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Sushi Cups with Spicy Mayo Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://kitchenbynora.com/sushi-cups-with-spicy-mayo-recipe/