Name: Sushi Cups
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 1 cup sushi rice, rinsed; 1 1/2 cups water; 1/2 cup finely chopped raw veggies (carrots, cucumber, bell peppers, or sprouts); 1/4 cup steamed mukimame (shelled edamame); 1/4 cup diced avocado (~1/2 small avocado); 1 tbsp sauce of choice (soy sauce, tamari, or coconut aminos); 1/4 cup mayonnaise; 1 tsp Sriracha sauce (adjust to taste); 1 tsp coconut aminos or soy sauce; 1 tsp honey; 1/2 tsp sesame oil; Black sesame seeds, for garnish

These Sushi Cups are a fun and easy way to enjoy the flavors of sushi without rolling any seaweed. I love how they come together in a muffin tin with layers of rice, veggies, and creamy toppings, making them perfect for a quick meal or appetizer. They’re colorful, customizable, and just as satisfying as traditional sushi rolls.

Why You’ll Love This Recipe

I like this recipe because it’s simple, fresh, and versatile. The rice forms the perfect base, while the crunchy vegetables, avocado, and edamame add great texture. I also love the spicy mayo, which ties everything together with a creamy, zesty kick. These sushi cups are easy to make ahead and serve at parties or as a light lunch.

Ingredients

Sushi Ingredients:
1 cup sushi rice, rinsed
1 1/2 cups water
1/2 cup finely chopped veggies of your choice (Use veggies that can be eaten raw such as carrots, cucumber, bell peppers, or sprouts)
1/4 cup steamed mukimame (aka 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

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

I cook the sushi rice by combining the rinsed rice and water in a pot. I bring it to a boil, then reduce the heat, cover, and simmer for about 15 minutes until tender. I let it rest for 10 minutes before fluffing.
I lightly grease a muffin tin and press about 2 tablespoons of cooked rice into each cup to form the base.
I layer on the chopped vegetables, edamame, and diced avocado.
I drizzle each cup with a little sauce of my choice.
For the spicy mayo, I stir together the mayonnaise, Sriracha, coconut aminos, honey, and sesame oil until smooth.
I drizzle the spicy mayo over the sushi cups and sprinkle with black sesame seeds before serving.

Servings and Timing

This recipe makes about 12 sushi cups, serving 4 people as an appetizer or 2 people as a light meal. It takes me around 20 minutes to cook the rice and 10 minutes to assemble, so I can have them ready in about 30 minutes.

Variations

Sometimes I add diced cooked shrimp, crab, or smoked salmon for extra protein. I also like using mango instead of avocado for a sweeter twist. For a spicier version, I add more Sriracha to the mayo or sprinkle red pepper flakes on top.

Storage/Reheating

I keep leftover sushi cups in an airtight container in the refrigerator for up to 2 days. Since they contain avocado, I like squeezing a little lemon or lime juice on top to prevent browning. I don’t reheat these, as they’re best served cold or at room temperature.

FAQs

Can I make sushi cups ahead of time?

Yes, I can prepare them a few hours in advance and store them in the fridge until serving.

What other sauces can I use instead of spicy mayo?

I like using eel sauce, teriyaki, or a simple soy sauce drizzle.

Can I make this recipe low-carb?

Yes, I replace the sushi rice with cauliflower rice.

Do I need to use a muffin tin?

No, I can also assemble these in small ramekins or simply layer everything in a bowl.

Can I add fish to these sushi cups?

Yes, I often use cooked shrimp, crab, or even raw sushi-grade fish.

How do I keep the rice from sticking to the pan?

I grease the muffin tin lightly or line it with plastic wrap before pressing in the rice.

Can I make these vegan?

Yes, I use vegan mayonnaise and skip honey or replace it with maple syrup.

Do I have to use edamame?

No, I can leave it out or replace it with another veggie like peas.

Can I store leftovers with the spicy mayo on top?

Yes, but I prefer adding the mayo right before serving for the freshest taste.

Can I use brown rice instead of sushi rice?

Yes, but I find it’s less sticky, so the cups don’t hold together as well.

Conclusion

I love making these Sushi Cups because they’re fresh, colorful, and so much easier than rolling sushi. With a simple rice base, crunchy vegetables, creamy avocado, and spicy mayo on top, they always feel fun to eat and make a great appetizer or light meal.