Description
Making Sushi Cups always reminds me of setting up a small assembly line in the kitchen, where each ingredient becomes part of a colorful mosaic.
Ingredients
Scale
- 2 cups sushi rice
- 2 ½ cups water
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup cooked shrimp, chopped
- 1 avocado, diced
- 1 cucumber, finely chopped
- 1 carrot, shredded
- 2 sheets nori, cut into small strips
- 2 tablespoons sesame seeds
- 2 tablespoons soy sauce
- 1 tablespoon mayonnaise
- 1 teaspoon sriracha (optional)
Instructions
- Start by rinsing the sushi rice under cold water until it runs clear. This step feels simple, but it’s essential for that perfect sticky texture. Cook the rice with water, then let it rest slightly once done.
- While the rice is still warm, gently fold in the mixture of rice vinegar, sugar, and salt. The aroma at this stage is unmistakable—slightly sweet, slightly tangy, and deeply comforting. Let the rice cool to room temperature.
- Prepare a muffin tin and lightly press a layer of seasoned rice into each cup. I like using damp fingers or the back of a spoon to shape it neatly. This forms the base of your Sushi Cups.
- Next comes the fun part—layering. Add shrimp, avocado, cucumber, and carrot over the rice. Each cup becomes its own little creation, and no two need to look exactly the same.
- In a small bowl, mix mayonnaise with sriracha if you enjoy a bit of heat. Drizzle this over the top, then sprinkle with sesame seeds and nori strips for that authentic sushi finish.
- Serve immediately or chill slightly before serving. The result is fresh, vibrant, and irresistibly satisfying.
Notes
- No refrigeration needed.
- Can be made vegetarian by omitting shrimp.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Assemble
- Cuisine: Japanese
Nutrition
- Serving Size: 2 cups
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 100mg