Sushi Cups

A fun twist on sushi: teriyaki sweet potatoes served in crispy sushi cups.

Course Appetizer, Main Course

Cuisine Japanese

Keyword easy sushi recipe, easy vegan sushi, plant based sushi, roasted sweet potato, sushi cups, sushi rice, sweet potato sushi cups, teriyaki, teriyaki sweet potato, vegan sushi

Prep Time 15

Cook Time 30

Total Time 45

Servings cups

Calories 72.7

Author carleigh

Equipment

Sheet pan
Parchment or reusable liner
Cutting board
Sharp knife
Scissors for the nori sheets
Muffin tin

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

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.

Nutrition