Description
Delightful and colorful Sushi Cups featuring sticky sushi rice, creamy avocado, vibrant vegetables, and flavorful edamame paste with Japanese seasonings. Perfect for a light, fun appetizer or party snack with a gluten-free option.
Ingredients
Rice Base
- 1 cup sushi rice (make sure you use sticky glutinous rice)
Edamame Paste
- 50 g edamame
- 1 tablespoon tamari (or soy sauce if not gluten-free)
- 2 tablespoons lemon juice (or substitute 1 tablespoon apple cider vinegar)
Toppings
- 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)
To Serve
- Tamari (or soy sauce if not gluten-free)
- Wasabi
- Pickled ginger
Instructions
- Cook the Rice: Prepare the sushi rice following the package instructions until it is perfectly cooked and sticky.
- Prepare the Muffin Tin: Place 12 muffin cases into a muffin tin to form the base for the sushi cups.
- Form Rice Cups: Divide the cooked rice evenly among the 12 muffin cases. Press the rice firmly into each muffin case using wet hands or the bottom of a small wet glass to prevent sticking and to create a compact cup shape.
- Cook Edamame: Boil the edamame according to the package directions until tender, then drain.
- Make Edamame Paste: Place the cooked edamame in a blender or food processor. Add tamari and lemon juice (or apple cider vinegar) and blend until completely smooth. Taste and adjust seasoning if needed.
- Fill Sushi Cups: Spoon about a heaped teaspoon of edamame paste into 6 of the rice cups. Fill the remaining 6 cups with diced avocado.
- Add Toppings: Top half of the sushi cups with grated carrot, and the other half with thinly sliced red pepper for color and texture variety.
- Garnish and Serve: Sprinkle all sushi cups with black sesame seeds, seaweed flakes, and shichimi for extra flavor. Serve with additional tamari or soy sauce, wasabi, and pickled ginger on the side for dipping.
Notes
- Use wet hands or tools when pressing the rice to avoid sticking.
- This recipe offers gluten-free options by using tamari instead of soy sauce.
- Shichimi adds a pleasant heat and complexity but can be omitted for a milder dish.
- These sushi cups can be made ahead and stored covered in the refrigerator for up to 1 day.
- Variations can include adding other veggies or cooked seafood for protein.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Japanese