Description

Super Easy Sushi Cups are a customizable, fresh, and flavorful twist on traditional sushi, perfect for a quick and healthy bite. These cups combine perfectly cooked sushi rice with a vibrant mix of finely chopped raw veggies, steamed shelled edamame, creamy avocado, and a tangy, spicy sauce blend. Topped with black sesame seeds for crunch and visual appeal, these sushi cups are easy to assemble and can be tailored to your taste preferences, making them an ideal light lunch or appetizer.

Ingredients

Scale

Rice Base

1 cup Sushi Rice (Rinse well for the right texture.)
1 cup Water (Essential for cooking the sushi rice.)

Vegetables & Protein

1 cup Finely Chopped Veggies (e.g., carrots, cucumber, bell peppers, sprouts) (Use your favorite raw veggies!)
1 cup Steamed Mukimame (shelled edamame) (Regular edamame pods can be used.)
1/2 small Diced Avocado (Brings creamy texture.)

Sauces & Flavorings

2 tablespoons Sauce of Choice (soy sauce, tamari, or coconut aminos) (Allows for flavor customization.)
2 tablespoons Mayonnaise (Vegan mayo works great.)
1 teaspoon Sriracha Sauce (Adjust according to spice tolerance.)
1 tablespoon Coconut Aminos or Soy Sauce (For extra flavor infusion.)
1 teaspoon Honey (Substitute with agave for vegan option.)
1 teaspoon Sesame Oil (Elevates flavor profile.)

Toppings

1 tablespoon Black Sesame Seeds (Adds crunch and visual appeal.)

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Instructions

Cook the Sushi Rice: Start by rinsing 1 cup of sushi rice thoroughly under cold water until the water runs clear to remove excess starch. Combine the rinsed rice and 1 cup of water in a pot, bring to a boil, then reduce heat to low and cover. Let it simmer gently for about 15 minutes until water is absorbed and rice is tender. Remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork.
Prepare the Sauce Mixture: In a small bowl, mix together 2 tablespoons of your chosen sauce (soy sauce, tamari, or coconut aminos), 2 tablespoons of mayonnaise, 1 teaspoon of sriracha sauce, 1 tablespoon coconut aminos or soy sauce, 1 teaspoon honey (or agave for vegan), and 1 teaspoon sesame oil. Stir well until everything is combined to create a flavorful dressing for the sushi cups.
Prepare the Vegetables and Edamame: Finely chop your selection of raw vegetables such as carrots, cucumber, bell peppers, and sprouts. Steam 1 cup of shelled edamame until tender, then drain and let cool slightly.
Assemble the Sushi Cups: In individual serving cups or small bowls, add a generous layer of cooked sushi rice as the base. Top the rice with the chopped veggies, steamed edamame, and diced avocado. Drizzle the prepared sauce mixture evenly over each cup, ensuring every bite will have delicious flavor.
Add Final Touches: Sprinkle 1 tablespoon of black sesame seeds on top of each cup to add a nutty crunch and enhance the visual appeal. Optionally, you can add more sriracha if you like extra spice.
Serve and Enjoy: Serve the sushi cups immediately for the best texture, or chill briefly if you prefer them cooler. These cups can be customized with your favorite veggies or proteins, making them an adaptable and fresh meal or snack.

Notes

Rinse the sushi rice thoroughly to achieve the proper sticky texture essential for sushi dishes.
You can substitute mayonnaise with vegan mayo to keep the recipe vegan-friendly.
Adjust the amount of sriracha sauce based on your preferred spice level.
Use fresh, crunchy vegetables for optimal texture and flavor contrast.
Edamame can be swapped with other steamed legumes or tofu for variation.
These sushi cups are best enjoyed fresh but can be stored covered in the refrigerator for up to a day.