Go Back
–+ servings
Sushi Cups

Delicious Sushi Cups: Quick, No-Bake Flavor Adventures

Experience delightful flavors with these customizable no-bake Sushi Cups, packed with fresh veggies and creamy avocado.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Chill Time 20 minutes
Total Time 1 hour
Servings: 4 cups
Course: Appetizers
Cuisine: Japanese
Calories: 110
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sushi Base
  • 1 cup Sushi Rice Rinse thoroughly for optimal fluffiness.
  • 1.25 cups Water Necessary for cooking the rice.
For the Filling
  • 1 cup Chopped Veggies Mix and match favorites like carrots and cucumbers.
  • 1 cup Steamed Mukimame (Shelled Edamame) Substitute with regular edamame pods if needed.
  • 1 medium Diced Avocado Use a ripe half for the best flavor.
For the Sauces
  • 1 tablespoon Sauce of Choice Consider soy sauce, tamari, or coconut aminos.
  • 2 tablespoons Mayonnaise Opt for a vegan version if desired.
  • 1 teaspoon Sriracha Sauce Adjust to your spice preference.
  • 1 tablespoon Coconut Aminos or Soy Sauce Select based on dietary needs.
  • 1 teaspoon Honey Optional, depending on taste.
  • 1 teaspoon Sesame Oil Use sparingly for a special touch.
For the Finish
  • 1 tablespoon Black Sesame Seeds Delightful garnish adding visual appeal.

Equipment

  • Medium pot
  • Silicone muffin liners
  • mixing bowl
  • Whisk
  • serving platter

Method
 

Step 1: Prepare the Rice
  1. In a medium pot, combine sushi rice with water. Bring to a boil, reduce to low and cover tightly. Simmer for 20 minutes, then let sit for 10 minutes to steam before fluffing.
Step 2: Form the Sushi Cups
  1. Allow the rice to cool slightly, then transfer it into silicone muffin liners and press firmly to create a sturdy base. Refrigerate for at least 20 minutes.
Step 3: Prepare the Filling
  1. In a large mixing bowl, combine chopped veggies, steamed mukimame, and diced avocado. Toss together gently until well-mixed.
Step 4: Make the Spicy Mayo
  1. Whisk together mayonnaise, Sriracha sauce, coconut aminos or soy sauce, honey (if using), and sesame oil until smooth. Set aside.
Step 5: Assemble the Sushi Cups
  1. Remove the chilled rice cups from the muffin liners. Fill each with the veggie mixture and drizzle with spicy mayo. Sprinkle with black sesame seeds.

Nutrition

Serving: 1cupCalories: 110kcalCarbohydrates: 22gProtein: 4gFat: 2.5gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 100mgPotassium: 250mgFiber: 3gSugar: 1gVitamin A: 450IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

For best results, use short-grain sushi rice, chill rice thoroughly, and store leftovers in airtight containers for up to 2 days.

Tried this recipe?

Let us know how it was!