Description
Sushi cups are the perfect bite-sized appetizer or snack, customizable with your favorite fresh veggies and topped with a creamy spicy mayo.
Ingredients
- 1 cup sushi rice, rinsed
- 1 ½ cups water
- ½ cup finely chopped veggies of your choice (carrots, cucumber, bell peppers, or sprouts)
- ¼ cup steamed mukimame (shelled edamame)
- ¼ cup diced avocado (~½ small avocado)
- 1 tablespoon soy sauce, tamari, or coconut aminos
- ¼ cup mayonnaise
- 1 teaspoon Sriracha sauce (adjust to taste)
- 1 teaspoon coconut aminos or soy sauce
- 1 teaspoon honey
- ½ teaspoon sesame oil
- Black sesame seeds, for garnish
Instructions
1. In a medium pot, combine rinsed rice and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 20 minutes until water is absorbed. Let cool slightly.
2. Press about 2 heaping tablespoons of cooked rice into each cup of a muffin tin, pressing down firmly to compact. Refrigerate for 20 minutes to set.
3. In a mixing bowl, combine chopped veggies, edamame, avocado, and soy sauce or coconut aminos. Mix well.
4. In another bowl, whisk together mayonnaise, Sriracha, soy sauce or coconut aminos, honey, and sesame oil until smooth.
5. Remove rice cups from fridge and top each with a heaping tablespoon of veggie mixture. Drizzle with spicy mayo and garnish with black sesame seeds.
Notes
While the rice chills, prepare the veggie mixture and spicy mayo to save time.
Use silicone baking cups for easier removal.
Adjust spice level by increasing or decreasing Sriracha.
Best served fresh but can be chilled briefly before serving.
Nutrition
- Serving Size: 1 sushi cup
- Calories: 110
- Sugar: 1g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g