Easy Sushi Cups Recipe with Veggies and Spicy Mayo
Easy Sushi Cups with crispy rice, fresh veggies, and creamy spicy mayo. After making these many times, I discovered the trick to perfect crispy rice. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Miso Glazed Eggplant and Easy British Meat Pies.
Why This Easy Sushi Cups Recipe with Veggies and Spicy Mayo Is Pure Comfort
- Crispy rice cups hold their shape perfectly.
- Fresh veggies make every bite colorful and crunchy.
- Creamy spicy mayo adds a kick without overpowering flavors.
- Better than takeout and ready in just 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
- Green Onions
- Rice Vinegar
- Soy Sauce
- Sriracha
- Mayonnaise
- Optional: Sesame Seeds
- Optional: Pickled Ginger
📝 Ingredient Notes
- Sushi Rice: Use short-grain Japanese rice for sticky texture.
🛒 Tools & Equipment I Recommend
- Sushi Bazooka — Makes perfect sushi cups every time. → See on Amazon
- Rice Cooker — Cooks rice perfectly for sushi cups. → 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 rice vinegar and let it cool.
- Cut Veggies: Julienne cucumber, carrots, and green onions. Dice avocado.
- Make Spicy Mayo: Mix mayonnaise and sriracha to taste.
- Form Sushi Cups: Use a sushi bazooka or cut nori sheets into circles. Fill with rice, press, and remove.
- Assemble: Fill sushi cups with veggies, drizzle with spicy mayo, and garnish with sesame seeds.
Cook's Tips for Perfect Easy Sushi Cups Recipe with Veggies and Spicy Mayo
- Common mistake and fix: If rice is too sticky, rinse your hands with water before forming cups.
- Tip: For extra crispy cups, toast nori sheets before using.
- Tip: Store leftover sushi cups in the fridge for up to 2 days.
Storing & Reheating Easy Sushi Cups Recipe with Veggies and Spicy Mayo
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 2 days. Make-ahead tip: Prepare rice and veggies ahead of time. 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 5-7 minutes. Microwave: Reheat in the microwave for 20-30 seconds.
Recipe Notes
- Chef tip: Using a sushi bazooka ensures perfectly shaped cups.
- Best substitution: Replace cucumber with bell peppers for a color change.
- Make-ahead: Prepare rice and veggies ahead of time. Assemble just before serving.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If cups are falling apart, try using less rice per cup or adding more nori.
Want to level up this recipe?
Silicone Baking Mat — Prevents nori sheets from sticking and makes cleanup easy. → Check price on Amazon
Easy Sushi Cups Recipe with Veggies and Spicy Mayo
Ingredients
Main Ingredients
- Sushi Rice
- Nori Sheets
- Cucumber
- Avocado
- Carrots
- Green Onions
Seasonings
- Rice Vinegar
- Soy Sauce
- Sriracha
- Mayonnaise
Optional Toppings
- Sesame Seeds
- Pickled Ginger
Instructions
- Prepare Rice: Cook sushi rice according to package instructions, then mix in rice vinegar and let it cool.
- Cut Veggies: Julienne cucumber, carrots, and green onions. Dice avocado.
- Make Spicy Mayo: Mix mayonnaise and sriracha to taste.
- Form Sushi Cups: Use a sushi bazooka or cut nori sheets into circles. Fill with rice, press, and remove.
- Assemble: Fill sushi cups with veggies, drizzle with spicy mayo, and garnish with sesame seeds.
Notes
- Chef tip: Using a sushi bazooka ensures perfectly shaped cups.
- Best substitution: Replace cucumber with bell peppers for a color change.
- Make-ahead: Prepare rice and veggies ahead of time. Assemble just before serving.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If cups are falling apart, try using less rice per cup or adding more nori.
Storage
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds.
- Make ahead: Prepare rice and veggies ahead of time. Assemble just before serving.
Nutrition Per Serving
- Calories: 280
- Protein: 6g
- Fat: 12g
- Carbs: 38g
- Fiber: 3g
- Sugar: 3g
- Sodium: 900mg
- Cholesterol: 10mg
- Sat. Fat: 2g
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 and veggies ahead of time. Assemble just before serving to prevent soggy cups.
Use less rice per cup or add more nori to help hold them together.
Yes, cook at 350°F (180°C) for 5-7 minutes for crispy cups.
Bell peppers or zucchini can be used as a substitute.
Not recommended for freezing as the texture will change.
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!
