Description

Sushi cups are a fun, accessible way to enjoy vibrant flavors of sushi in a no-bake format. Filled with colorful veggies, creamy avocado, and savory sauces, these cups are both delightful and nutritious.

Ingredients

Scale

1 cup Sushi Rice
1.25 cups Water
2 cups Finely Chopped Veggies (carrots, cucumber, bell peppers)
1 cup Steamed Mukimame
1 medium Diced Avocado
3 tablespoons Sauce of Choice (Soy Sauce, Tamari, or Coconut Aminos)
0.25 cup Mayonnaise
1 tablespoon Sriracha Sauce
1 teaspoon Honey
0.5 teaspoon Sesame Oil
1 tablespoon Black Sesame Seeds

Instructions

Cook the Sushi Rice: Rinse the sushi rice under cold water until it runs clear. Combine it with 1.25 cups of water in your rice cooker or pot and cook according to the instructions until tender and fluffy. Allow it to cool for a few minutes.
Prepare the Veggies: While the rice cooks, finely chop your veggies. Use colorful bell peppers, crunchy cucumbers, and sweet carrots for a vibrant mix.
Mix the Sauce: In a bowl, blend your choice of sauce, mayonnaise, sriracha, honey, and sesame oil.
Assemble Your Cups: In your cupcake liners or small bowls, start by adding a spoonful of sushi rice at the bottom.
Layer the Goodness: Add your chopped veggies next, followed by a scoop of steamed mukimame, diced avocado, and drizzle with your sauce. Top with black sesame seeds.
Serve with Flavor: Enjoy immediately or chill slightly before serving.

Notes

Make-ahead preparation: store sushi rice and chopped veggies in airtight containers in the refrigerator. Consider using an air fryer for a crispy finish on the outer layer.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: No-Bake
Cuisine: Japanese

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 3g
Sodium: 400mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 8g
Cholesterol: 15mg

Keywords: sushi, sushi cups, no-bake sushi, vegetarian sushi, summer appetizer