Sushi Cups with Spicy Mayo and Fresh Veggies Recipe
These Sushi Cups are a delightful, easy-to-make twist on traditional sushi, featuring perfectly cooked sushi rice layered with fresh, crunchy vegetables, creamy avocado, and tender edamame. Topped with a zesty homemade spicy mayo and garnished with black sesame seeds, they make a perfect appetizer or light meal that’s both visually appealing and packed with flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 sushi cups 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
Scale
Sushi Ingredients:
- 1 cup sushi rice, rinsed
- 1 1/2 cups water
- 1/2 cup finely chopped veggies of your choice (carrots, cucumber, bell peppers, or sprouts)
- 1/4 cup steamed mukimame (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
Instructions
- Cook the sushi rice: Rinse 1 cup sushi rice under cold water until the water runs clear to remove excess starch. Combine the rinsed rice with 1 1/2 cups of water in a pot and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until the water is fully absorbed and rice is tender. Remove from heat and let it rest covered for 10 minutes, then fluff the rice with a fork.
- Prepare the spicy mayo: In a small bowl, whisk together 1/4 cup mayonnaise, 1 teaspoon Sriracha sauce (adjust based on your spice preference), 1 teaspoon coconut aminos or soy sauce, 1 teaspoon honey, and 1/2 teaspoon sesame oil until smooth and well combined. Set aside.
- Assemble the sushi cups: Grease a muffin tin lightly to prevent sticking. Spoon cooked sushi rice into each muffin cup, pressing it down gently to form a compact base. Layer finely chopped veggies, 1/4 cup steamed mukimame, and diced avocado evenly over the rice in each cup.
- Add the sauce: Drizzle 1 tablespoon of your chosen sauce (soy sauce, tamari, or coconut aminos) over the assembled ingredients in each cup for added flavor.
- Top with spicy mayo and garnish: Spoon or pipe the prepared spicy mayo over each sushi cup generously. Sprinkle black sesame seeds on top for garnish and a subtle nutty crunch.
- Serve and enjoy: Carefully remove sushi cups from the muffin tin and plate them. These are best served fresh to enjoy the texture contrast and vibrant flavors.
Notes
- For best results, use freshly cooked sushi rice that’s slightly cooled but still warm for easier assembly.
- You can customize veggies based on your preference or seasonal availability; crunchy vegetables work best.
- Adjust the spiciness of the mayo by varying the amount of Sriracha sauce.
- If you prefer a vegan option, substitute mayonnaise with vegan mayo and use tamari or coconut aminos for the sauce.
- Serve immediately after assembling to prevent the rice cups from becoming soggy.
Keywords: sushi cups, sushi rice, spicy mayo, edamame, avocado, Japanese appetizer, gluten free, easy sushi recipe
