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Super Easy Sushi Cups

Super Easy Sushi Cups

Super Easy Sushi Cups are your ultimate shortcut to fresh, flavorful sushi without the fuss or the rolling mat! These delightful bites offer all the taste of traditional sushi in a convenient, individual cup format, making them perfect for quick weeknight dinners, easy entertaining, or even a healthy packed lunch.
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Total Time 30 minutes
Course: Appetizer, Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

Sushi Rice
  • 1 cup sushi rice rinsed thoroughly
  • 1 ¼ cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
Toppings
  • 8 oz sushi-grade raw fish (such as salmon or tuna) finely diced (ensure it's safe for raw consumption)
  • 1 block firm tofu pressed and diced, then pan-fried until golden brown (for a vegetarian option)
  • ½ cup cucumber finely diced
  • ½ cup avocado finely diced
  • ¼ cup red onion finely diced
  • 2 tablespoons chopped fresh cilantro or green onions
Sauce
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon sesame oil
  • 1 teaspoon sriracha or more, to taste
  • ½ teaspoon honey or maple syrup (optional, for a touch of sweetness)
Optional Garnishes
  • Toasted sesame seeds
  • Pickled ginger
  • Wasabi

Equipment

  • Saucepan
  • Small Bowl
  • Large, shallow bowl
  • Rice paddle or spatula
  • Serving cups, small bowls, or ramekins

Method
 

  1. In a medium saucepan, combine the rinsed sushi rice and 1 ¼ cups of water. Bring to a boil over medium-high heat, then immediately reduce the heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let it steam, covered, for another 10 minutes.
    1 cup sushi rice, 1 ¼ cups water
  2. While the rice is steaming, combine the rice vinegar, sugar, and salt in a small bowl. Whisk until the sugar and salt are completely dissolved.
    2 tablespoons rice vinegar, 1 tablespoon granulated sugar, ½ teaspoon salt
  3. Transfer the cooked rice to a large, shallow bowl. Drizzle the vinegar mixture evenly over the hot rice. Gently fold the vinegar into the rice using a rice paddle or a spatula, until it is well distributed. Try not to mash the rice grains. Fan the rice with a piece of cardboard or a magazine to cool it quickly and give it a glossy sheen.
    1 cup sushi rice, 2 tablespoons rice vinegar, 1 tablespoon granulated sugar, ½ teaspoon salt
  4. Ensure your fish or tofu is finely diced. Dice the cucumber, avocado, and red onion. Chop your cilantro or green onions.
    8 oz sushi-grade raw fish (such as salmon or tuna), 1 block firm tofu, ½ cup cucumber, ½ cup avocado, ¼ cup red onion, 2 tablespoons chopped fresh cilantro or green onions
  5. In a small bowl, whisk together the soy sauce, sesame oil, sriracha, and honey or maple syrup (if using) until well combined. Adjust sriracha to your preferred level of spice.
    3 tablespoons soy sauce (or tamari for gluten-free), 1 tablespoon sesame oil, 1 teaspoon sriracha, ½ teaspoon honey or maple syrup
  6. To assemble, grab individual serving cups, small bowls, or even ramekins. Spoon a generous portion of the seasoned sushi rice into each cup, pressing it down lightly to form a base.
    1 cup sushi rice
  7. Layer your diced fish or tofu, cucumber, avocado, and red onion over the rice. Don't be afraid to get creative with your arrangement!
    8 oz sushi-grade raw fish (such as salmon or tuna), 1 block firm tofu, ½ cup cucumber, ½ cup avocado, ¼ cup red onion
  8. Drizzle the prepared sauce generously over the toppings in each cup. Sprinkle with chopped cilantro or green onions. Add optional garnishes like toasted sesame seeds, a dollop of wasabi, or a side of pickled ginger. Serve immediately and enjoy these delightful Super Easy Sushi Cups!
    2 tablespoons chopped fresh cilantro or green onions, 3 tablespoons soy sauce (or tamari for gluten-free), 1 tablespoon sesame oil, 1 teaspoon sriracha, ½ teaspoon honey or maple syrup, Toasted sesame seeds, Pickled ginger, Wasabi

Notes

Best consumed same day. Tofu/cooked versions can be stored up to 2-3 days. Do not freeze.