Dessert

Sushi Cups: Bite-Sized Veggie-Loaded Sushi Appetizer Recipe

ByHarper Ellington October 18, 2025October 18, 2025

Introduction

Sushi cups are a fun and easy way to enjoy sushi flavors in a bite-sized form. Perfect as an appetizer or snack, these cups are customizable with your favorite fresh veggies and a creamy spicy mayo.

The image shows eight small sushi cups arranged in a circle on a round wooden board. Each sushi cup has a white rice base shaped like a cup, filled with mixed colorful toppings including bright green edamame, thin orange carrot strips, light green cucumber pieces, and small pieces of dark seaweed. The sushi cups are sprinkled with black sesame seeds and drizzled with a light brown creamy sauce on top and around the wooden board. The surface beneath the wooden board is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sushi rice, rinsed
1 1/2 cups water
1/2 cup finely chopped veggies of your choice (carrots, cucumber, bell peppers, or sprouts)
1/4 cup steamed mukimame (shelled edamame)
1/4 cup diced avocado (about 1/2 small avocado)
1 tablespoon sauce of your choice (soy sauce, tamari, or coconut aminos)
For Spicy Mayo:

1/4 cup mayonnaise
1 teaspoon Sriracha sauce (adjust to taste)
1 teaspoon coconut aminos or soy sauce
1 teaspoon honey
1/2 teaspoon sesame oil

Black sesame seeds, for garnish

Instructions

Step 1: In a medium pot, combine rinsed sushi rice and water. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 20 minutes or until rice is cooked and water is absorbed. Remove from heat and let it cool slightly.
Step 2: Press about 2 heaping tablespoons of cooked rice into each cup of a muffin tin, pressing down to compact the rice. Place the muffin tin in the fridge and chill for 20 minutes to let the rice set.
Step 3: In a mixing bowl, combine chopped veggies, steamed edamame, diced avocado, and your choice of coconut aminos or soy sauce. Mix well to blend the flavors.
Step 4: In a separate bowl, whisk together all spicy mayo ingredients: mayonnaise, Sriracha, coconut aminos or soy sauce, honey, and sesame oil. Adjust the spiciness to your liking.
Step 5: Remove rice cups from the fridge. Spoon a heaping tablespoon of the veggie mixture over each rice cup. Drizzle spicy mayo on top and garnish with black sesame seeds.

Tips & Variations

Use veggies that can be eaten raw for best texture and flavor, such as cucumber, carrots, or bell peppers.
Try adding cooked shrimp or crab for a seafood variation.
If you prefer less heat, reduce the Sriracha in the spicy mayo or omit it altogether.
For easier removal, lightly oil the muffin tin before pressing in the rice.

Storage

Store the assembled sushi cups in an airtight container in the refrigerator for up to 1 day. For best texture, consume the same day. The rice cups (without toppings) can be prepped a day in advance. Reheat rice cups briefly if desired but add toppings fresh before serving.

How to Serve

Seven small round sushi cups made from white rice form the base and hold a colorful mix of chopped green edamame, small orange carrot pieces, and pale green cucumber chunks sprinkled with tiny black sesame seeds. The sushi cups are arranged on a round wooden plate with a few drizzles of light brown sauce around them. A woman's hand with pale skin and white nail polish is gently picking up one of the sushi cups. The setting is on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of sushi rice?

Sushi rice is best for this recipe because it’s sticky and holds its shape well. Using regular rice may result in rice cups that don’t hold together as neatly.