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These sushi cups are guaranteed to impress whomever you set them in front of. The sushi rice is tangy, sticky, and filled avocados and a faux ahi that is better than the real thing. This recipe is a must-make for anyone who loves sushi.

Ahi Sushi Cups [Vegan, Gluten-Free]

$2.99
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Calories

128

Serves

8-12

Cooking Time

60

Ingredients You Need for Ahi Sushi Cups [Vegan, Gluten-Free]

For the Rice Cups:
  • 1 cup of uncooked sushi rice (you can also use short grain brown rice for a healthier option, but then you will need to cook it longer, for 50 minutes)
  • 2 cups of water
  • 1 tablespoon liquid aminos
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1 tablespoon brown rice syrup (or maple syrup)
  • 1 tablespoon sesame oil

For the Filling:

  • 1/2 avocado, cubed
  • 1 small red bell pepper, cubed
  • 1 Roma tomato, cored and cubed
  • 1 cucumber, peeled and cubed
  • 3 tablespoons liquid aminos
  • 2 teaspoons sesame oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 sheet nori

How to Prepare Ahi Sushi Cups [Vegan, Gluten-Free]

  1. Wash and drain the rice.
  2. Add it to a small pot with 2 cups of water.
  3. Bring it to a boil and let it simmer, covered,  on low heat for 20 minutes. Allow the rice to cool.
  4. Mix the other rice ingredients together in a small bowl and add them to the rice and mix it well.
  5. Line a muffin tin with parchment paper (just cut a small paper and line it inside each cup so it will be easy for you to pull the rice cups once they set).
  6. Add a tablespoon or so (depending on the size of your muffin cups) of rice and press it down the bottom and the edges so you can have a cup like shape. Refrigerate this for 30 minutes.
  7. Meanwhile, prepare the filling. Cut the bell pepper into small cubes and blanch them in enough water to cover them for 2 minutes then rinse them with cold water.
  8. Cut the tomato, cucumber, and avocado into cubes.
  9. In a bowl, mix the marinade ingredients and stir in all the vegetables.
  10. Let them sit in the marinade until the rice cups are ready to take out of the refrigerator.
  11. Take the rice cups out of the refrigerator and pop them out of the muffin tin.
  12. Place them on a service platter and fill them with vegetable mixture.
  13. Add some Siracha sauce or vegan mayo to give them a richer flavor and sprinkle some black sesame seeds.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Nutritional Information

Total Calories: 1,025 | Total Carbs: 184 g | Total Fat: 26 g | Total Protein: 26 g | Total Sodium: 5,228 g | Total Sugar: 38 g Per Serving: Calories: 128 | Carbs: 23 g | Fat: 3 g | Protein: 3 g | Sodium: 654 mg | Sugar: 5 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Nathalie Sader

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Healthy and delicious food that looks as good as it tastes.

Nathalie Sader, founder of My Food Innergy, is a holistic health coach with a Master’s degree in clinical psychology, a plant-based chef, an entrepreneur, a social media influencer and a mom on a mission to empower women to love and accept themselves and reconnect to their inner goddess through healthy rituals so they can live to their fullest potential.

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