Name: Sushi Cups with Spicy Mayo Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 1 cup sushi rice, rinsed; 1 1/2 cups water; 1/2 cup finely chopped veggies of your choice (carrots, cucumber, bell peppers, or sprouts); 1/4 cup steamed mukimame (shelled edamame); 1/4 cup diced avocado (approximately 1/2 small avocado); 1 tablespoon sauce of your choice (soy sauce, tamari, or coconut aminos); 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

Introduction

Sushi cups offer a fun and easy way to enjoy the flavors of sushi without the fuss of rolling. This recipe combines seasoned sushi rice with fresh veggies and a creamy, spicy mayo for a delightful handheld treat perfect for parties or a light meal.

Seven small rice cups form the base layer, each cup white and textured like sushi rice, shaped into a shallow bowl on a round wooden plate. Each cup is filled with a colorful mix of chopped vegetables including bright green edamame, orange carrot pieces, and light green cucumber or avocado chunks. Black sesame seeds sprinkle both inside the cups and over the wooden plate. A light brown creamy sauce is being drizzled over the top, adding a glossy contrasting layer with some sauce droplets on the plate. The whole setup rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sushi rice, rinsed
1 1/2 cups water
1/2 cup finely chopped veggies (carrots, cucumber, bell peppers, or sprouts)
1/4 cup steamed mukimame (shelled edamame)
1/4 cup diced avocado (about 1/2 small avocado)
1 tablespoon sauce of your choice (soy sauce, tamari, or coconut aminos)

Spicy Mayo Ingredients:
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

Step 1: Cook the sushi rice by combining rinsed rice and water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let sit covered for 10 minutes.
Step 2: While the rice cooks, prepare the spicy mayo by mixing mayonnaise, Sriracha, coconut aminos or soy sauce, honey, and sesame oil in a small bowl. Adjust heat to taste.
Step 3: Once the rice is ready, fluff it gently with a fork. Stir in the sauce of your choice to add flavor while the rice is still warm.
Step 4: In a muffin tin or small cups, press a spoonful of rice into each cup to form a base and slightly build up the sides.
Step 5: Fill each rice cup with chopped veggies, steamed edamame, and diced avocado.
Step 6: Drizzle or pipe the spicy mayo over each sushi cup, then sprinkle with black sesame seeds for garnish.
Step 7: Serve immediately for best texture and flavor.

Tips & Variations

Use a non-stick muffin tin or line the cups with plastic wrap for easier removal.
Try adding cooked shrimp or smoked salmon for a protein boost.
Swap the veggies to use whatever you have on hand; pick firmer vegetables to maintain texture.
Adjust the spicy mayo by adding more or less Sriracha according to your heat preference.

Storage

Store any leftover sushi cups in an airtight container in the refrigerator for up to 24 hours. The avocado may brown slightly, so it’s best to enjoy these fresh. Reheat the rice cups gently in the microwave without the spicy mayo or garnish, then add those fresh before serving.

How to Serve

The image shows eight small round cups made of pressed white rice arranged on a round wooden plate. Each rice cup is filled with a colorful mix of green edamame beans, small orange carrot pieces, and diced green cucumbers, topped with black sesame seeds. A light brown sauce is being poured over the cups and drizzled around them on the wooden plate, adding a glossy texture. The wooden plate rests on a smooth white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of sushi rice?

Sushi rice has a sticky texture that helps the cups hold together. Regular rice may not bind as well, so it’s best to use sushi or short-grain rice for this recipe.

How spicy is the spicy mayo?

The spicy mayo has a mild heat from the Sriracha, but you can easily adjust the spiciness by adding more or less Sriracha to suit your taste.

Sushi Cups with Spicy Mayo Recipe

Print Recipe

★★★★★

4.6 from 109 reviews

These vibrant Sushi Cups offer a fun and easy way to enjoy classic sushi flavors without the hassle of rolling. Packed with nutritious sushi rice, fresh veggies, avocado, and edamame, each cup is drizzled with a flavorful spicy mayo sauce and garnished with black sesame seeds for added texture and visual appeal. Perfect for a light lunch, appetizer, or party snack, these no-bake sushi-inspired bites are customizable, healthy, and ready in under an hour.

Author: Nora
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 sushi cups 1x
Category: Appetizer
Method: Stovetop
Cuisine: Japanese
Diet: Low Fat

Ingredients

Scale

Sushi Ingredients:

1 cup sushi rice, rinsed
1 1/2 cups water
1/2 cup finely chopped veggies of your choice (carrots, cucumber, bell peppers, or sprouts)
1/4 cup steamed mukimame (shelled edamame)
1/4 cup diced avocado (approximately 1/2 small avocado)
1 tablespoon sauce of your choice (soy sauce, tamari, or coconut aminos)

Spicy Mayo Ingredients:

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

Cook the Sushi Rice: Rinse 1 cup sushi rice under cold water until the water runs clear to remove excess starch. Add the rinsed rice and 1 1/2 cups water to a pot and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed and rice is tender. Remove from heat and let it steam for 10 minutes with the lid on to finish cooking.
Prepare the Ingredients: While the rice cooks, finely chop your chosen raw veggies like carrots, cucumber, bell peppers, or sprouts. Steam 1/4 cup shelled edamame until tender and dice 1/2 small avocado. These fresh ingredients add crunch, creaminess, and protein to the sushi cups.
Mix the Sushi Rice and Sauce: Transfer the cooked rice to a bowl and gently fluff with a fork. Stir in 1 tablespoon soy sauce, tamari, or coconut aminos to add a subtle savory flavor that complements the other fillings.
Make the Spicy Mayo: In a small bowl, combine 1/4 cup mayonnaise, 1 teaspoon Sriracha sauce (adjust to your desired spice level), 1 teaspoon coconut aminos or soy sauce, 1 teaspoon honey, and 1/2 teaspoon sesame oil. Whisk well until smooth and creamy for a spicy, sweet, and tangy sauce.
Assemble the Sushi Cups: Using a muffin tin or small cups, press a layer of sushi rice firmly into the bottom of each cup to form the base. Add a layer of chopped veggies, a few pieces of steamed edamame, and diced avocado on top. Drizzle with the spicy mayo sauce generously.
Garnish and Serve: Sprinkle black sesame seeds over the top of each sushi cup for a nutty crunch and beautiful contrast. Serve immediately or chill for 10-15 minutes to let flavors meld. Enjoy these fresh, flavorful sushi cups as a quick snack or appetizer.

Notes

Use a non-stick muffin tin or line cups with plastic wrap for easy removal of sushi cups.
For a vegan version, substitute mayonnaise with vegan mayo and omit honey or replace it with agave syrup.
Feel free to add protein such as cooked shrimp, crab meat, or tofu for added heartiness.
Keep sushi rice moist but not sticky when pressing into cups to maintain the shape without falling apart.
Sriracha spice level can be adjusted or substituted with another hot sauce based on preference.

Keywords: sushi cups, sushi bowl, easy sushi recipe, appetizer, Japanese cuisine, spicy mayo, healthy snack, no rolling sushi