Name: Sushi Cups: Bite-Sized Veggie-Stuffed Sushi Appetizer Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 1 cup sushi rice, rinsed; 1 ½ cups water; ½ cup finely chopped veggies of your choice (carrots, cucumber, bell peppers, sprouts); ¼ cup steamed mukimame (shelled edamame); ¼ cup diced avocado (~½ small avocado); 1 tablespoon sauce of your choice (soy sauce, tamari, or coconut aminos); ¼ cup mayonnaise; 1 teaspoon coconut aminos or soy sauce; 1 teaspoon honey; ½ teaspoon sesame oil; Black sesame seeds, for garnish

Nothing brightens up a gathering quite like these delightful Sushi Cups: Bite-Sized Veggie-Stuffed Sushi Appetizer Recipe! Imagine a perfectly compacted bed of subtly seasoned sushi rice, crowned with crisp, colorful veggies and creamy avocado, all drizzled with a luscious spicy mayo and finished with the nuttiness of black sesame seeds. These cups are as visually charming as they are bursting with fresh flavors and textures, making them the ultimate crowd-pleaser at any party or snack time. Whether you’re a sushi lover or just dipping your toes into Japanese-inspired bites, this recipe is a fun and approachable way to enjoy the vibrant essence of sushi in a neat, bite-sized package.

Ingredients You’ll Need

A light gray pot filled with soft, white cooked rice. A wooden spoon with a smooth texture is scooping some rice from the pot, showing small, fluffy rice grains. The pot sits on a white marbled surface with subtle gray veins. photo taken with an iphone --ar 4:5 --v 7

It’s amazing how a few simple, thoughtful ingredients can come together to create such a stunning dish. Each element plays a vital role, from the tender sushi rice that forms the base, to the crunchy and creamy veggies that add contrast, to the spicy mayo that ties all those flavors together with a kick. Here’s what you’ll want in your kitchen to craft these irresistible sushi cups.

1 cup sushi rice, rinsed: The heart of the recipe that offers the perfect sticky yet fluffy texture.
1 ½ cups water: For perfectly cooking the rice to just the right consistency.
½ cup finely chopped veggies: Choose your favorites like carrots, cucumber, bell peppers, or sprouts, which add crunch and freshness.
¼ cup steamed mukimame (shelled edamame): Adds a satisfying bite and plant-based protein boost.
¼ cup diced avocado (~½ small avocado): For creamy richness that balances the crisp veggies.
1 tablespoon sauce (soy sauce, tamari, or coconut aminos): Brings umami depth to the veggie filling.
¼ cup mayonnaise: The base of your spicy mayo, lending creaminess and moisture.
1 teaspoon coconut aminos or soy sauce: For subtle saltiness in the mayo.
1 teaspoon honey: To add a hint of natural sweetness balancing the spice.
½ teaspoon sesame oil: Infuses a toasty, nutty undertone into the mayo.
Black sesame seeds, for garnish: Adds a delightful crunch and visual appeal.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Sushi Cups: Bite-Sized Veggie-Stuffed Sushi Appetizer Recipe

Step 1: Cook the Sushi Rice

Begin by rinsing the sushi rice until the runoff water is clear to remove excess starch — this ensures your rice will be sticky but not gummy. Combine the rinsed rice with water in a medium pot and bring it to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 20 minutes until the water is fully absorbed and the rice is tender. Remove from heat and allow the rice to cool slightly so it is easier to handle when shaping your sushi cups.

Step 2: Form the Rice Cups

Spoon about two heaping tablespoons of the cooked, slightly cooled sushi rice into each cup of a muffin tin. Press the rice firmly and evenly to compact it into the shape of a small cup. Pop the muffin tin into the fridge and chill for 20 minutes. This step is crucial because it helps the rice set and hold its shape, making it easier to add the fillings without the cups falling apart.

Step 3: Prepare the Veggie Filling

While the rice chills, mix together your finely chopped veggies, steamed edamame, diced avocado, and your choice of soy sauce, tamari, or coconut aminos. The combination offers crisp textures and creamy smoothness all brightened by that umami-packed sauce, creating a veggie filling that bursts with every bite.

Step 4: Make the Spicy Mayo

In a small bowl, whisk together mayonnaise, coconut aminos or soy sauce, honey, and sesame oil until smooth. This luscious sauce adds a creamy, slightly sweet, and mildly spicy layer that perfectly complements the fresh veggies and rice.

