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Sushi Cups

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Delightful fusion of flavors and textures, Sushi Cups are a fun and easy way to enjoy sushi in a portable form, perfect for gatherings or a light lunch.

Ingredients

  • 1 cup sushi rice, rinsed
  • 1 1/2 cups water
  • 1/2 cup finely chopped veggies of your choice (e.g., cucumber, bell peppers, carrots)
  • 1/4 cup steamed mukimame (shelled edamame)
  • 1/4 cup diced avocado (approximately 1/2 small avocado)
  • 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)

Instructions

  1. Cook the Sushi Rice: In a medium pot, combine the rinsed sushi rice and water. Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for about 20 minutes or until the rice is cooked and the water is absorbed. Remove from heat and let it cool slightly.
  2. Shape the Rice Cups: Press about 2 heaping tablespoons of the cooled rice into each cup of a muffin tin. Use the back of a spoon to compact the rice well. Place the muffin tin in the refrigerator to chill for 20 minutes, allowing the rice to set.
  3. Prepare the Filling: In a mixing bowl, combine the chopped veggies, steamed edamame, and diced avocado. Add in the coconut aminos or soy sauce, mixing well to combine all the flavors.
  4. Make the Spicy Mayo: In another bowl, whisk together the mayonnaise, Sriracha sauce, coconut aminos or soy sauce, honey, and sesame oil. Adjust the level of Sriracha to your preferred spiciness.
  5. Assemble the Cups: Remove the rice cups from the fridge. Spoon a heaping tablespoon of the veggie filling over each rice cup. Drizzle the spicy mayo generously on top and garnish with black sesame seeds.

Notes

Use fresh vegetables for added crunch and vibrant color. You can substitute the sushi rice with brown rice for a healthier option if desired.

Find it online: https://www.recipesgrandma.online/sushi-cups/