Ingredients
Sushi Ingredients:
- 1 cup sushi rice, rinsed
- 1 ½ cups water
- ½ cup finely chopped veggies (carrots, cucumber, bell peppers, or sprouts)
- ¼ cup steamed mukimame (shelled edamame)
- ¼ cup diced avocado (~½ small avocado)
- 1 tablespoon sauce (soy sauce, tamari, or coconut aminos)
Spicy Mayo Ingredients:
- 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
- Cook the rice: In a medium pot, combine rinsed sushi rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 20 minutes or until the rice is cooked and the water is absorbed. Remove from heat and let it cool slightly.
- Form the rice cups: Press about 2 heaping tablespoons of the cooked rice into each cup of a muffin tin, compacting the rice firmly. Place the muffin tin in the refrigerator and chill for 20 minutes to allow the rice to set.
- Prepare the veggie filling: In a mixing bowl, combine the chopped veggies, steamed edamame, diced avocado, and your choice of coconut aminos or soy sauce. Mix gently to blend the flavors without mashing the avocado.
- Make the spicy mayo: In a separate bowl, whisk together mayonnaise, Sriracha sauce, coconut aminos or soy sauce, honey, and sesame oil. Adjust the Sriracha amount according to your preferred spice level.
- Assemble the sushi cups: Remove the rice cups from the fridge. Spoon a heaping tablespoon of the veggie mixture over each rice cup. Drizzle the spicy mayo over the top and garnish with black sesame seeds for a visually appealing finish.
Notes
- Use veggies that can be eaten raw, such as carrots, cucumber, bell peppers, or sprouts, for a fresh and crunchy texture.
- Pressing the rice firmly and chilling it helps the cups hold their shape when filling and serving.
- You can substitute the spicy mayo with plain mayo or a different sauce if preferred.
- For vegan variation, use vegan mayonnaise and ensure the sauce used is vegan-friendly.
- Serve immediately after assembly for the best texture, as the avocado can brown over time.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Japanese-inspired
- Diet: Vegetarian
