Description

Sushi Cups are a fun and easy way to enjoy the flavors of traditional sushi without the fuss of rolling. This recipe features perfectly seasoned sushi rice topped with a fresh mix of diced raw sushi-grade fish, creamy avocado, and crisp cucumber, all drizzled with a spicy mayo sauce and garnished with sesame seeds. Perfect for a light appetizer or a delightful snack, these bite-sized cups bring together vibrant textures and tastes in a visually appealing presentation.

Ingredients

Scale

Sushi Rice

1 cup sushi rice
1 1/2 cups water
3 tablespoons rice vinegar
2 tablespoons sugar
1 teaspoon salt

Toppings

1 cup diced raw sushi-grade fish (e.g., tuna, salmon)
1 avocado, diced
1/2 cucumber, diced
1/4 cup soy sauce
1 tablespoon sesame seeds

Spicy Mayo Drizzle

1/4 cup mayonnaise
1 tablespoon sriracha sauce

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Instructions

Rinse the Rice: Start by rinsing the sushi rice in a fine-mesh sieve under cold water until the water runs clear to remove excess starch for perfect texture.
Cook the Rice: In a medium saucepan, combine the rinsed rice and 1 1/2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the rice is tender and water is absorbed.
Prepare Vinegar Mixture: In a small bowl, mix rice vinegar, sugar, and salt until sugar and salt dissolve completely to season the rice traditionally.
Season the Rice: Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature before assembling the cups.
Mix Toppings: In a bowl, combine the diced raw sushi-grade fish, diced avocado, and diced cucumber for a fresh and colorful topping.
Make Soy Sesame Sauce: In a separate small bowl, mix together the soy sauce and sesame seeds to add a nutty, salty finish to the topping.
Prepare Spicy Mayo: Combine mayonnaise and sriracha sauce in a small bowl to create a creamy, spicy drizzle.
Assemble Sushi Cups: Press a layer of seasoned sushi rice firmly into the bottom of individual cups or small bowls to form the base.
Add Toppings: Spoon the fish, avocado, and cucumber mixture evenly on top of the rice layer in each cup.
Drizzle Sauce: Drizzle the spicy mayo sauce over the topping and sprinkle additional sesame seeds if desired for extra crunch and flavor.
Serve: Serve the sushi cups immediately to enjoy the freshness and perfect combination of flavors and textures.

Notes

Use sushi-grade fish from a trusted source to ensure freshness and safety when serving raw seafood.
Allow the sushi rice to cool to room temperature to prevent wilting the avocado and cucumber toppings.
Feel free to substitute fish with cooked seafood or tofu for a different protein option.
Chilling the assembled sushi cups briefly before serving can enhance flavors and make them easier to handle.
Adjust the amount of sriracha in the spicy mayo according to your heat preference.