Bite-Sized Veggie Sushi Cups
Fresh and colorful sushi cups filled with veggies, avocado, and topped with spicy mayo. Perfect bite-sized appetizers for parties, potlucks, or light lunches.
Equipment
- 1 saucepan for cooking rice
- 1 muffin tin for shaping sushi cups
- 1 fork for fluffing rice
- 1 whisk for mixing spicy mayo
Ingredients
- 1 cup sushi rice rinsed
- 1½ cups water
- ½ cup finely chopped mixed veggies carrots, cucumber, bell peppers, sprouts
- ¼ cup steamed mukimame shelled edamame
- ¼ cup diced avocado about ½ small avocado
- 1 tablespoon soy sauce tamari, or coconut aminos
- ¼ cup mayonnaise
- 1 teaspoon Sriracha adjust to taste
- 1 teaspoon coconut aminos or soy sauce
- 1 teaspoon honey
- ½ teaspoon sesame oil
- Black sesame seeds for garnish
Instructions
- Rinse sushi rice under cold water until water runs clear.
- Combine rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Remove from heat and let sit covered for 10 minutes, then fluff gently with a fork and let cool slightly.
- Lightly grease a muffin tin and press about 2 tablespoons of warm rice into each cup, forming a compact base with raised edges.
- Allow rice cups to cool completely to hold their shape.
- Toss chopped veggies and mukimame with soy sauce or chosen sauce.
- Gently fold diced avocado into the veggie mixture just before assembling.
- Whisk together mayonnaise, Sriracha, coconut aminos or soy sauce, honey, and sesame oil until smooth to make spicy mayo.
- Spoon vegetable mixture into each rice cup, drizzle or pipe spicy mayo on top, then sprinkle with black sesame seeds.
Notes
- Slightly warm rice presses better and holds its shape.
- Add shredded cabbage or crispy onions for extra crunch.
- Enhance protein by adding tofu, crab, or smoked salmon.
- Serve chilled or at room temperature.
- Store leftovers covered in the fridge for up to 2 days.