This delicious Sushi Cups recipe comes together in about 30 minutes and is a total no-bake dish for a quick and easy weeknight dinner that your family will love! Switch up the veggies and proteins to suit your tastes, or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends. Trust me, your weeknight dinners just got a whole lot more fun!
Ingredient Breakdown
- 1 cup sushi rice, rinsed
- 1 1/2 cups water
- 1/2 cup finely chopped veggies of your choice
- 1/4 cup steamed edamame (aka shelled edamame)
- 1/4 cup diced avocado (about 1/2 small avocado)
- 1 tablespoon sauce of your choice (soy sauce, tamari, or coconut aminos)
- 1/4 cup mayonnaise, 1 teaspoon Sriracha sauce (adjust to taste)
- 1 teaspoon honey
- 1/2 teaspoon sesame oil
- Black sesame seeds for garnish
Let’s Get Cooking!
Step 1: Cook the Rice
In a medium pot, combine your rinsed sushi rice and 1 1/2 cups of water. Bring it to a boil over high heat. Once it’s bubbling away, reduce the heat to low, cover, and let it simmer for 20 minutes or until the rice is fluffy and has absorbed all the water. After that, remove it from the heat, and let it cool slightly, don’t skip this part!
Step 2: Form the Cups
Grab a muffin tin and press about 2 heaping tablespoons of cooked rice into each cup. Use your fingers or the back of a spoon to compact the rice. It should stick together nicely! Now, pop the muffin tin into the fridge for a quick chill, about 20 minutes, to help them set. This makes it much easier to remove the cups later!
Step 3: Prepare the Filling
While your rice is chilling out, let’s get the filling ready! In a mixing bowl, combine your chopped veggies, steamed edamame, diced avocado, and your choice of sauce. Give it a gentle toss to combine. You want everything evenly distributed, and it should look super colorful, so pretty!
Step 4: Whisk the Mayo
In another bowl, whisk together the mayonnaise, Sriracha, honey, and sesame oil until smooth. This creamy sauce is to die for! Taste it and adjust the Sriracha based on how spicy you want it. I like mine with a nice kick, but you do you!
Step 5: Assemble the Cups
Now that everything is ready, take those cute rice cups out of the fridge! Spoon a heaping tablespoon of your veggie filling over each rice cup, spreading it out evenly. Drizzle that spicy mayo over the top, and finish with a sprinkle of black sesame seeds. So gorgeous, right?
Step 6: Serve and Enjoy!
These sushi cups are best served immediately, but they will keep well for a few hours if you need to make them ahead of time.
My Go-To Recipe for Sushi Cups
I absolutely love this Sushi Cups recipe! It’s become my go-to recipe for family gatherings, an easy dinner on busy nights, or even a fun way to involve the kids in the kitchen, they can customize their own cups with whatever toppings they like! I’m a real sucker for that creamy mayo topping combined with those fresh veggies, it’s comfort food and fun finger food rolled into one little cup! And the best part is that you can use whatever you’ve got on hand, making it endlessly versatile.
If you loved this recipe, be sure to check out my Mini Pigs in a Blanket, my Mini Lye Burgers with Leberkäse, or my Mini Pizza Crackers!
Why This Recipe Works
Quick & Easy
Sushi cups are perfect for a quick and easy weeknight dinner! The entire process takes about 30 minutes, which is a lifesaver for busy families. Minimal prep and cooking time mean you can have dinner on the table in no time!
Crowd-Pleaser
Loaded with flavor, these sushi cups come together in a way that even picky eaters will enjoy! With a rainbow of veggies and customizable ingredients, it’s a guaranteed hit for everyone at the table, whether they’re sushi lovers or not!
Customizable
This recipe is super flexible! You can switch up the veggies or add in any proteins you like. Whether you have leftover chicken, tofu, or just a few odds and ends in your fridge, you can make it work. It’s like a blank canvas just waiting for you!
Make-Ahead Friendly
Planning a party or meal prep for the week? These sushi cups can be made ahead of time! Assemble the rice cups and keep them stored in the fridge; add the toppings just before serving for the freshest flavor.
Budget-Friendly
With most of these ingredients being pantry staples or affordable fresh items, this recipe won’t break the bank! You’re using everyday ingredients that are easy to find at the grocery store.
Serving and Storage Tips
How to Serve This Sushi Cups
These sushi cups are perfect as a light dinner, appetizer, or party snack! Serve them alongside a little soy sauce or additional spicy mayo for extra flavor. Pair them with a simple salad or some spring rolls for a well-rounded meal!
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The rice cups might get a little soft, but they’ll still taste amazing!
Reheating Instructions
To reheat, simply pop them in the microwave for about 30 seconds until warmed through. Just keep in mind that the texture won’t be quite as crisp.
Freezer Friendly
While I wouldn’t recommend freezing the final assembled sushi cups, you can freeze just the rice cups! Just make sure to cool them completely before placing them in a freezer-safe container. They’ll keep for about 1 month in the freezer.
Whipping up these delightful sushi cups is such a fun way to bring creativity into your dining routine! Honestly, I can’t wait for you to try this at home; it might just become your new go-to recipe like it is for my family. Happy cooking, and enjoy each bite! Follow us on Pinterest for daily inspiration that brings warmth to your table!
Sushi Cups
Ingredients
Method
- In a medium pot, combine your rinsed sushi rice and 1 1/2 cups of water. Bring it to a boil over high heat.
- Once it’s boiling, reduce the heat to low, cover, and let it simmer for 20 minutes or until the rice is fluffy.
- Remove from heat and let it cool slightly.
- Press approximately 2 heaping tablespoons of cooked rice into each muffin tin cup, compacting it well.
- Chill in the fridge for about 20 minutes to help set.
- In a mixing bowl, combine the chopped veggies, steamed edamame, diced avocado, and your choice of sauce. Toss gently to combine.
- In another bowl, whisk together the mayonnaise, Sriracha, honey, and sesame oil until smooth.
- Taste and adjust the spiciness as needed.
- Remove the rice cups from the fridge and spoon a heaping tablespoon of the veggie filling over each rice cup.
- Drizzle with spicy mayo and sprinkle black sesame seeds on top.
- Serve immediately as a light dinner, appetizer, or snack.