Vegetarian Sushi Cups transform the classic art of sushi-making into an approachable, bite-sized format that’s perfect for entertaining or enjoying as a light meal. These innovative cups feature seasoned sushi rice pressed into mini muffin tins to create edible bowls, then filled with a colorful array of fresh vegetables, creamy avocado, and traditional sushi accompaniments. Each cup delivers all the familiar flavors of your favorite vegetarian sushi roll – the tangy seasoned rice, crisp cucumber, sweet carrot, and rich avocado – but in a fun, deconstructed format that’s easier to eat and even easier to make. The presentation is stunning, with vibrant vegetables creating a rainbow of colors that make these cups as beautiful as they are delicious. No rolling skills required, yet all the satisfaction of homemade sushi.
Serves: 4-6 people as an appetizer or light meal (makes 12 sushi cups)
Ingredients
For the sushi rice:
- 1 1/2 cups short-grain sushi rice
- 2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the cups and toppings:
- 1 large cucumber, diced small
- 2 medium carrots, julienned or finely diced
- 1 large avocado, diced
- 1/2 cup edamame, shelled and cooked
- 4-5 shiitake mushrooms, sliced and sautéed
- 2 sheets nori (seaweed), cut into small strips
- 2 tablespoons sesame seeds (black and white mixed)
- 2 green onions, thinly sliced
For serving:
- Soy sauce or tamari
- Wasabi paste
- Pickled ginger
- Spicy mayo (mayonnaise mixed with sriracha)
Preparation Time
Total time: 1 hour 15 minutes
- Rice cooking and cooling: 45 minutes
- Prep: 20 minutes
- Assembly: 10 minutes
Instructions
Prepare the Sushi Rice
Rinse the sushi rice in cold water until the water runs clear, then drain thoroughly. Combine rice and water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes until the water is absorbed and rice is tender. Remove from heat and let stand, covered, for 10 minutes.
Season the Rice
While the rice rests, combine rice vinegar, sugar, and salt in a small bowl, stirring until dissolved. Transfer the cooked rice to a large bowl and gradually fold in the vinegar mixture using a wooden spoon or rice paddle. Be gentle to avoid mashing the grains. Fan the rice while mixing to help it cool and develop the proper glossy texture. Let the seasoned rice cool to room temperature.
Prepare the Vegetables
While the rice cools, prepare all your vegetables. Dice the cucumber into small, uniform pieces and lightly salt them, then let drain in a colander for 10 minutes to remove excess moisture. Pat dry with paper towels. Julienne or finely dice the carrots for easy eating. Dice the avocado just before assembly to prevent browning. If using fresh shiitake mushrooms, slice and sauté them in a little oil until golden and tender, then let cool.
Form the Rice Cups
Lightly oil a 12-cup mini muffin tin. With slightly wet hands to prevent sticking, take about 2-3 tablespoons of seasoned rice and press it into each muffin cup, creating a well in the center and building up the sides to form small cups. The rice should be firmly packed but not compressed too tightly. The cups should be able to hold their shape when removed from the tin.
Chill the Cups
Refrigerate the rice cups in the muffin tin for at least 15 minutes to help them set and hold their shape. This step is important for easy removal and serving.
Prepare the Toppings
While the cups chill, prepare your remaining ingredients. Slice the green onions, toast the sesame seeds lightly in a dry pan if desired, and cut the nori sheets into thin strips. Mix together mayonnaise and sriracha to taste for spicy mayo if using.
Assemble the Cups
Carefully remove the rice cups from the muffin tin and arrange on a serving platter. Fill each cup with a small amount of the prepared vegetables, creating colorful combinations. Start with the drained cucumber, add some julienned carrots, diced avocado, a few edamame, and a piece or two of sautéed shiitake. Top with thin strips of nori and a sprinkle of sesame seeds.
Garnish and Serve
Finish each cup with a sprinkle of sliced green onions and any additional sesame seeds. Arrange small bowls of soy sauce, wasabi, pickled ginger, and spicy mayo around the platter for dipping and flavor enhancement. Provide small spoons or chopsticks for eating.
Creative Variations
Try different vegetable combinations based on your preferences or what’s in season. Thinly sliced radishes add a peppery crunch, while roasted bell peppers provide sweetness. You can also add protein like marinated tofu, tempeh, or even cooked shrimp for non-vegetarian versions. Sprouts, microgreens, or fresh herbs like cilantro make beautiful garnishes.
Make-Ahead Tips
The seasoned sushi rice can be prepared up to a day ahead and stored covered at room temperature – don’t refrigerate it as this will make it hard. The vegetable components can be prepped hours ahead, but keep the avocado separate and dice it just before serving. The rice cups can be formed and refrigerated for up to 4 hours before serving.
Presentation Ideas
For an elegant presentation, arrange the sushi cups on a bamboo tray or slate board. Small dishes of the dipping sauces can be arranged around the cups, and you can garnish the platter with additional nori sheets, wasabi leaves if available, or even edible flowers for special occasions.
Storage
These sushi cups are best enjoyed fresh and should be consumed within 2-3 hours of assembly for the best texture and food safety. The rice may become hard if refrigerated after assembly, so it’s best to assemble just before serving.
