Sushi Cups: Bite-Sized Veggie-Stuffed Sushi Appetizer Recipe
Sushi cups are a delightful, bite-sized appetizer or snack that are easy to prepare and customizable with your choice of fresh vegetables. This recipe features perfectly cooked sushi rice formed into cups, filled with a colorful mix of veggies, edamame, and avocado, topped with a flavorful spicy mayo and black sesame seeds for garnish. Ideal for parties, light lunches, or a fun twist on classic sushi flavors without the fuss of rolling.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 sushi cups
- Category: Appetizer
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Sushi 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)
Spicy Mayo Ingredients:
- ¼ cup mayonnaise
- 1 teaspoon coconut aminos or soy sauce
- 1 teaspoon honey
- ½ teaspoon sesame oil
- Black sesame seeds, for garnish
Instructions
- Cook the Rice: In a medium pot, combine rinsed sushi rice and 1 ½ cups water. Bring to a boil over high heat. Once boiling, reduce heat to low, cover the pot, and simmer for 20 minutes or until the rice is tender and water is fully absorbed. Remove from heat and let the rice cool slightly.
- Form Rice Cups: Press about 2 heaping tablespoons of the cooked rice into each cup of a muffin tin to create firm rice bases. Press down firmly to compact the rice so it holds its shape. Place the muffin tin into the refrigerator and chill for 20 minutes to allow the rice to set properly.
- Prepare Veggie Filling: While the rice chills, combine the finely chopped veggies, steamed edamame, diced avocado, and 1 tablespoon of soy sauce, tamari, or coconut aminos in a mixing bowl. Stir gently to blend the flavors without mashing the avocado.
- Make Spicy Mayo: In a separate bowl, whisk together mayonnaise, coconut aminos or soy sauce, honey, and sesame oil until smooth and well combined. This will add a creamy, slightly sweet, and savory kick to the sushi cups.
- Assemble Sushi Cups: Remove the rice cups from the refrigerator. Spoon a heaping tablespoon of the veggie mixture onto each rice cup. Drizzle the prepared spicy mayo over the top, then garnish each cup with a sprinkle of black sesame seeds for added texture and visual appeal.
Notes
- Prep Note: While the rice chills in the refrigerator, prepare the veggie filling and spicy mayo to streamline assembly.
- Use veggies that can be eaten raw for optimal freshness and crunch, such as carrots, cucumbers, bell peppers, or sprouts.
- If you prefer a vegan version, substitute mayonnaise with a vegan mayo alternative and replace honey with maple syrup or agave nectar.
- To prevent rice from sticking, lightly wet your hands or the spoon when pressing the rice into muffin cups.
