Description
Delightful sushi cups filled with vibrant veggies, creamy avocado, and a zesty spicy mayo, perfect for gatherings or weeknight meals.
Ingredients
- 1 cup sushi rice, rinsed
- 1 1/2 cups water
- 1/2 cup finely chopped veggies of your choice
- 1/4 cup steamed mukimame (shelled edamame)
- 1/4 cup diced avocado (approximately half a small avocado)
- 1 tablespoon sauce of your choice (soy sauce, tamari, or coconut aminos)
- 1/4 cup mayonnaise
- 1 teaspoon Sriracha sauce (adjust according to your spice preference)
- 1 teaspoon coconut aminos or soy sauce
- 1 teaspoon honey
- 1/2 teaspoon sesame oil
- Black sesame seeds for garnish
Instructions
- Rinse the sushi rice thoroughly to remove excess starch.
- Combine rinsed rice with 1 1/2 cups water in a medium pot.
- Bring the mixture to a boil over high heat.
- Reduce heat to low, cover, and let simmer for 20 minutes.
- Remove from heat and let the rice cool slightly.
- Chop your chosen vegetables finely and combine in a mixing bowl with steamed mukimame and diced avocado.
- Press about 2 heaping tablespoons of rice into each cup of a muffin tin.
- Refrigerate the muffin tin for 20 minutes to set the rice.
- Assemble by spooning a tablespoon of the veggie mixture over each rice cup.
- Whisk together the mayonnaise, Sriracha, coconut aminos, honey, and sesame oil in a bowl to create spicy mayo.
- Drizzle the spicy mayo over the veggie filling.
- Garnish with black sesame seeds before serving.
Notes
Rinse the rice thoroughly to avoid stickiness. Press the rice firmly in the muffin tin for best results.
