Sushi Cups

by | Oct 18, 2023

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!

Grabbing sushi bite from tray

Disclosure: This post may contain affiliate links. All opinions are my own; I never feature a brand that I don’t love! See my disclosure policy for more details.

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.
Sushi cups on wooden tray

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.
Sushi cups on wooden tray with edamame

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.

Cooking sushi rice in a pan

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.

Mixing veggies together in bowl

4. Assemble

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.
Sushi Cups with spicy mayo

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.

Need more help with recipes for your busy schedule?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.

Sushi Cups 6

Sushi Cups

Mackenzie Burgess, RDN
Sushi cups are the perfect bite-sized appetizer or snack. Customize with any veggies of your choice!
5 from 4 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 sushi cups
Calories 110 kcal

Recommended Products


Sushi Ingredients:

  • 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)

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


  • 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.


*Prep Note: While the rice is in the fridge, prep the veggies and the mayo in Step 3 and 4.


Serving: 1sushi cupCalories: 110kcalCarbohydrates: 16gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 80mgFiber: 1gSugar: 1g
Tried this recipe?Tag us @cheerfulchoices and let us know how it was!

save this easy sushi recipe on pinterest:

Sushi Cups with spicy mayo

Want more? Try these other recipes with rice:

Hi, I'm Mackenzie...

nice to meet you!

I’m a registered dietitian nutritionist (RDN) and recipe developer. I create simple recipes with customizable ingredients “of your choice.” I also help busy people gain kitchen confidence through my hands-on program.

Need more hands-on help?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen. Click here to learn more about this virtual program with a dietitian!

Snag our email freebie!

Learn how to customize recipes with ingredients of your choice. Subscribe to get the guide sent straight to your inbox!


Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating