Why You’ll Love This Recipe
Sushi Cups are a fun, easy-to-make alternative to traditional sushi rolls. They give you all the delicious flavors of sushi—like seasoned rice, fresh veggies, avocado, and fish or tofu—in a portable cup that’s perfect for lunch, meal prep, or entertaining guests. The combination of savory, crunchy, and creamy textures creates a satisfying and balanced bite, while the individual servings make them ideal for sharing or personal meals. Plus, they’re customizable for any dietary preference!
Ingredients
For the sushi cups:
- 2 cups cooked sushi rice (or short-grain rice)
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup cucumber, julienned
- 1/2 cup carrots, julienned
- 1/2 avocado, sliced
- 1/4 cup cooked shrimp, crab meat, or tofu (for a vegetarian option)
- 2 tablespoons sesame seeds
- 1 sheet nori (seaweed), cut into small strips (optional)
For the soy-ginger sauce:
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon water (to thin the sauce)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the sushi rice:
In a bowl, combine the cooked rice, rice vinegar, sugar, and salt. Stir gently to mix, ensuring that the rice is seasoned evenly. Let the rice cool to room temperature while you prepare the other ingredients. - Prepare the fillings:
While the rice cools, julienne the cucumber and carrots into thin strips. Slice the avocado, and prepare your protein—shrimp, crab meat, or tofu—according to your preference. If using tofu, you can pan-fry or bake it for extra flavor. - Assemble the sushi cups:
Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or line it with parchment paper. Spoon a small amount of rice into each muffin cup, pressing it down gently to create a base layer. Top with a small amount of cucumber, carrots, avocado, and your choice of protein. Sprinkle a few sesame seeds on top, and add a few strips of nori if desired. - Bake the sushi cups:
Place the muffin tin in the oven and bake for 10-12 minutes, or until the cups are warm and slightly crispy around the edges. If you prefer a raw version, you can skip baking and serve them cold or at room temperature. - Prepare the soy-ginger sauce:
In a small bowl, whisk together the soy sauce, rice vinegar, honey or maple syrup, sesame oil, grated ginger, and water to make the soy-ginger sauce. Adjust the sweetness and saltiness according to your taste. - Serve:
Once the sushi cups are ready, remove them from the oven and let them cool slightly. Drizzle with the soy-ginger sauce and serve immediately. Garnish with additional sesame seeds, nori strips, or fresh cilantro for extra flavor and texture. - Enjoy:
Enjoy these bite-sized sushi cups as a snack, appetizer, or main course!
Servings and Timing
- Servings: 4 (makes about 8-10 cups)
- Total time: 30 minutes
Variations
- Vegetarian Sushi Cups: Use tofu, avocado, cucumber, and carrots for a fresh vegetarian version of sushi cups.
- Spicy Tuna Sushi Cups: Add spicy tuna or spicy salmon to the cups for a more traditional sushi flavor. Mix the fish with spicy mayo for an extra kick.
- Vegan Sushi Cups: Replace the shrimp or crab meat with tempeh or edamame for a vegan-friendly sushi cup.
- Sushi Cups with Mango: For a sweet twist, add sliced mango to the cups along with the vegetables. The sweetness pairs beautifully with the savory elements.
- Sriracha Mayo: Drizzle sriracha mayo (mix sriracha sauce with mayo) over the top for a spicy, creamy addition.
Storage/Reheating
- Storage: Store leftover sushi cups in an airtight container in the refrigerator for up to 2 days. They are best enjoyed fresh but can be kept for a short time in the fridge.
- Freezing: These sushi cups do not freeze well due to the texture of the rice and vegetables. It’s best to prepare them fresh.
- Reheating: To reheat, place the sushi cups in a preheated oven at 350°F (175°C) for about 5-7 minutes until warmed through.
FAQs
1. Can I use cooked rice for sushi cups?
While sushi rice is preferred for its sticky texture, you can use any short-grain rice as a substitute. Just be sure to season it well with vinegar, sugar, and salt to mimic the flavors of sushi rice.
2. Can I use other vegetables in the sushi cups?
Yes! Feel free to use other vegetables like bell peppers, radishes, or avocado. The vegetables can be raw or lightly sautéed, depending on your preference.
3. Can I make these sushi cups ahead of time?
Yes! You can prepare the rice and fillings ahead of time and assemble the cups just before baking. If making ahead, store the components separately in the refrigerator and assemble when ready to bake.
