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–+ servings
Sushi Cups

Customizable Sushi Cups for Fresh and Fun Snacking

Customizable Sushi Cups are a fresh and creative way to enjoy sushi without rolling. Perfect for snacking or entertaining!
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 4 cups
Course: Snacks
Cuisine: Japanese
Calories: 110
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Cups
  • 1 cup Sushi Rice Rinse thoroughly before cooking.
  • 1.25 cups Water Measure accurately for best texture.
For the Filling
  • 2 cups Chopped Veggies (Carrots, Cucumber, Bell Peppers, Sprouts) Mix in seasonal favorites.
  • 1 cup Steamed Mukimame (Shelled Edamame) Packed with protein; substitute with shrimp or tofu.
  • 1 medium Diced Avocado Ensure ripe for maximum flavor.
For the Sauce
  • 2 tablespoons Soy Sauce, Tamari, or Coconut Aminos Choose based on dietary needs.
  • 0.25 cups Mayonnaise Consider plant-based alternative for vegan.
  • 1 tablespoon Sriracha Sauce Adjust according to spice tolerance.
  • 1 teaspoon Honey Agave syrup works for vegan.
  • 1 teaspoon Sesame Oil Omit if allergic.
For Garnish
  • 1 tablespoon Black Sesame Seeds For added visual appeal.

Equipment

  • Medium pot
  • muffin tin
  • mixing bowl
  • whisk

Method
 

Step-by-Step Instructions for Sushi Cups
  1. In a medium pot, combine 1 cup of rinsed sushi rice with 1¼ cups of water. Bring to a vigorous boil, then reduce to low, cover, and simmer for 20 minutes. Remove from heat and let it cool for about 10 minutes.
  2. Preheat your oven to 350°F (180°C). Grease a muffin tin, press about 2 heaping tablespoons of warm sushi rice into each muffin cup, and bake for 10 minutes. Cool for 20 minutes before removing.
  3. In a mixing bowl, combine chopped veggies, steamed mukimame, and diced avocado. Drizzle with 2 tablespoons of soy sauce and mix gently.
  4. Whisk together ¼ cup of mayonnaise, 1 tablespoon of Sriracha, 1 teaspoon of honey, and a dash of sesame oil. Adjust for preferred spice.
  5. Remove rice cups from the muffin tin, fill them with the veggie mixture, drizzle spicy mayo on top, and garnish with black sesame seeds.

Nutrition

Serving: 1cupCalories: 110kcalCarbohydrates: 20gProtein: 5gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 100IUVitamin C: 20mgCalcium: 2mgIron: 4mg

Notes

Rinse sushi rice to prevent stickiness. Assemble sushi cups close to serving for optimal freshness.

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