Step 5: Assemble the Sushi Cups

Remove the rice cups from the fridge. Spoon a generous heaping tablespoon of the veggie filling onto each compacted rice base. Drizzle the spicy mayo over the top, adding both flavor and a gorgeous visual contrast. Finish by sprinkling black sesame seeds for a delicate crunch and an elegant touch.

How to Serve Sushi Cups: Bite-Sized Veggie-Stuffed Sushi Appetizer Recipe

The image shows a round wooden plate with eight small rice cups arranged neatly on it. Each rice cup is shaped like a little bowl, with white grains of rice forming a hollow center, and the texture is slightly sticky and clumped to hold the shape. The rice cups are evenly spaced, and the wooden plate has warm brown tones with visible fine wood grain patterns. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing is where you can get playful! Thinly sliced green onions, a sprinkle of toasted sesame seeds, or a few flakes of nori add layers of texture and color. A small dot of wasabi or a drizzle of extra spicy mayo can elevate each bite if you like a bit more heat. These little finishing touches turn simple sushi cups into stunning party appetizers.

Side Dishes

Pair these sushi cups with light and fresh sides such as a crisp seaweed salad or pickled ginger to cleanse the palate between each bite. A small bowl of miso soup or edamame pods can round out the experience and make your snack or meal feel complete without overwhelming the delicate flavors of the cups.

Creative Ways to Present

Sushi Cups: Bite-Sized Veggie-Stuffed Sushi Appetizer Recipe are incredible crowd-pleasers when served on a sleek wooden platter or a bed of edible leaves like shiso or bamboo leaves. You can also arrange them in colorful mini cupcake liners for easy handling or serve them alongside small dipping bowls filled with extra soy sauce or ponzu. The charming presentation will impress your guests and add a pop of color to your appetizer spread.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, you can store the sushi cups in an airtight container in the refrigerator for up to 2 days. Keep the spicy mayo separate until you’re ready to serve again, so the rice cups don’t get soggy. Reassemble the cups with fresh mayo just before enjoying.

Freezing

Freezing is not recommended for these sushi cups because the texture of rice and fresh veggies changes when thawed, leading to a less enjoyable eating experience. It’s best to enjoy them fresh or within a couple of days after preparation.

Reheating

To reheat, gently warm the rice cups in the microwave for about 15-20 seconds if you prefer them just slightly warm, but remember that these sushi cups are delicious served chilled as well! Add fresh veggie filling and spicy mayo after warming to maintain their vibrant flavors and textures.

FAQs

Can I use different veggies in this recipe?

Absolutely! One of the best parts about Sushi Cups: Bite-Sized Veggie-Stuffed Sushi Appetizer Recipe is its versatility. Feel free to swap in any raw veggies you love — think shredded carrots, radishes, bell peppers, or even sprouts. Just make sure they fit that fresh, crisp flavor profile.

Is there a vegan option for the spicy mayo?

Yes! Replace the mayonnaise with a vegan mayo and use tamari or coconut aminos instead of soy sauce to keep it fully plant-based. The taste stays rich and delicious without any compromise.

Can I make these sushi cups gluten-free?

Definitely. Use tamari or coconut aminos instead of regular soy sauce to make the recipe gluten-free. Just double-check your mayo ingredients to ensure they contain no gluten additives.

How do I prevent the rice cups from falling apart?

Press the rice firmly into the muffin tin and chill them in the fridge for at least 20 minutes before filling. This helps the rice set firmly enough to hold the fillings without falling apart. Using slightly cooled rice also helps with this.

Can I substitute avocado with something else?

Yes, if you’re not a fan of avocado, try mashed cooked sweet potato or a dollop of hummus for creaminess. While it won’t be the same flavor profile, these alternatives provide a lovely texture and added moisture to the veggie filling.

Final Thoughts

This Sushi Cups: Bite-Sized Veggie-Stuffed Sushi Appetizer Recipe is one of those feel-good dishes you’ll find yourself making again and again. It’s fresh, fun, and so easy to customize according to your mood or seasonal veggies. Whether you’re hosting friends or just treating yourself, these little cups pack a punch of flavor and joy in every bite. I can’t wait for you to try them — once you do, they might just become your new favorite sushi-inspired appetizer!

Sushi Cups: Bite-Sized Veggie-Stuffed Sushi Appetizer Recipe

Ingredients You’ll Need