Easy Sushi Cups Recipe with Veggies and Spicy Mayo
Easy Sushi Cups are the perfect 20-minute appetizer. After making these many times, I discovered the trick to crispy rice. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Strawberry Lemonade Cookies and Quick Spicy Dragon Chicken.
Why This Easy Sushi Cups Recipe with Veggies and Spicy Mayo Is Pure Comfort
- Crispy rice cups hold their shape
- Fresh veggies make it light and healthy
- Creamy spicy mayo adds a kick
- Better than takeout, ready in 20 minutes
What You'll Need for Easy Sushi Cups Recipe with Veggies and Spicy Mayo
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Sushi rice
- Nori sheets
- Cucumber
- Avocado
- Carrots
- Mayonnaise
- Sriracha
- Sesame seeds
- Rice vinegar
- Sugar
- Salt
- Sriracha (to taste)
- Optional: Green onions
- Optional: Toasted sesame seeds
📝 Ingredient Notes
- Sushi rice: Use short-grain rice for sticky texture.
- Nori sheets: Cut into 2-inch squares.
🛒 Tools & Equipment I Recommend
- Sushi mat — Makes rolling easy and neat. → See on Amazon
- Sharp knife — Cuts veggies cleanly for presentation. → See on Amazon
How to Make Easy Sushi Cups Recipe with Veggies and Spicy Mayo
- Prepare rice: Cook sushi rice according to package instructions, then mix in vinegar, sugar, and salt. Let it cool.
- Form rice cups: Wet hands, press rice into nori squares, and flip onto a baking sheet. Bake at 400°F (200°C) for 10 minutes.
- Prepare veggies: Thinly slice cucumber, avocado, and carrots. Julienne carrots for presentation.
- Make spicy mayo: Mix mayonnaise and Sriracha to taste. Adjust for heat level.
- Assemble: Fill rice cups with veggies, drizzle with spicy mayo, and garnish with sesame seeds and green onions.
Cook's Tips for Perfect Easy Sushi Cups Recipe with Veggies and Spicy Mayo
- Crispy rice: Wet hands with vinegar to prevent sticking. Press rice firmly into nori.
- Common mistake and fix: If rice cups fall apart, add more vinegar to the rice mixture.
- Presentation: Use a sharp knife to cut veggies thinly for presentation.
- Make-ahead: Prepare rice cups ahead, but assemble just before serving to keep veggies fresh.
Storing & Reheating Easy Sushi Cups Recipe with Veggies and Spicy Mayo
Short-Term Storage
Store in an airtight container in the fridge. Store leftover rice cups in the fridge for up to 3 days. Make-ahead tip: Rice cups can be made ahead, but assemble just before serving.
Freezing Easy Sushi Cups Recipe with Veggies and Spicy Mayo
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 5 minutes. Microwave: Reheat in the microwave for 20-30 seconds.
Recipe Notes
- Chef tip: Use a damp cloth to wipe the nori squares clean if they get too sticky.
- Best substitution: Substitute any veggies you like for a custom sushi cup.
- Scaling: This recipe makes 12 sushi cups. Double the ingredients for a larger batch.
- Troubleshooting: If rice is too dry, add a bit more vinegar and water when cooking.
Want to level up this recipe?
Silicone baking mat — Prevents rice from sticking to the baking sheet. → Check price on Amazon
Easy Sushi Cups Recipe with Veggies and Spicy Mayo
Ingredients
Main Ingredients
- Sushi rice
- Nori sheets
- Cucumber
- Avocado
- Carrots
- Mayonnaise
- Sriracha
- Sesame seeds
Seasonings
- Rice vinegar
- Sugar
- Salt
- Sriracha (to taste)
Optional Toppings
- Green onions
- Toasted sesame seeds
Instructions
- Prepare rice: Cook sushi rice according to package instructions, then mix in vinegar, sugar, and salt. Let it cool.
- Form rice cups: Wet hands, press rice into nori squares, and flip onto a baking sheet. Bake at 400°F (200°C) for 10 minutes.
- Prepare veggies: Thinly slice cucumber, avocado, and carrots. Julienne carrots for presentation.
- Make spicy mayo: Mix mayonnaise and Sriracha to taste. Adjust for heat level.
- Assemble: Fill rice cups with veggies, drizzle with spicy mayo, and garnish with sesame seeds and green onions.
Notes
- Chef tip: Use a damp cloth to wipe the nori squares clean if they get too sticky.
- Best substitution: Substitute any veggies you like for a custom sushi cup.
- Scaling: This recipe makes 12 sushi cups. Double the ingredients for a larger batch.
- Troubleshooting: If rice is too dry, add a bit more vinegar and water when cooking.
Storage
- Fridge: Store leftover rice cups in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 5 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds.
- Make ahead: Rice cups can be made ahead, but assemble just before serving.
Nutrition Per Serving
- Calories: 120
- Protein: 2g
- Fat: 5g
- Carbs: 18g
- Fiber: 1g
- Sugar: 2g
- Sodium: 350mg
- Cholesterol: 5mg
- Sat. Fat: 0.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Sushi Cups Recipe with Veggies and Spicy Mayo FAQs
Prepare rice cups ahead, but assemble just before serving to keep veggies fresh.
Add more vinegar to the rice mixture for better stickiness.
Not recommended for freezing. The texture will be compromised.
Press rice into nori squares, place in the air fryer basket, and cook at 350°F (180°C) for 5-7 minutes.
Use lettuce leaves as a low-carb, gluten-free alternative.
A Warm Final Note
I can’t wait for you to try Easy Sushi Cups Recipe with Veggies and Spicy Mayo and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
