Sushi Cups with Avocado (Print Version)
Vibrant sushi cups packed with fresh veggies, creamy avocado, and a spicy mayo drizzle on a bed of tender rice.
# What You'll Need:
→ Base
01 -
1 cup short-grain sushi rice
02 -
1 1/4 cups water
→ Vegetables and Protein
03 -
1/4 cup shelled steamed edamame (mukimame)
04 -
1/2 cup assorted raw vegetables (e.g., carrots, cucumber, bell peppers), finely chopped
05 -
1/2 medium avocado, diced
→ Sauce
06 -
1 tablespoon light mayonnaise
07 -
1 teaspoon sriracha sauce
08 -
1 teaspoon honey
09 -
1/2 teaspoon sesame oil
10 -
1 tablespoon soy sauce
→ Garnish
11 -
1 teaspoon black sesame seeds
# Steps to Follow:
01 -
Rinse sushi rice thoroughly under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat to low and simmer covered for 18 minutes or until water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
02 -
Using a spoon or tablespoon, press cooked rice firmly into silicone muffin liners or a non-stick muffin tin to shape rice cups. Wetting the spoon slightly can prevent sticking.
03 -
In a bowl, combine finely chopped raw vegetables, steamed edamame, and diced avocado. Add soy sauce and toss gently to combine.
04 -
Mix light mayonnaise, sriracha sauce, honey, and sesame oil in a small bowl until smooth.
05 -
Top each rice cup with a scoop of vegetable mixture. Drizzle with spicy mayo and sprinkle black sesame seeds evenly over the top.
# Additional Notes:
01 -
For easier shaping, wet your spoon or hands when pressing rice into cups to prevent sticking.
02 -
Sushi cups can be prepared up to 24 hours in advance and refrigerated in an airtight container. Best consumed within 2 days for optimal freshness.
03 -
Use tamari or coconut aminos in place of soy sauce for a gluten-free option.