Sushi Cups are the perfect party bite when you want sushi vibes without the rolling mat. These little handheld cups are filled with seasoned salmon, crisp veggies, and spicy mayo, all packed into a base of seasoned sushi rice. They’re bright, fresh, and easy to pick up and pop in your mouth.
These are a great make-ahead option for any gathering. Everything can be prepped in advance and assembled right before serving. They look fancy, taste fresh, and disappear fast.
Helpful Tips
- Rinse your rice well. This helps remove extra starch so the rice cooks up fluffy and sticks together properly.
- Don’t overmix the rice. Gently cut in the vinegar to keep the grains intact.
- Chill the rice in the muffin tin. It helps the cups hold their shape so they’re easy to remove and fill.
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Super Easy Rice Sushi Cups
Sushi Cups are the perfect party bite when you want sushi vibes without the rolling mat.
Ingredients
- 1 cup sushi rice
- 1 1/2 tablespoon sushi vinegar
- 5 ounces salmon skinless
- Salt and pepper for seasoning
- 1/4 cup edamame beans steamed
- ½ cucumber diced small
- 1/2 avocado diced small
- 1/4 cup mayonnaise
- 1 teaspoon Sriracha
- 1 teaspoon soy sauce
- Furikake seasoning for garnish
Instructions
- Rinse the sushi rice in cold water 3-4 times until the water is mostly clear.
- Cook the rice according to the package instructions. Remove from heat and let it cool slightly.
- Add sushi vinegar to the rice and cut it in with a wooden spoon (don’t stir or the rice will break down and become soggy.)
- Meanwhile, season the salmon with salt and pepper. Cook over low heat to an internal temperature of 125°F. Set aside for the salmon to cool. Once cooled, break it up into smaller pieces with a fork or your hands. Refrigerate until ready to assemble.
- Press 2 large tablespoons of rice into each cup of a muffin tin until compacted. Chill in the fridge for about 20 minutes so the rice sets.
- In a bowl, whisk together mayo, Sriracha, and soy sauce.
- When ready to assemble, get the rice from the fridge. Pull the rice cups out of the muffin tin and place them on a serving platter. Fill with each of the components. Top with Sriracha mayo and furikake.
Nutrition
Calories: 125kcalCarbohydrates: 14gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 8mgSodium: 74mgPotassium: 144mgFiber: 1gSugar: 0.4gVitamin A: 30IUVitamin C: 1mgCalcium: 9mgIron: 1mg
Tried this recipe?Let us know how it was!
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.