Name: Edamame and Vegetable Sushi Cups Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 1 cup sushi rice (make sure you use sticky glutinous rice); 50 g edamame; 1 tablespoon tamari (or soy sauce if not gluten-free); 2 tablespoons lemon juice (or substitute 1 tablespoon apple cider vinegar); 1 avocado, peeled and diced; 1/2 carrot, peeled and grated; 1/2 red pepper, thinly sliced; Black sesame seeds; Seaweed flakes; Shichimi (Japanese seven-spice powder); Tamari (or soy sauce if not gluten-free); Wasabi; Pickled ginger

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There is something truly delightful about the playfulness and burst of flavors in the Edamame and Vegetable Sushi Cups Recipe. This dish takes the essence of sushi and makes it accessible, fun, and easy to assemble—perfect for sharing with friends or treating yourself to a light, vibrant meal. With the combination of creamy avocado, fresh crunchy vegetables, and a smooth, flavorful edamame paste nestled in sticky sushi rice cups, every bite feels like a little celebration of taste and texture. It’s sushi reinvented in the most approachable and colorful way possible.

Ingredients You’ll Need

The image shows a close-up of a cooking pot filled with cooked white rice. The pot is light gray with a speckled texture and has wooden handles on the sides. A wooden spoon is scooping some rice from the pot, revealing the soft and fluffy texture of the individual grains. The pot is placed on a white marbled surface, which adds a clean and bright background to the composition. The rice looks moist and evenly cooked, with no other visible ingredients or garnishes in the pot. photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward, wholesome, and each plays a key role in creating the perfect harmony of this dish. From the sticky sushi rice giving the base its unique texture, to the edamame adding a rich, savory depth, and the fresh vegetables bringing crunch and brightness, every component is essential to the charm and balance of this recipe.

Sushi rice: Make sure to use sticky glutinous rice for that authentic sushi texture that holds its shape perfectly in the cups.
Edamame: Provides a creamy and protein-packed base for the paste that complements the fresh veggies nicely.
Tamari (or soy sauce): Adds a salty umami note that enhances the edamame paste and the sushi cups overall.
Lemon juice (or apple cider vinegar): Brings a bright acidity to balance the creaminess of the avocado and the sweetness of the rice.
Avocado: Offers a smooth, buttery texture that pairs beautifully with crisp carrot and red pepper.
Carrot: Adds a lovely natural sweetness and vibrant color when grated fresh.
Red pepper: Thinly sliced for a mild crunch and a pop of bright red to contrast the greens and oranges.
Black sesame seeds: Sprinkle on top for a nutty flavor and an attractive speckled finish.
Seaweed flakes: These deepen the sushi flavor and bring a touch of ocean freshness to each bite.
Shichimi (Japanese seven-spice powder): Optional but highly recommended for a subtle warming spice kick.
Wasabi: Perfect for those who love a bit of heat alongside their sushi cups.
Pickled ginger: Cleanses the palate and provides a tangy contrast that brightens up the whole dish.

How to Make Edamame and Vegetable Sushi Cups Recipe

Step 1: Preparing the Rice

Begin by cooking your sushi rice exactly according to the packet instructions to ensure that perfect sticky texture. Once cooked, allow the rice to cool slightly—this makes it much easier to handle when pressing it into muffin cases. The sticky rice is the foundation of this dish, so cooking it just right is crucial for your sushi cups to come together beautifully.

Step 2: Forming the Sushi Cups

Line a muffin tin with 12 muffin cases. Divide the warm sushi rice evenly among them. To shape the rice into neat little cups, wet your hands or the base of a small glass to prevent sticking, then gently press the rice down into the base and up the sides of each case. This creates the perfect little pocket ready to be filled with delicious toppings.

Step 3: Making the Edamame Paste

Cook the edamame according to the packet instructions until tender. Then, pop the cooked edamame into a blender or food processor along with tamari, lemon juice, and any other seasoning you like. Blend until completely smooth. This creamy paste is a fantastic protein-packed alternative to traditional sushi fillings and adds vibrant green color and silky texture.

