Sushi Cups (Easy No-Roll Sushi Appetizer Everyone Loves!)
Sushi Cups are a fun, bite-sized twist on traditional sushi—perfect as an appetizer, snack, or light meal. Made with seasoned sushi rice and topped with fresh veggies, creamy avocado, and a drizzle of spicy mayo, they’re easy to customize and great for parties or meal prep. No rolling required!
Ingredients
Sushi Cups
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1 cup sushi rice, rinsed
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1½ cups water
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½ cup finely chopped raw veggies (carrot, cucumber, bell pepper, sprouts, etc.)
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¼ cup steamed mukimame (shelled edamame)
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¼ cup diced avocado (about ½ small avocado)
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1 tablespoon soy sauce, tamari, or coconut aminos
Spicy Mayo
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¼ cup mayonnaise
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1 teaspoon sriracha (adjust to taste)
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1 teaspoon soy sauce or coconut aminos
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1 teaspoon honey
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½ teaspoon sesame oil
Garnish
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Black sesame seeds
Instructions
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Cook the Rice
In a medium pot, combine the rinsed sushi rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the water is absorbed. Remove from heat and let cool slightly. -
Form the Rice Cups
Press about 2 heaping tablespoons of cooked rice into each cup of a muffin tin (silicone cups work best). Press firmly to compact. Refrigerate for 20 minutes to help the cups set. -
Prepare the Veggie Filling
In a bowl, mix the chopped veggies, edamame, avocado, and soy sauce (or coconut aminos) until well combined. -
Make the Spicy Mayo
In a separate bowl, whisk together mayonnaise, sriracha, soy sauce, honey, and sesame oil. Adjust spice to your liking. -
Assemble
Remove rice cups from the fridge. Spoon a heaping tablespoon of veggie mixture onto each rice cup. Drizzle with spicy mayo and sprinkle with black sesame seeds. -
Serve
Enjoy immediately or keep chilled until ready to serve.
Notes
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Protein Boost: Add smoked salmon, canned tuna, tofu, or shrimp.
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Rice Tip: Lightly wet your fingers to prevent rice from sticking when pressing into cups.
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Make It Vegan: Use vegan mayo and maple syrup instead of honey.