Delicious No-Bake Sushi Cups You Can Customize Today

Enjoy customizable sushi cups that are low in calories and perfect as an appetizer.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Chilling Time 20

Total Time 50

Servings: 4 cups

Course: Appetizers

Cuisine: Japanese

Calories: 110

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rice Base

1 cup Sushi Rice Short-grain preferred for best results.
1.25 cups Water

For the Filling

0.5 cup Finely Chopped Veggies Carrots, cucumber, bell peppers, or sprouts.
0.25 cup Steamed Mukimame Can substitute with shelled edamame.
0.25 cup Diced Avocado Ripe avocado preferred.
1 tbsp Sauce of Choice Soy sauce, tamari, or coconut aminos.

For the Spicy Mayo

0.25 cup Mayonnaise Vegan mayo for plant-based version.
1 tsp Sriracha Sauce Adjust to taste.
1 tsp Coconut Aminos or Soy Sauce Optional.
1 tsp Honey Can be substituted with agave.
0.5 tsp Sesame Oil Can omit for a lighter version.

For Garnish

Black Sesame Seeds Optional for garnish.

Equipment

Medium Pot
Mixing Bowl
Silicone Muffin Liners
refrigerator

Method

Step-by-Step Instructions

Cook the rice by rinsing sushi rice under cold water and then cooking with water until tender.
Prepare the rice cups by pressing cooked rice into silicone muffin liners.
Chill the rice cups in the refrigerator to help them set.
Mix the fillings together in a bowl until well combined.
Whisk together the ingredients for the spicy mayo until smooth.
Assemble the sushi cups by adding fillings and spicy mayo, then garnish with sesame seeds.

Nutrition

Serving: 1cupCalories: 110kcalCarbohydrates: 15gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Chilling the cups for optimal shape is recommended. Use fresh ingredients for the best flavor.

Tried this recipe?

Let us know how it was!