Go Back

Sushi Cups

Delicious and elegant sushi cups made without the stress of rolling. Perfect for gatherings, these bite-sized cups are easy to make and serve while looking impressive.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 cups
Course: Appetizer, Party, Snack
Cuisine: Fusion, Japanese
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Sushi Rice
  • 1 cup sushi rice, rinsed thoroughly under cold water until the water runs clear Rinsing removes excess surface starch that would make the rice gummy.
  • 1.5 cups water
  • 2 tablespoons rice wine vinegar (optional) Adds tang and sheen.
  • 1 teaspoon sugar
  • 0.5 teaspoon salt
For the Fillings
  • 0.5 cup mixed vegetables, finely diced (cucumber, red bell pepper, carrot) Cut everything to roughly the same 5mm dice for even visual presentation.
  • 0.5 cup steamed mukimame (shelled edamame), cooled to room temperature
  • 1 medium ripe avocado, diced into 1cm cubes
For the Spicy Mayo
  • 0.25 cup Japanese mayonnaise (Kewpie) or regular mayonnaise Kewpie produces a richer, creamier result.
  • 1 teaspoon Sriracha sauce Adjust based on heat preference.
  • 1 teaspoon honey Balances heat and adds sweetness.
  • 0.5 teaspoon sesame oil Adds nutty aroma.
For Garnishing
  • black sesame seeds Scattered across the filled cups before serving.
  • thin slices of cucumber, small pieces of nori, microgreens, or pickled ginger Optional.

Method
 

Cook the Sushi Rice
  1. Place the rinsed sushi rice and water in a medium saucepan. Bring to boil over high heat.
  2. Reduce heat to the lowest setting, cover, and cook undisturbed for 18-20 minutes.
  3. Post cooking, let it sit covered for another 10 minutes.
  4. Mix rice vinegar, sugar, and salt in a saucepan over low heat until dissolved.
  5. Fold the vinegar mixture into the hot rice gently to avoid crushing the grains.
  6. Let the seasoned rice cool to a manageable temperature.
Chill the Muffin Tin
  1. Chill a standard 12-cup muffin tin in the refrigerator or freezer for 20 minutes.
  2. Spray the cups with non-stick cooking spray after chilling.
Press the Rice Into the Cups
  1. Scoop two heaping tablespoons of warm seasoned rice into each cup.
  2. Press the rice firmly down, creating a compact base.
  3. Use a flat-bottomed object to compress the rice layer further.
  4. Chill the pressed cups in the fridge for 15 minutes.
Make the Spicy Mayo
  1. Whisk together mayonnaise, Sriracha, honey, and sesame oil until smooth.
  2. Transfer the spicy mayo to a piping bag for easy drizzling.
Fill and Garnish the Cups
  1. Remove rice cups from the refrigerator and gently lift each out.
  2. Fill each cup with diced vegetables, edamame, and avocado.
  3. Drizzle spicy mayo over each cup and scatter black sesame seeds.
  4. Serve within 20 minutes for best quality.

Notes

Pressed rice cups can be made up to 4 hours ahead. Store them covered in the refrigerator. Keep fillings, rice cups, and spicy mayo separate until ready to assemble. For leftovers, keep components separate and assemble as needed.