4. Can I use a different protein in the sushi cups?
Yes, you can substitute shrimp or tofu with other proteins like grilled chicken, tempeh, or even vegan meat substitutes like chickpea salad for a unique twist.
5. Can I serve these sushi cups without baking them?
Absolutely! You can skip baking and serve them raw. The sushi cups can be served cold or at room temperature if you prefer a traditional sushi-style dish.
6. Can I make the soy-ginger sauce without sesame oil?
Yes! If you don’t have sesame oil, you can use olive oil or another mild oil. The sesame oil adds a nutty flavor, but the sauce will still taste great without it.
7. How can I make these sushi cups spicier?
To make them spicier, add a drizzle of sriracha sauce on top or mix sriracha with the soy-ginger sauce for an extra kick. You can also add jalapeños or chili peppers to the filling.
8. Can I use nori sheets instead of nori strips?
Yes! You can cut nori sheets into smaller pieces or simply crumble them on top of the sushi cups for an added crunch and flavor.
9. Can I use other grains instead of rice?
Yes! You can experiment with other grains like quinoa or farro if you want a unique twist on sushi cups. Just be sure to cook the grains according to package instructions before using them as the base.
10. How do I get the rice to stick together in sushi cups?
The sticky texture of sushi rice is key to holding the cups together. Be sure to use short-grain rice, season it with rice vinegar, sugar, and salt, and let it cool slightly before assembling the cups.
Conclusion
These Sushi Cups are a fun and creative way to enjoy all the delicious flavors of sushi in a convenient, bite-sized form. The combination of fresh vegetables, creamy avocado, and your choice of protein comes together perfectly in a light, crispy cup. Whether served as an appetizer, lunch, or dinner, these sushi cups are sure to be a hit with family and friends. Customize them with your favorite ingredients and enjoy a delicious, healthy, and portable sushi experience!
PrintTasty Sushi Cups Recipe
These Sushi Cups are a fun, bite-sized twist on traditional sushi rolls, combining seasoned rice, fresh veggies, and your choice of protein, all baked into a convenient cup. They are customizable to suit various dietary preferences, offering a creative take on classic sushi that’s perfect for lunch, snacks, or appetizers.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 30 minutes
- Yield: 4 servings (makes 8-10 cups)
- Category: Appetizer, Lunch, Snack, Vegan
- Method: Baking
- Cuisine: Japanese-inspired, Vegan
Ingredients
- 2 cups cooked sushi rice (or short-grain rice)
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup cucumber, julienned
- 1/2 cup carrots, julienned
- 1/2 avocado, sliced
- 1/4 cup cooked shrimp, crab meat, or tofu (for a vegetarian option)
- 2 tablespoons sesame seeds
- 1 sheet nori (seaweed), cut into small strips (optional)
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon water (to thin the sauce)
Instructions
In a bowl, combine the cooked rice, rice vinegar, sugar, and salt. Stir gently to mix, and let the rice cool to room temperature while you prepare the other ingredients.
- Julienne the cucumber and carrots, slice the avocado, and prepare your choice of protein (shrimp, crab, or tofu). If using tofu, you can pan-fry or bake it for extra flavor.
- Preheat the oven to 350°F (175°C). Lightly grease a muffin tin or line it with parchment paper. Spoon a small amount of rice into each muffin cup, pressing it down gently to form a base. Top with cucumber, carrots, avocado, and protein. Sprinkle sesame seeds and add strips of nori if desired.
- Bake for 10-12 minutes or until the cups are warm and slightly crispy around the edges. Alternatively, serve raw if you prefer.
- To prepare the soy-ginger sauce, whisk together soy sauce, rice vinegar, honey or maple syrup, sesame oil, ginger, and water. Adjust the sweetness and saltiness to taste.
- Once the cups are ready, remove from the oven and let them cool slightly. Drizzle with the soy-ginger sauce and garnish with additional sesame seeds, nori strips, or fresh cilantro.
- Serve immediately and enjoy!
Notes
- For a spicier version, add sriracha sauce or chili peppers to the cups or sauce.
- Feel free to customize the fillings with different veggies or proteins.
- For a vegan option, replace the shrimp or crab with tempeh or edamame, and use maple syrup instead of honey.
- Serve with additional soy-ginger sauce for dipping or drizzling.
Nutrition
- Serving Size: 1 sushi cup
- Calories: 150
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
