Description
These Vegetarian Sushi Cups are a creative twist on traditional sushi. Made in a muffin tin, they combine sticky sushi rice with fresh vegetables and a tangy sesame-ginger dressing. Perfect for parties, snacking, or healthy appetizers, they’re a no-roll sushi option that’s as easy as it is delicious.
Ingredients
Scale
- For the Rice Cups:
- 1 cup sushi rice
- 1⅓ cups water
- 3 tablespoons rice vinegar
- For the Filling:
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- ½ teaspoon sriracha
- 2 teaspoons grated fresh ginger
- 1⅓ cups diced cucumber
- 1 cup peeled and diced carrot
- 1 avocado, diced
- 3 green onions, thinly sliced
- 2 tablespoons chopped cilantro
- 2 tablespoons sesame seeds
Instructions
- Rinse the sushi rice and cook with water until soft and sticky. Mix with rice vinegar and let it cool.
- Press the rice into a 12-cup muffin tin lined with parchment paper, forming compact cups. Chill for 30 minutes.
- Prepare the filling by mixing sesame oil, soy sauce, sriracha, and ginger. Toss with cucumber, carrot, avocado, green onions, cilantro, and sesame seeds.
- Fill the chilled rice cups with the vegetable mixture and garnish with sesame seeds or cilantro. Serve immediately.
Notes
- Use sushi rice for the best texture.
- Adjust sriracha for your desired spice level.
- Add tofu or seaweed for variety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snack
- Method: No-roll, no-cook assembly
- Cuisine: Asian-inspired