introduction
Sushi Cups are small, easy sushi bites made in muffin tins. They use sushi rice, nori, and simple veggies. These cups cook fast and look nice on a plate. For more cup-style ideas, try an apple butter cheesecake cups recipe for a sweet twist apple butter cheesecake cups.
why make this recipe
You can make Sushi Cups fast. They need few tools and no rolling mat. Kids and guests love them. They work well for parties or quick meals. The flavors are fresh and light.
how to make Sushi Cups
This method keeps things simple. Use a muffin tin for neat cups. If you like a warm option, see a baked cup idea like the creamy spinach artichoke dip cups for another savory cup recipe creamy spinach artichoke dip cups.
Ingredients :
1 cup sushi rice, 2 cups water, 1/4 cup rice vinegar, 1 tablespoon sugar, 1 teaspoon salt, 1 avocado, sliced, 1 cucumber, diced, 1 carrot, grated, Nori sheets, cut into small squares, 1/4 cup mayonnaise, 1 tablespoon sriracha sauce, Sesame seeds (optional), Green onions, chopped (optional)
Directions :
- Rinse the sushi rice under cold water until the water runs clear. Cook the rice with water according to package instructions.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Combine this with the cooked rice and allow it to cool.
- Prepare the spicy mayo by mixing mayonnaise and sriracha sauce.
- In muffin tins, layer small squares of nori, add a spoonful of sushi rice, and top with avocado, cucumber, and carrot.
- Drizzle spicy mayo over the top and sprinkle with sesame seeds and green onions if desired.
- Serve immediately or store in the fridge for meal prep.
how to serve Sushi Cups
Serve them cold or at room temperature. Place on a tray with extra spicy mayo on the side. Add soy sauce or pickled ginger if you like. They make a nice finger food for parties.
how to store Sushi Cups
Put leftovers in an airtight container. Store in the fridge for up to 2 days. Cover the top so the avocado does not dry out. Do not freeze — the rice and avocado lose texture.
tips to make Sushi Cups
Use slightly warm rice so it molds easily. Press rice gently into the nori without squashing it. Add spicy mayo last to keep the cups neat. For more cold cup ideas, you can look at frozen snack cups like frozen yogurt granola cups frozen yogurt granola cups.
variation (if any)
- Add cooked shrimp, crab, or smoked salmon for protein.
- Swap spicy mayo for plain mayo or ponzu sauce.
- Mix sesame oil into the rice for extra flavor.
FAQs
Q: Can I use short-grain rice instead of sushi rice?
A: Yes. Short-grain rice works best. It sticks together well.
Q: How long will the nori stay crisp?
A: Nori gets soft once it touches wet rice. Make and eat soon for the best texture.
Q: Can I make these ahead of time?
A: You can prep rice and veggies ahead. Assemble just before serving for best taste.
Q: Are these gluten-free?
A: The cups are mostly gluten-free, but check soy sauce and mayo labels to be sure.
Conclusion
For another easy baked take on sushi cups with a shrimp option, see this recipe: Easy Baked Sushi Cups (with Shrimp) – What Great Grandma Ate.
Print
Sushi Cups
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Sushi Cups are small, easy sushi bites made in muffin tins, perfect for parties or quick meals.
Ingredients
- 1 cup sushi rice
- 2 cups water
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 avocado, sliced
- 1 cucumber, diced
- 1 carrot, grated
- Nori sheets, cut into small squares
- 1/4 cup mayonnaise
- 1 tablespoon sriracha sauce
- Sesame seeds (optional)
- Green onions, chopped (optional)
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- Cook the rice with water according to package instructions.
- Mix rice vinegar, sugar, and salt in a small bowl until dissolved.
- Combine this mixture with the cooked rice and allow it to cool.
- Prepare the spicy mayo by mixing mayonnaise and sriracha sauce.
- Layer small squares of nori in muffin tins, add a spoonful of sushi rice, and top with avocado, cucumber, and carrot.
- Drizzle spicy mayo over the top and sprinkle with sesame seeds and green onions if desired.
- Serve immediately or store in the fridge for meal prep.
Notes
Serve cold or at room temperature. Keep leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 2 cups
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg
Keywords: sushi cups, easy sushi recipe, party food, finger food, gluten-free sushi