Sushi Cups with Spicy Mayo (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup short-grain sushi rice
02 -
1 1/4 cups water
03 -
1/4 cup shelled edamame (mukimame), steamed
04 -
1 avocado, diced
05 -
1 tablespoon soy sauce
06 -
1 teaspoon sesame oil
07 -
1 teaspoon black sesame seeds
08 -
Fresh veggies of choice (e.g., carrots, cucumber, bell peppers, sprouts), chopped
→ Spicy Mayo
09 -
2 tablespoons light mayonnaise
10 -
1 teaspoon sriracha sauce
11 -
1/2 teaspoon honey
# Instructions:
01 -
Rinse the short-grain sushi rice thoroughly under cold water. Simmer the rice with 1 1/4 cups of water until tender, then let it rest for 10 minutes before fluffing.
02 -
Using a spoon or tablespoon, press the cooked and slightly cooled rice into silicone muffin liners to form cup shapes.
03 -
Mix the chopped fresh veggies, steamed edamame, and diced avocado in a bowl. Add soy sauce and sesame oil, tossing to coat evenly.
04 -
Combine light mayonnaise, sriracha sauce, and honey in a small bowl. Adjust the sriracha quantity to preferred spice level.
05 -
Spoon the prepared veggie mixture onto each rice cup. Drizzle with spicy mayo and sprinkle with black sesame seeds before serving.
# Notes:
01 -
Wet your spoon when shaping rice cups to prevent sticking.
02 -
Pair with pickled ginger, wasabi, or green tea for an authentic sushi experience.
03 -
Double the recipe for larger gatherings; you’ll need 2 muffin pans.