Sushi Cups
If you love sushi, these sushi cups are a fun way to enjoy your favorite flavors! They are also easy to make and easy to eat: perfect for when you want sushi vibes without the rolling!
I love sushi but I almost always enjoy it as takeout. If I’m honest, making homemade sushi is too much work even for me! To avoid going bankrupt, I like to make more accessible versions, such as these onigiri inspired rice balls and cucumber sushi (kind of like inside out cucumber rolls).
This recipe for sushi cups is another fun way to enjoy the classic sushi elements with less work. Also, they’re easy to eat – something I have to consider since I’ve become a mom!
Why You’ll Love This Recipe
- Think all the sushi flavor, no special equipment or technical skill. If you have a muffin tray, you’re all set!
- Endlessly customizable! I used teriyaki sweet potatoes as a filling, but you can use virtually any other sushi filling.
- This recipe is texture paradise! Crunchy nori, soft and tender sweet potatoes, starchy rice – what’s not to love?
- Great for parties for everyone to share. Not only are they visually appealing, they are easy to garb and enjoy. Plus, you can make as many or as few as you need.
- Naturally gluten-free (as long as you use the right teriyaki sauce).
Key Ingredients
- Sushi rice is sticky and slightly sweet. It will hold the cup shape and contain your filling.
- Nori sheets add the classic fishy sushi flavor, as well as acting like an outer case.
- Sweet potatoes are the main ingredient in our filling.
- Teriyaki sauce is a simple way to inject more Japanese flavor to the sweet potato filling.
Hack It!
- Switch up the filling depending on preference or whatever you have in your fridge. Use tofu, avocado, carrot and cucumber salad, vegan “honey” garlic tofu or even kimchi.
- Meal prep option: make your filling and rice in advance, only shaping and cooking your sushi cups right when you’re about to eat.
- Season your rice with the special sushi seasoning, sesame oil (for more of a kimbap vibe), sesame seeds, or herbs like dried chives.
- If you have allergies, double check the ingredients in your teriyaki sauce (soy, gluten) and vegan spicy mayo (soy, mustard, nuts).
- Got leftover rice? Make zero waste rice tortillas or rice chocolate mousse.
How to Make Sushi Cups
Step 1: Preheat oven to 400F and line a sheet pan with parchment paper. Spread your cubed sweet potatoes to the sheet pan.
Step 2: Roast the sweet potatoes for 20 minutes, until the cubes are fork tender.
Step 3: Meanwhile, prepare the sushi rice according to package directions. Season as desired and set aside to cool slightly.
Step 4: Cut the nori sheets into quarters. Now, spread a heaping spoon of rice on each quarter one at a time, until one side is covered in a thin layer of rice.
Step 5: Then transfer to a muffin tray and set one in each well, squishing it down so it makes a “cup”.
Step 6: Toss sweet potatoes with teriyaki sauce. Then, transfer the sauced up sweet potato to each nori cup, about two tablespoons in each.
Step 7: Transfer the muffin tin to the oven for around 10 minutes, until everything is slightly crispy.
Step 8: Serve your cups with vegan spicy mayo, green onions and sesame seeds. Enjoy hot or cold.
Frequently Asked Questions
Absolutely! Cook the sweet potatoes and rice in advance, then make your cups and crisp them up when ready to eat. Alternatively, make your cups, and enjoy them cold later.
Store in the fridge for up to 2 days; reheat in the oven or enjoy cool.
You can, but it won’t be as sticky and therefore might not hold the shape. Sushi rice works best.
More Plant-Based Rice Recipes
- Crispy Rice Paper Dumplings with Nori and Tofu
- One Pot Veggie Rice
- Brothy Rice with Ginger and Garlic
- Crispy Rice Salad
- Vegan Creamy Wild Rice Soup
If you’re in need of recipe inspiration and a plant-based community, join us on Substack! Become a part of the Plant Cooking Club and enjoy a meal plan every week, along with some exclusive updates from my kitchen.
The Recipe: Sushi Cups
Ingredients
- 2 cups sushi rice, cooked and cooled
- 3 sheets Nori, cut into quarters
- 2 sweet potatoes, cubed
- ¼ cup teriyaki sauce
For serving:
- 2 tbsp vegan spicy mayo
- 2 green onions, sliced
- 1 tbsp sesame seeds
Equipment
- Parchment or reusable liner
- Scissors for the nori sheets
- Muffin tin
Instructions
- Prepare the sushi rice according to package directions.
- Preheat oven to 400F and line a sheet pan with parchment paper. Add your cubed sweet potatoes to the sheet pan and roast for 20 minutes, until the cubes are fork tender.
- Cut the nori sheets into quarters. Now, spread a heaping spoon of rice on each quarter one at a time, until one side is covered in a thin layer of rice. Then transfer to a muffin tray and set one in each well, squishing it down so it makes a "cup".
- Drizzle the teriyaki sauce onto the cooked sweet potato and toss. Then, transfer the sauced up sweet potato to each nori cup, about two tablespoons in each. Transfer the muffin tin to the oven for around 10 minutes, until everything is slightly crispy.
- Remove the muffin tray from the oven and top your cups with vegan spicy mayo, green onions and sesame seeds, as desired.
Notes
- Switch up the filling depending on preference or whatever you have in your fridge. Use tofu, avocado, carrot and cucumber salad, vegan “honey” garlic tofu or even kimchi.
- Meal prep option: make your filling and rice in advance, only shaping and cooking your sushi cups right when you’re about to eat.
- Season your rice with the special sushi seasoning, sesame oil (for more of a kimbap vibe), sesame seeds, or herbs like dried chives.
- If you have allergies, double check the ingredients in your teriyaki sauce (soy, gluten) and vegan spicy mayo (soy, mustard, nuts).
- Got leftover rice? Make zero waste rice tortillas or rice chocolate mousse.
- This recipe makes 12 sushi cups equal to about 4 servings.