Sushi Cups
Sushi cups are a creative, bite-sized alternative to traditional sushi, featuring sticky sushi rice and customizable fillings for an appealing appetizer or snack.
Ingredients
For the Rice
- 1 cup sushi rice, rinsed Use high-quality sushi rice for the best texture.
- 1.5 cups water
For the Filling
- 0.5 cup finely chopped veggies of your choice (carrots, cucumbers, bell peppers, etc.) Customize with your favorite vegetables.
- 0.25 cup steamed mukimame (shelled edamame)
- 0.25 cup diced avocado (about ½ small avocado)
For the Spicy Mayo
- 1 tablespoon sauce of your choice (soy sauce, tamari, or coconut aminos)
- 0.25 cup mayonnaise
- 1 teaspoon Sriracha sauce Adjust to taste.
- 1 teaspoon coconut aminos or soy sauce
- 1 teaspoon honey
- 0.5 teaspoon sesame oil
For Garnishing
- to taste black sesame seeds For garnishing.
Instructions
Prepare the Rice
- Rinse sushi rice under cold water until the water runs clear to remove excess starch.
- Combine rinsed rice and water in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes until rice is fully cooked and water absorbed.
- Remove from heat and let rice cool slightly.
Assemble the Cups
- Press approximately two heaping tablespoons of cooked rice into each muffin cup. Compact firmly.
- Chill the rice cups in the refrigerator for about 20 minutes.
- In a mixing bowl, combine chopped veggies, steamed mukimame, and diced avocado. Drizzle with coconut aminos or soy sauce and mix well.
- For the spicy mayo, whisk together mayonnaise, Sriracha sauce, honey, and sesame oil in another bowl.
- Once the rice has chilled, remove from the fridge and spoon a heaping tablespoon of the veggie filling on top of each rice cup.
- Drizzle with spicy mayo and sprinkle with black sesame seeds.
Notes
Serve as a party appetizer or part of a light lunch. Customize each cup with various toppings to suit everyone’s taste. Store leftovers in an airtight container in the refrigerator.