Sushi Cups
These Sushi Cups are a fun, customizable way to enjoy sushi flavors without rolling. Made in a muffin tin with a rice base, fresh veggies, avocado, edamame, and spicy mayo, they’re perfect as an appetizer or light meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 sushi cups (4 appetizer servings or 2 light meal servings)
- Category: Appetizer
- Method: No-Bake (with rice cooking)
- Cuisine: Japanese
- Diet: Vegetarian
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
Instructions
- Cook rice: combine rinsed rice and water in a pot. Bring to a boil, then reduce heat, cover, and simmer for ~15 minutes. Rest 10 minutes, then fluff.
- Lightly grease a muffin tin. Press about 2 tbsp of rice into each cup as a base.
- Layer chopped vegetables, edamame, and diced avocado on top of the rice.
- Drizzle each cup with soy sauce, tamari, or coconut aminos.
- Mix mayonnaise, Sriracha, coconut aminos, honey, and sesame oil for spicy mayo.
- Drizzle spicy mayo over sushi cups and sprinkle with black sesame seeds.
Notes
Best served fresh or within 2 days for best texture.
Add lemon or lime juice over avocado to prevent browning.
Swap sushi rice for cauliflower rice to make it low-carb.
Top with shrimp, crab, smoked salmon, or sushi-grade fish for added protein.
Assemble in bowls instead of muffin tin for a deconstructed version.
Nutrition
- Serving Size: 3 sushi cups
- Calories: 220
- Sugar: 3g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Find it online: https://justsosavory.com/sushi-cups/
