and combine your choice of chopped veggies, steamed edamame, and diced avocado. Drizzle in your choice of coconut aminos or soy sauce, then mix well to ensure all flavors meld together harmoniously.
  4. Whisk the spicy mayo: In another bowl, whisk together the mayonnaise, Sriracha sauce, coconut aminos (or soy sauce), honey, and sesame oil. Adjust the Sriracha according to your preferred spice level—spice lovers, rejoice!
  5. Assemble the sushi cups: Once the rice cups have chilled and set, carefully remove them from the muffin tin. Spoon a generous tablespoon of the vibrant veggie filling over each rice cup, setting the stage for a delightful burst of colors and flavors.
  6. Drizzle and garnish: To finish, drizzle your tantalizing spicy mayo over the veggie-filled rice cups. For a beautiful touch, sprinkle black sesame seeds on top—these not only add a nutty flavor but also make these cups pop visually.

Notes

These sushi cups are best enjoyed fresh; store leftovers in an airtight container in the fridge for up to 2 days.

Nutrition

Find it online: https://cookingwithmayaa.com/sushi-cups/

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