Step 4: Filling the Cups

Now comes the fun part! Spoon a heaping teaspoon of the edamame paste into 6 of the sushi rice cups. For the other 6 cups, distribute the diced avocado. Then, top half of the cups—both edamame and avocado-filled—with grated carrot, and the other half with thin slices of red pepper. This pleasing variety gives an appealing assortment of flavors and textures at every turn.

Step 5: Final Touches and Serving

Finish your sushi cups by sprinkling them generously with black sesame seeds, seaweed flakes, and a pinch of shichimi if you want a little extra spice. Serve alongside small dishes of tamari or soy sauce, wasabi, and pickled ginger. These little extras allow everyone to customize their sushi cups exactly to their taste.

How to Serve Edamame and Vegetable Sushi Cups Recipe

There is a round wooden plate holding seven small rice cups arranged randomly. Each cup has three layers: a white rice outer shell with a rough texture, a topping of small diced green edamame beans, orange carrot bits, and dark green cucumber pieces mixed with a light brown sauce and sprinkled with black sesame seeds. A woman's hand with pale skin and light-colored nails is picking up one rice cup from the right side of the plate. There are drops of the same light brown sauce on the plate's surface, which rests on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To truly elevate these sushi cups, garnish generously with black sesame seeds for a slight nutty crunch, seaweed flakes for that authentic depth of flavor, and a dusting of shichimi spice for warmth and complexity. These garnishes don’t just add flavor—they bring a gorgeous contrast that makes the dish visually irresistible.

Side Dishes

Complement your Edamame and Vegetable Sushi Cups Recipe with light sides like a simple cucumber salad with rice vinegar or a miso soup for warmth and balance. A crisp seaweed salad can add even more texture and umami to your meal. These sides keep the meal fresh and light while maintaining the Japanese-inspired theme.

Creative Ways to Present

Why not serve your sushi cups on a large wooden platter sprinkled with edible flower petals or microgreens for a stunning presentation? You can also place wasabi and pickled ginger in little ceramic dishes around the cups. Another fun idea is to use colorful muffin liners to match the season or occasion and add contrasting textures by drizzling a little spicy mayo on top for an extra flavor burst.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, keep them in an airtight container in the fridge for up to 24 hours. Since sushi rice can harden when cold, it’s best to enjoy these sushi cups the same day or at most the next day for optimal texture.

Freezing

Freezing is not recommended for this Edamame and Vegetable Sushi Cups Recipe because the texture of the sushi rice and fresh vegetables can become compromised. The delicate balance of creaminess and crunch is best enjoyed fresh.

Reheating

If you need to reheat, gently warm the sushi cups in a microwave for 15–20 seconds, but avoid overheating to prevent drying out the rice. Adding the fresh vegetables after reheating will keep that crisp and fresh quality intact.

FAQs

Can I use regular soy sauce instead of tamari?

Absolutely! Tamari is gluten-free, but regular soy sauce works just as well if gluten is not a concern. It will add the necessary salty umami flavor to the dish.

Is this recipe vegan-friendly?

Yes, this Edamame and Vegetable Sushi Cups Recipe is completely vegan and packed with plant-based goodness, making it perfect for those following a vegan or vegetarian diet.

Can I substitute the edamame paste with something else?

While the edamame paste is the star of this recipe, you could experiment with mashed peas or hummus, but it will change the flavor profile. Edamame gives that unique nutty, creamy taste that pairs beautifully with the sushi rice.

How do I keep the rice from sticking to my hands or tools when shaping?

Wet your hands or the bottom of your glass before pressing the rice into muffin cups. This simple step prevents sticking and helps you form neat, compact sushi cups with ease.

Can I add protein like fish or tofu to this recipe?

Definitely! While this recipe shines as a vegetarian option, you can add thin slices of sashimi-grade fish or marinated tofu on top to boost protein and variety.

Final Thoughts

There is nothing quite like serving up a platter of these charming Edamame and Vegetable Sushi Cups Recipe to brighten any table and mood. They bring together freshness, color, and texture in such a joyful way that everyone will surely want seconds. Whether for a casual get-together or a special lunch, I encourage you to dive in and enjoy this fun twist on sushi that’s just as pleasing to make as it is to eat.