Description
These California Roll Sushi Cups are a fun and fresh twist on the classic sushi roll, featuring sticky sushi rice molded into individual cups and filled with a flavorful mix of imitation crab, avocado, cucumber, and a spicy, tangy sauce. Perfect as a delicious appetizer or light meal, these sushi cups are easy to make and can be served chilled for a refreshing bite.
Ingredients
Scale
For the Rice Cups
- 1 cup Sushi Rice
- 2 TBSP rice vinegar
For the Filling
- 3/4 tsp sesame oil
- 2 TBSP soy sauce
- 1.5 TBSP rice vinegar
- 1/2 tsp sriracha
- 1/2 tsp ginger
- 1 to 1 1/3 cups diced English cucumbers
- 1 large avocado, diced
- 1 cup imitation crab meat, chopped
For the Drizzle
- 1/4 cup mayonnaise
- 2 tsp sriracha (or to taste)
Garnish
- Green onions, sliced (optional)
- Sesame seeds (optional)
Instructions
- Cook the Rice: Cook sushi rice according to package instructions. Once cooked, transfer to a bowl and mix in 2 tablespoons of rice vinegar. Stir well until the rice is sticky and holds together, then let it cool slightly.
- Prepare the Rice Cups: Line a 12-cup muffin tin with parchment paper and spray with nonstick cooking spray. Divide the sushi rice evenly among the cups, pressing it firmly against the sides and creating a small indentation at the top to form a cup shape. Place the muffin tin in the refrigerator for 30 minutes to chill and set the rice cups.
- Make the Filling Sauce: In a small bowl, combine the sesame oil, soy sauce, 1.5 tablespoons rice vinegar, 1/2 teaspoon sriracha, and ginger. Mix until well combined to create a flavorful sauce for the filling.
- Prepare the Filling: In a separate bowl, add the chopped imitation crab meat, diced avocado, and diced cucumber. Pour the prepared sauce over the mixture, toss gently to coat evenly, and chill in the refrigerator until ready to assemble.
- Prepare the Spicy Mayo Drizzle: Mix the mayonnaise with 2 teaspoons of sriracha in a small container. For easy drizzling, place the mixture into a plastic bag and cut off a small tip from one corner. Refrigerate until ready to serve.
- Assemble the Sushi Cups: Carefully peel the rice cups off the parchment paper and place them on a serving dish. Fill each rice cup with the chilled crab and vegetable filling, dividing it evenly among the cups.
- Add Final Touches: Drizzle the spicy mayo over the filled cups. Garnish with sliced green onions and sprinkle sesame seeds on top if desired. Serve immediately and enjoy your fresh California Roll Sushi Cups!
Notes
- Ensure the sushi rice is properly cooked and sticky to maintain the cup shape.
- Chilling the rice cups helps them set and makes them easier to remove from the muffin tin.
- You can adjust the amount of sriracha in both the filling sauce and the drizzle to suit your spice preference.
- If you don’t have parchment paper, silicone muffin liners can be a good alternative for easy removal.
- These sushi cups are best enjoyed fresh but can be stored covered in the refrigerator for up to 1 day.
