Sushi Cups Bite-Sized Snack (Print Version)

# Ingredients:

→ Base

01 - Short-grain sushi rice
02 - Water for cooking sushi rice

→ Toppings

03 - Fresh crunchy vegetables such as carrots, cucumber, or bell peppers
04 - Steamed mukimame (shelled edamame)
05 - Diced avocado

→ Sauce

06 - Mayonnaise (light mayo for a healthier option)
07 - Sriracha sauce
08 - Honey
09 - Soy sauce
10 - Sesame oil

→ Garnish

11 - Black sesame seeds

# Instructions:

01 - Rinse the sushi rice well under cold water, then simmer with water until the rice is tender.
02 - Press the cooked rice firmly into silicone muffin liners or a muffin pan using a spoon or tablespoon.
03 - Combine chopped vegetables, steamed mukimame, and diced avocado in a bowl. Add soy sauce and sesame oil, mixing well.
04 - In a small bowl, mix mayonnaise, sriracha sauce, and honey to create the spicy mayo.
05 - Spoon the vegetable mixture over the rice cups. Drizzle the spicy mayo on top and finish with a sprinkle of black sesame seeds.

# Notes:

01 - Use wet hands or a wet spoon while handling the rice to prevent sticking.
02 - Pair with pickled ginger or wasabi for an authentic sushi experience.
03 - Double the recipe for larger gatherings, using additional muffin pans as needed.

Back