Sushi cups are perfect to have out as an appetizer or serve as a unique snack. They call for your favorite veggies, creamy avocado, and a drizzle of spicy mayo, all nestled in a springy rice cup. No baking involved!
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Table of Contents
Why you’ll love it
Imagine the goodness of sushi, but without the fuss of rolling it. These sushi cups are like bite-sized pockets of happiness. They’re not just tasty; they’re incredibly versatile, making them perfect for parties, quick lunches, or even a fancy dinner appetizer. And guess what? They are a breeze to make!
Are sushi cups healthy?
These sushi bites call for simple ingredients with vibrant veggies. Here’s why they’re a nourishing option.
- Rice – Provides carbohydrates, our body’s main source of energy.
- Veggies – Packed with vitamins, minerals, and fiber for a healthy gut.
- Avocado – Rich in healthy fats and potassium
- Edamame – High in protein and fiber, keeping you full and satisfied.
- Spicy Mayo – A light drizzle to add flavor without piling on calories.
What ingredients do you need?
- Sushi Rice – Choose a short-grain sushi rice. It’s sticky and idea for shaping into cups.
- Veggies – Fresh and crunchy, they add texture and nutrients.
- Steamed Mukimame – You can find this in the frozen section.
- Avocado – Creamy and nutritious, it adds a lovely richness.
- Soy Sauce – For that umami flavor
- Mayonnaise – The base for our spicy mayo, use light mayo for a healthier twist.
- Sriracha Sauce – Adds a spicy kick, adjust according to your heat preference.
- Honey – For a touch of sweetness in your spicy mayo.
- Sesame Oil – A small amount goes a long way, enhancing the overall flavor.
- Black Sesame Seeds – For a sprinkle of color and a nutty taste.
What is “mukimame”?
Mukimame is simply shelled edamame. I like buying it pre-shelled because it makes for less prep work. You’ll find it in the frozen section next to edamame. If you can’t find it, you can buy regular edamame pods. When ~15 edamame pods are shelled, you’ll get the 1/4 cup mukimame (shelled edamame) needed for the recipe.
How do you make sushi cups?
These sushi cups come together in no time. Here’s how to make them with no baking involved!
1. Cook the rice
Simmer rice with water until tender. Be sure to rinse rice well.
2. Press into cups
Use a spoon or tablespoon to press into the cups. I recommend using silicone muffin liners if you have them.
3. Prepare veggies
Combine chopped veggies, steamed edamame, and diced avocado with sauce of choice.
Spoon veggie mix over rice cups, drizzle with spicy mayo, and sprinkle black sesame seeds.
Recipe tips and tricks
- Serving Tips: You can pair sushi cups pickled ginger or wasabi just like normal sushi. Green tea or sake complements the flavors perfectly too.
- Troubleshooting Tips: If the rice is too sticky, wet your spoon while shaping the cups to prevent sticking.
- Scaling Tips: You can easily double the recipe for parties. You’ll just need 2 muffin pans.
Customize it your way
Like all of my other recipes, these sushi cups are completely customizable. You get to choose what veggies and sauce you want to use.
- Veggies of your choice – Use veggies that can be eaten raw such as carrots, cucumber, bell peppers, or sprouts.
- Sauce of your choice – Use soy sauce, tamari, or coconut aminos depending on what you already enjoy or your dietary preferences. Tamari and coconut aminos are both gluten-free. Feel free to experiment with different sauces too, like teriyaki or ponzu.
Can I make sushi cups ahead of time?
Absolutely! You can prep the sushi cups 24 hours in advance and store them in an airtight container. They are best enjoyed within 2 days otherwise the rice can start to get a bit stale.
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- 1 cup sushi rice, rinsed
- 1 1/2 cups water
- 1/2 cup finely chopped veggies of your choice (Use veggies that can be eaten raw such as carrots, cucumber, bell peppers, or sprouts)
- 1/4 cup steamed mukimame (aka shelled edamame)
- 1/4 cup diced avocado (~1/2 small avocado)
- 1 tablespoon sauce of your choice (soy sauce, tamari, or coconut aminos)
- In a medium pot, combine rinsed rice and water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 minutes or until the rice is cooked and water is absorbed. Remove from heat and let it cool slightly.
- Press about 2 heaping tablespoons of cooked rice into each cup of a muffin tin. Press down to compact the rice. Place the muffin tin in the fridge and chill for 20 minutes, allowing the rice to set.*
- In a mixing bowl, combine chopped veggies, steamed edamame, diced avocado, and coconut aminos or soy sauce. Mix well to combine the flavors.
- In another bowl, whisk together all mayo ingredients. Adjust the Sriracha sauce to your desired level of spiciness.
- Remove the rice cups from the fridge. Spoon a heaping tablespoon of the veggie filling over each rice cup. Drizzle spicy mayo over the top of the veggies and garnish with black sesame seeds.