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–+ servings
Sushi Cups

Irresistible Sushi Cups: A Healthy No-Bake Delight!

Enjoy these Sushi Cups as a healthy, customizable no-bake snack packed with flavor and nutrients.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 20 minutes
Total Time 55 minutes
Servings: 4 cups
Course: Appetizers
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Base
  • 1 cup sushi rice Rinse well to remove excess starch.
  • 1.5 cups water Right ratio is key for cooking.
For the Filling
  • 0.5 cup finely chopped veggies Carrots, cucumber, or bell peppers.
  • 0.25 cup steamed mukimame (shelled edamame) Regular edamame works if mukimame isn’t available.
  • 0.25 cup diced avocado Ensure it’s ripe for best flavor.
  • 1 tablespoon sauce of choice Options include soy sauce, tamari, or coconut aminos.
For the Spicy Mayo
  • 0.25 cup mayonnaise Substitute with vegan mayo for dairy-free option.
  • 1 teaspoon Sriracha sauce Adjust according to your spice preference.
  • 1 teaspoon coconut aminos or soy sauce Enhances umami flavor.
  • 1 teaspoon honey Maple syrup can be used for vegan alternative.
  • 0.5 teaspoon sesame oil Infuses aromatic depth to the sauce.
For Garnish
  • black sesame seeds Optional but recommended for flavor and presentation.

Equipment

  • Medium Pot
  • Muffin tin or silicone liners
  • Mixing Bowl
  • Whisk

Method
 

Step-by-Step Instructions for Sushi Cups
  1. Cook the Sushi Rice: In a medium pot, combine 1 cup of rinsed sushi rice with 1 ½ cups of water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until tender. Fluff with a fork and let cool slightly.
  2. Form the Rice Cups: Preheat the fridge. Fill muffin tin or silicone liners with slightly cooled sushi rice, pressing firmly to shape cups. Chill for about 20 minutes.
  3. Prepare the Filling: In a bowl, combine ½ cup of finely chopped veggies, ¼ cup of steamed mukimame, and ¼ cup of diced avocado. Add 1 tablespoon of sauce, mixing gently.
  4. Whisk the Spicy Mayo: In a bowl, whisk together ¼ cup mayonnaise, 1 teaspoon Sriracha, 1 teaspoon soy sauce, 1 teaspoon honey, and ½ teaspoon sesame oil.
  5. Assemble the Sushi Cups: Carefully remove rice cups from molds. Fill each with veggie and edamame mixture, and drizzle with spicy mayo. Sprinkle with black sesame seeds.
  6. Serve and Enjoy: Serve immediately or store in the fridge for up to two days.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 26gProtein: 8gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 400mgPotassium: 200mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1.5mg

Notes

Customize fillings to your preference and enjoy fresh for best flavor. Garnishing with black sesame seeds enhances both flavor and visual appeal.

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