Sushi Cups Recipe

Introduction

Sushi cups are a fun and easy way to enjoy the flavors of sushi without the rolling. This dish combines fluffy sushi rice with fresh cucumber, creamy avocado, and savory salmon for a delicious bite-sized treat.

Ingredients

• 2 cups cooked sushi rice
• 1/2 cucumber, finely diced
• 1 avocado, peeled and diced
• 4 oz fresh salmon, sliced into small pieces
• Soy sauce, for serving

Instructions

1. Step 1: Lightly press the cooked sushi rice into small silicone or metal muffin cups to form a cup shape.
2. Step 2: Top each rice cup with diced cucumber, avocado, and pieces of salmon.
3. Step 3: Serve immediately with soy sauce on the side for dipping or drizzling.

Tips & Variations

• Use a little rice vinegar mixed into the sushi rice for added flavor and authenticity.
• Swap salmon for cooked shrimp or crab for different tastes.
• Garnish with sesame seeds or thinly sliced green onions for extra texture.

Storage

It’s best to enjoy sushi cups fresh. If you need to store leftovers, keep them covered in the refrigerator for up to 24 hours. Avoid adding avocado until ready to serve to prevent browning. Reheating is not recommended as the rice texture changes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover sushi rice to make these cups?

Yes, leftover sushi rice works well as long as it is kept refrigerated and slightly warmed to make it easier to press into cups.

What type of salmon is best for sushi cups?

Use fresh, sushi-grade salmon to ensure safety and the best taste when eating raw.

Sushi Cups Recipe

Print Recipe

★★★★★

4.6 from 112 reviews

Sushi Cups are a fun and creative twist on traditional sushi, perfect for serving as appetizers or light meals. This no-cook recipe combines seasoned sushi rice pressed into cup molds and topped with fresh cucumber, creamy avocado, and delicate salmon, finished with a drizzle of soy sauce for an authentic flavor boost.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 12 sushi cups 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Sushi Rice

• 2 cups cooked sushi rice, cooled
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt

Fillings

• 1/2 cucumber, thinly sliced
• 1 ripe avocado, sliced
• 6 ounces fresh salmon, thinly sliced
• Soy sauce, for serving

Instructions

1. Prepare the Sushi Rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this seasoning into the cooked sushi rice and allow it to cool to room temperature.
2. Form the Sushi Cups: Lightly grease a mini muffin tin or silicone molds. Press a spoonful of the seasoned sushi rice into each cup, pressing firmly to compact the rice and form a cup shape.
3. Add the Fillings: Top each rice cup with thin slices of cucumber, avocado, and salmon. Arrange them neatly for a visually appealing presentation.
4. Serve with Soy Sauce: Drizzle soy sauce over the sushi cups or serve it on the side for dipping to enhance the flavor before serving.

Notes

• Use fresh, sushi-grade salmon for safety and best taste.
• Feel free to customize toppings with other ingredients like ikura, crab meat, or thinly sliced radish.
• Press the rice firmly into cups to help them hold their shape when removed from the mold.
• Serve immediately for optimal freshness and texture.

Keywords: Sushi Cups, Sushi Appetizer, No-Cook Sushi, Japanese Cuisine, Healthy Snacks