Easy Sushi Cups with Veggies and Spicy Mayo – Better Than Takeout
Easy Sushi Cups with crispy rice, fresh veggies, and creamy spicy mayo are ready in just 20 minutes. After making this many times, I’ve discovered the trick to perfectly crispy rice every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Chicken Chow Mein Recipe and Easy Korean Pancakes Recipe.
Why This Easy Sushi Cups with Veggies and Spicy Mayo – Better Than Takeout Is Pure Comfort
- Crispy rice for added texture
- Fresh veggies for a light, healthy meal
- Creamy spicy mayo for a flavorful kick
- Easy to make and ready in 20 minutes
What You'll Need for Easy Sushi Cups with Veggies and Spicy Mayo – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Sushi rice
- Nori sheets
- Cucumber
- Avocado
- Carrots
- Mayonnaise
- Sriracha
- Sushi vinegar
- Soy sauce
- Rice vinegar
- Sugar
- Salt
- Optional: Sesame seeds
- Optional: Chopped green onions
📝 Ingredient Notes
- Sushi rice: Also known as Japanese short-grain rice
🛒 Tools & Equipment I Recommend
- Sushi Mat — Makes rolling easy and neat → See on Amazon
- Sriracha Sauce — Adds a spicy kick to your mayo → See on Amazon
How to Make Easy Sushi Cups with Veggies and Spicy Mayo – Better Than Takeout
- Prepare sushi rice: Cook rice according to package instructions, then mix in sushi vinegar, soy sauce, rice vinegar, sugar, and salt. Let it cool.
- Prepare veggies: Julienne cucumber, carrot, and avocado. Set aside.
- Make spicy mayo: Mix mayonnaise and sriracha to taste. Set aside.
- Assemble sushi cups: Cut nori sheets into small squares. Place a spoonful of rice onto each square, pressing down to form a cup shape. Fill each cup with veggies and a drizzle of spicy mayo. Top with sesame seeds and green onions if desired.
Cook's Tips for Perfect Easy Sushi Cups with Veggies and Spicy Mayo – Better Than Takeout
- : Wet your hands with water to prevent the rice from sticking.
- Common mistake and fix: If your rice is too sticky, add a bit more vinegar or water and cook it again.
- : For a quicker version, use leftover rice and pre-made sushi vinegar.
Storing & Reheating Easy Sushi Cups with Veggies and Spicy Mayo – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can make the rice and veggies ahead of time, but assemble just before serving.
Freezing Easy Sushi Cups with Veggies and Spicy Mayo – Better Than Takeout
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 5-7 minutes. Microwave: Reheat in the microwave for 30-45 seconds.
Recipe Notes
- Chef tip: For a vegetarian version, omit the fish sauce from the sushi vinegar.
- Best substitution: You can substitute the veggies with your favorite sushi fillings.
- Make-ahead: See storage notes above.
- Scaling: This recipe can easily be doubled or tripled.
- Troubleshooting: If your rice is too hard, add a bit more water and cook it again.
Want to level up this recipe?
Sushi Rice Cooker — Makes perfect sushi rice every time → Check price on Amazon
Easy Sushi Cups with Veggies and Spicy Mayo – Better Than Takeout
Ingredients
Main Ingredients
- Sushi rice
- Nori sheets
- Cucumber
- Avocado
- Carrots
- Mayonnaise
- Sriracha
Seasonings
- Sushi vinegar
- Soy sauce
- Rice vinegar
- Sugar
- Salt
Optional Toppings
- Sesame seeds
- Chopped green onions
Instructions
- Prepare sushi rice: Cook rice according to package instructions, then mix in sushi vinegar, soy sauce, rice vinegar, sugar, and salt. Let it cool.
- Prepare veggies: Julienne cucumber, carrot, and avocado. Set aside.
- Make spicy mayo: Mix mayonnaise and sriracha to taste. Set aside.
- Assemble sushi cups: Cut nori sheets into small squares. Place a spoonful of rice onto each square, pressing down to form a cup shape. Fill each cup with veggies and a drizzle of spicy mayo. Top with sesame seeds and green onions if desired.
Notes
- Chef tip: For a vegetarian version, omit the fish sauce from the sushi vinegar.
- Best substitution: You can substitute the veggies with your favorite sushi fillings.
- Make-ahead: See storage notes above.
- Scaling: This recipe can easily be doubled or tripled.
- Troubleshooting: If your rice is too hard, add a bit more water and cook it again.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 30-45 seconds.
- Make ahead: You can make the rice and veggies ahead of time, but assemble just before serving.
Nutrition Per Serving
- Calories: 280
- Protein: 6g
- Fat: 10g
- Carbs: 42g
- Fiber: 3g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 5mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Sushi Cups with Veggies and Spicy Mayo – Better Than Takeout FAQs
Yes, you can prepare the rice and veggies ahead of time, but assemble just before serving to keep the rice crispy.
This is likely due to not letting the rice cool enough before assembling. Make sure to let it cool completely before adding the fillings.
No, the air fryer is not suitable for making sushi cups as it doesn't provide the necessary moisture for cooking the rice.
A mixture of rice vinegar, sugar, and salt can be used as a substitute.
Yes, this recipe can easily be scaled up to feed a crowd. Simply double or triple the ingredients as needed.
A Warm Final Note
I can’t wait for you to try Easy Sushi Cups with Veggies and Spicy Mayo – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
