Easy Sushi Cups with Spicy Mayo Recipe

If you’re like me and love sushi but don’t want the fuss of rolling or the wait at your favorite spot, you’re going to fall head over heels for this Easy Sushi Cups with Spicy Mayo Recipe. It’s quick, fun to assemble, and seriously packs all those bright, fresh flavors you crave without the intimidating technique. Plus, they’re perfect for parties, snacks, or whenever you need that sushi fix without any stress. Let me show you how easy and satisfying these little gems can be!

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Ingredients You’ll Need

I love how simple but fresh these ingredients are—it’s all about the bright veggies, creamy avocado, perfectly cooked sushi rice, and a spicy mayo that gives you that umami punch. You’ll find shopping for these pretty straightforward, but try to get good quality sushi rice and fresh veggies for the best results.

• Sushi rice: This sticky rice is essential to get that perfect cup shape and authentic texture.
• Water: Used to cook the sushi rice just right.
• Chopped veggies: I usually go for carrots, cucumber, bell peppers, or sprouts—something crisp that can be eaten raw.
• Steamed mukimame (shelled edamame): Adds a lovely bite and protein boost; you can find this frozen at many stores.
• Avocado: Creamy and rich, diced avocado softens the texture perfectly.
• Sauce of your choice: Soy sauce, tamari, or coconut aminos are all great for seasoning the veggie mix.
• Mayonnaise: The base for that spicy mayo magic.
• Sriracha sauce: Adjust this to set your favorite heat level.
• Coconut aminos or soy sauce: Adds depth and umami in the spicy mayo.
• Honey: A touch of sweetness balances the spice and saltiness.
• Sesame oil: A small amount brings a toasty, nutty flavor to the mayo.
• Black sesame seeds: The perfect finishing touch for a little crunch and visual pop.

Variations

One of the things I adore about making these Easy Sushi Cups with Spicy Mayo Recipe is how easy it is to tweak. I often switch up veggies depending on the season or what my family prefers, and experimenting with different sauces is always fun. Don’t be shy to make it your own!

• Seafood variation: Adding diced cooked shrimp or crab makes these sushi cups feel extra special for a treat, and my guests love the change.
• Vegan version: Simply swap the mayo for vegan mayo and use tamari to keep it gluten-free and totally plant-based.
• Extra crunch: Toasted nori strips or crispy tempura flakes add a delightful texture I discovered when aiming for that sushi restaurant vibe.

How to Make Easy Sushi Cups with Spicy Mayo Recipe

Step 1: Perfectly Cook Your Sushi Rice

Start by rinsing your sushi rice thoroughly until the water runs clear—this is what helps get rid of the excess starch so your rice won’t turn gummy. Then combine it with water in a medium pot and bring to a boil over high heat. Once boiling, reduce to low, cover, and simmer for about 20 minutes. After it’s done, let it rest with the lid on for 10 minutes to steam perfectly. I like to fluff it gently with a fork before using, so it’s nice and light.

Step 2: Form the Rice Cups

Spoon 2 heaping tablespoons of the slightly cooled rice into each cup of a muffin tin. Press down firmly but gently to compact the rice into a neat little cup shape. Here’s a trick I learned: wet your fingers with a splash of water to keep the rice from sticking to your hands. Then pop the whole muffin tin in the fridge for about 20 minutes to set, so the cups hold their shape when you fill them.

Step 3: Toss Together the Fresh Veggie Filling

While the rice chills, combine your chopped raw veggies, steamed edamame, and diced avocado in a mixing bowl. Drizzle your sauce of choice—be it soy sauce, tamari, or coconut aminos—over the mix and stir gently. This combo gives you that fresh, crisp contrast to the creamy rice base, and the umami sauce ties it all together perfectly.

Step 4: Whip Up the Spicy Mayo

In a small bowl, whisk together the mayo, Sriracha, coconut aminos or soy sauce, honey, and sesame oil until totally smooth. Adjust the Sriracha for your preferred heat level—my family likes it medium, but you do you! This spicy mayo is my secret weapon that turns simple sushi cups into something unforgettable.

Step 5: Assemble Your Easy Sushi Cups

Take the muffin tin out of the fridge and spoon a generous tablespoon of the veggie mixture into each rice cup. Drizzle the spicy mayo over the top and finish with a sprinkle of black sesame seeds for that perfect contrast of flavor and texture. You’ll find it’s super satisfying to see them all come together like sushi bites but without the fuss.

How to Serve Easy Sushi Cups with Spicy Mayo Recipe

Garnishes

I usually garnish these sushi cups with a sprinkle of black sesame seeds because they add both a lovely nutty crunch and look super pretty. Sometimes, I toss on finely sliced green onions or a tiny pinch of furikake seasoning to bring more umami and color. Trust me, those little details really upgrade your presentation and flavor.

Side Dishes

Pairing my Easy Sushi Cups with Spicy Mayo Recipe with a simple seaweed salad or a miso soup makes for a light yet satisfying meal. For casual gatherings, I like serving them alongside edamame pods sprinkled with flaky sea salt. These sides are easy to prep and complement the sushi cups beautifully.

Creative Ways to Present

For special occasions, I’ve arranged these sushi cups on a large platter lined with bamboo leaves for a gorgeous touch. You can also place small pickled ginger roses or lemon wedges on the side to add a burst of freshness. Another fun idea: serve each sushi cup on a mini wooden spoon—fancy-looking and perfect for a party finger food vibe.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, I recommend storing the rice cups and veggie topping separately in airtight containers in the fridge. This keeps the rice from getting too soggy overnight. The spicy mayo can also be kept in a small sealed jar. When you’re ready to eat, just reassemble for the freshest taste.

Freezing

I don’t usually freeze the sushi cups because the texture of rice and avocado can suffer when thawed. But if you want to prep in advance, cooking and freezing plain sushi rice portions work well; just make sure to prepare the cups fresh to maintain that great texture.

Reheating

To reheat the sushi rice cups, I gently warm them in the microwave for 15-20 seconds until just warm—moistening with a little water helps prevent drying. Avoid reheating the veggie filling or spicy mayo; add those fresh when serving for the best taste and texture.

FAQs

Final Thoughts

I absolutely love how this Easy Sushi Cups with Spicy Mayo Recipe turns out every single time. It’s an approachable way to enjoy sushi at home without fancy tools or complicated steps, yet it still feels special and fresh. Whenever I make these, family and friends go crazy over the flavor and fun presentation. Honestly, it’s one of my go-to recipes for quick entertaining or a satisfying snack. I hope you give it a try—you’ll love how simple and delicious it is, and hey, you might just find your new favorite sushi hack!

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