Easy Sushi Cups Recipe: Fresh Bites, No Rolling Mess (Print Version)

Easy Sushi Cups Recipe brings the fun of sushi home without the fuss. Quick to make, these delightful bites are perfect for snacks or light meals. Try them tonight!

# 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: Pescatarian

# Ingredients:

→ Sushi Base

01 - 2 cups sushi rice
02 - 2 cups water (for cooking rice)
03 - 1/4 cup rice vinegar
04 - 2 tbsp granulated sugar
05 - 1 tsp salt

→ Savory Fillings

06 - 2 (5 oz) cans tuna, packed in water, drained
07 - 1/4 cup mayonnaise (Kewpie preferred)
08 - 1/2 English cucumber, finely diced
09 - 1 ripe avocado, diced

→ Flavor Enhancers

10 - Soy sauce, for drizzling
11 - Sriracha, for drizzling (optional)

→ Garnishes & Drizzles

12 - 1 tbsp toasted sesame seeds
13 - 1 nori sheet, cut into thin strips or crumbled
14 - 2 green onions, thinly sliced

# Instructions:

01 - First things first, get that sushi rice ready! Rinse two cups of sushi rice under cold water until the water runs clear. This takes out the extra starch, which is crucial for that perfect texture. Cook it according to package directions – usually in a rice cooker or a pot with 2 cups of water. Once it’s done and steamy, transfer it to a large bowl. In a small microwave-safe bowl, whisk together 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Microwave for 30 seconds, or until the sugar dissolves. Pour this mixture over the warm rice and gently fold it in with a spatula. Don't mash it; we want those individual grains! Let it cool slightly, this is where it gets that signature sticky sheen.
02 - While the rice is cooling, let's get our fillings prepped for these delightful Easy Sushi Cups Recipe. Drain your canned tuna really well – nobody wants watery sushi cups! In a medium bowl, flake the tuna with a fork. Add 1/4 cup mayonnaise and a generous dash of Sriracha if you like a little kick, which I always do. Mix it all up until it's creamy and well combined. Then, dice your cucumber into small, uniform pieces. Slice your avocado right before you're ready to assemble to keep it from browning. I always taste my tuna mix here; sometimes it needs a little more mayo, sometimes more Sriracha. Trust your taste buds!
03 - Now for the fun part! Lightly grease a 12-cup muffin tin. I use a little non-stick spray, just a quick spritz. With slightly wet hands (this is key to prevent sticking!), take about 1/4 cup of the seasoned sushi rice and press it firmly into the bottom and up the sides of each muffin cup, forming a little rice bowl. Don't overpack it like I did that first time, just firm enough to hold its shape. You should have a nice, even layer. This creates the perfect edible container for all our yummy fillings. It's so satisfying to see them take shape!
04 - Once your rice cups are formed, it's time to fill them up! Spoon about 1-2 tablespoons of your creamy tuna mixture into each rice cup, spreading it evenly. Next, layer in those fresh cucumber dices. I love how the green pops against the tuna! Then, artfully arrange a few slices of avocado on top. This is where you can get a little creative with your presentation. I often get a little messy here, but it's homemade, so who cares, right? Just make sure each cup looks inviting and ready for a bite. The colors are just so vibrant!
05 - Here’s a little trick I learned: a quick bake helps these Easy Sushi Cups Recipe hold their shape even better. Pop the muffin tin into a preheated oven at 350°F (175°C) for just 8-10 minutes. We're not trying to cook anything, just letting the rice get a little bit firmer and the flavors meld a touch. Keep an eye on them; we don't want crispy rice, just slightly set. This step is a game-changer, honestly, especially if you plan to transport them or serve them a little later. It makes them much more robust, and I didn't expect that!
06 - Once they're out of the oven, let them cool in the muffin tin for a few minutes before gently prying them out with a small offset spatula or a butter knife. They should pop out pretty easily. Now for the grand finale! Drizzle with extra soy sauce and Sriracha to taste. Sprinkle generously with toasted sesame seeds, those lovely nori strips, and fresh green onions. They look so professional, but you know your secret! Serve immediately and watch them disappear. The aroma of the rice and fresh toppings is just so inviting.

# Notes:

01 - Always use sushi rice for the best texture and flavor, trust me on this one!
02 - For meal prep, store avocado separately and add fresh when serving to prevent browning.
03 - Try a mix of imitation crab and mayo for a delicious, easy substitution if you're not a tuna fan.
04 - Serving these with a side of crunchy edamame and a light ginger salad dressing makes them a complete meal.

# Equipment Needed:

01 - Rice cooker (optional)
02 - large bowl
03 - small bowl
04 - whisk
05 - spatula
06 - 12-cup muffin tin

# Nutrition (Per Serving):

Calories: 180 kcal
Total Fat: 7g
Total Carbohydrate: 20g
Protein: 9g

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