Easy Sushi Cups: Quick Asian Appetizer & Snack (Print Version)

Make delicious Easy Sushi Cups at home! This simple recipe turns classic sushi flavors into a fun, bite-sized appetizer. Perfect for parties or a quick snack.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: Japanese-Inspired
Dietary: Contains Fish (Tuna) or Shellfish (Crab)

# Ingredients:

→ Base Ingredients

01 - 1 ½ cups sushi rice
02 - 2 ¼ cups water
03 - ¼ cup rice vinegar
04 - 2 tbsp granulated sugar
05 - ½ tsp salt
06 - 2 sheets nori, cut into small strips or squares

→ Creamy Filling

07 - 1 (5 oz) can tuna, drained well, or 8 oz crab sticks, shredded
08 - ¼ cup Kewpie mayonnaise (or regular mayo)
09 - 1-2 tsp sriracha, to taste

→ Fresh Toppings

10 - ½ English cucumber, finely diced
11 - 1 ripe avocado, diced
12 - 2 green onions, thinly sliced
13 - 1 tbsp sesame seeds (white and/or black)

→ For Serving

14 - Soy sauce
15 - Pickled ginger (optional)
16 - Wasabi (optional)

# Instructions:

01 - First things first, let's get that sushi rice cooked. Rinse it under cold water until it runs clear – honestly, this step is crucial for getting rid of extra starch and ensuring that lovely, distinct texture. I usually rinse it like five times, just to be sure, and I always wonder if I’ve overdone it, but it works! Then, combine the rinsed rice and water in a medium saucepan. Bring it to a boil, then immediately reduce the heat to low, cover it tightly, and let it simmer for about 15 minutes. Resist the urge to peek, okay? That steam is doing important work in there. Once it's done, take it off the heat but leave the lid on for another 10 minutes. This little rest makes all the difference, letting the grains plump up perfectly.
02 - While the rice is resting, whisk together the rice vinegar, sugar, and salt in a small bowl until the sugar and salt are completely dissolved. Once the rice is ready, transfer it to a large, non-metallic bowl. Pour the vinegar mixture over the warm rice. Now, here's my personal trick: use a rice paddle or a wooden spoon to gently 'cut' and fold the seasoning into the rice. You don't want to mash it; you're just trying to evenly distribute that lovely tang and sweetness. I usually fan it a bit with a piece of cardboard too, to cool it down quickly – this gives it that perfect glossy finish. I didn't expect that little fanning trick to work so well, but it does!
03 - Lightly grease a 12-cup muffin tin. You can use a bit of sesame oil for extra flavor or just a neutral oil. This step is a lifesaver for easy removal, trust me! Then, take about 2 tablespoons of the seasoned sushi rice and press it firmly into the bottom of each muffin cup. I mean *firmly*! This is where I messed up that one time, remember? You want a nice, compact base for your Easy Sushi Cups. The rice should form a sturdy little patty at the bottom. This is where the magic starts to take shape, you can almost smell the deliciousness already!
04 - Cut your nori sheets into small strips or squares – honestly, I usually just use kitchen shears and snip them into whatever size feels right for the cups. In a separate bowl, combine your drained tuna (or shredded crab sticks), Kewpie mayo, and sriracha. Mix it all up until it's well combined and creamy. This is where you can taste and adjust the spice level. I always add a little extra sriracha because, well, I like a kick! You can also add a splash of soy sauce or a tiny bit of sesame oil here if you're feeling it.
05 - Now for the fun part! Spoon a generous dollop of your tuna/crab mixture over the rice in each muffin cup. Don't be shy! Then, top that with your diced cucumber and sliced avocado. I love layering them so you get a bit of everything in each bite. I sometimes get a bit messy here, but that's part of the charm, right? The key is to make sure each cup looks inviting and ready to be devoured. It's a little bit like building a tiny, edible masterpiece, honestly.
06 - Finally, sprinkle your Easy Sushi Cups with the nori strips, chopped green onions, and sesame seeds. You can use both black and white sesame seeds for a pretty contrast. Gently run a knife around the edges of each cup, if needed, and carefully pop them out. Sometimes they stick a little, but a gentle wiggle usually does the trick. Serve them immediately with extra soy sauce, pickled ginger, or a dab of wasabi on the side. They look so vibrant and fresh, and the smell of the sesame and nori is just lovely. Enjoy your adorable, bite-sized sushi adventure!

# Notes:

01 - Always rinse your sushi rice thoroughly until the water runs clear; it makes a huge difference in texture.
02 - Press the rice firmly into the muffin tin – my crumbly rice incident taught me this lesson the hard way!
03 - Don't skip the Kewpie mayo if you can find it; it gives the filling that authentic, rich flavor.
04 - For a pretty presentation, arrange them on a platter with small bowls of dipping sauces.

# Tools You'll Need:

01 - Medium saucepan
02 - large non-metallic bowl
03 - whisk
04 - rice paddle or wooden spoon
05 - 12-cup muffin tin
06 - kitchen shears
07 - small mixing bowls

# Nutrition Facts (Per Serving):

Calories: 150-200
Total Fat: 5-8g
Total Carbohydrate: 20-25g
Protein: 5-8g

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