Description
Delicious Sushi Cups: Customizable No-Bake Treats You’ll Love
Ingredients
Scale
- 1 cup Sushi Rice (Rinsed)
- 1 cup Water (Adjust as needed for rice type)
- 1 cup Chopped Veggies (Carrots, cucumbers, and bell peppers)
- 1 cup Steamed Mukimame (Can substitute with edamame)
- 1/2 small avocado Diced Avocado (Use for creaminess)
- 2 tablespoons Sauce of Choice (Soy sauce, tamari, or coconut aminos)
- 1/2 cup Mayo (Use vegan for plant-based version)
- 2 tablespoons Sriracha Sauce (Adjust for spice preference)
- 1 tablespoon Honey (Agave syrup as vegan substitute)
- 1 teaspoon Sesame Oil (For depth of flavor)
- 1 tablespoon Black Sesame Seeds (White sesame seeds as substitute)
Instructions
- In a medium pot, combine rinsed sushi rice and water. Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes until tender. Remove from heat and let cool slightly.
- Pack about 2 heaping tablespoons of the cooked rice into muffin tin cups. Refrigerate for 20 minutes to allow the rice to firm up.
- In a bowl, combine your chopped veggies, mukimame, diced avocado, and your preferred sauce. Stir until everything is well coated and vibrant.
- Whisk together mayo, Sriracha, coconut aminos, honey, and sesame oil in a small bowl. Adjust the amount of Sriracha to suit your spice preferences.
- Once the rice cups are chilled, remove them from the fridge. Fill each cup with the veggie mixture, drizzle with spicy mayo, and sprinkle with black sesame seeds to garnish.
- Optional: Serve with extra spicy mayo on the side for a flavorful dip.
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: No-Bake
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg