Why You’ll Love Sushi Cups Recipe
These sushi cups are easy to make, packed with flavor, and perfect for sharing. The crispy nori pairs beautifully with soft sushi rice and sweet roasted potatoes, while the spicy mayo adds a creamy kick. They’re vegan, customizable, and great for meal prep or entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups sushi rice, cooked and cooled
3 sheets nori, cut into quarters
2 sweet potatoes, cubed
1/4 cup teriyaki sauce
2 tablespoons vegan spicy mayo
2 green onions, sliced
1 tablespoon sesame seeds
Directions
Prepare the sushi rice according to the package instructions and allow it to cool slightly.
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Spread the cubed sweet potatoes on the baking sheet and roast for about 20 minutes, or until fork tender.
Cut the nori sheets into quarters. Spread a heaping spoonful of sushi rice onto one side of each nori quarter in a thin layer.
Press each rice-covered nori piece into the wells of a muffin tin to form small cups.
Drizzle the roasted sweet potatoes with teriyaki sauce and toss until evenly coated.
Fill each nori cup with about 2 tablespoons of the sweet potato mixture.
Transfer the muffin tin to the oven and bake for about 10 minutes, until the edges become slightly crispy.
Remove from the oven and top with vegan spicy mayo, sliced green onions, and sesame seeds before serving.
Servings and timing
Servings: 12 sushi cups
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
Add sliced avocado for extra creaminess.
Use tofu, mushrooms, or tempeh instead of sweet potatoes for a different filling.
Top with sriracha for extra heat.
Add shredded carrots or cucumber for crunch and freshness.
Use black sesame seeds for a slightly nuttier flavor and decorative touch.
Storage/Reheating
Store leftover sushi cups in an airtight container in the refrigerator for up to 2 days.
Reheat in the oven or air fryer at 350°F for a few minutes to restore crispiness.
Avoid microwaving if possible, as the nori may become soft.
For best texture, add fresh toppings like green onions and spicy mayo after reheating.
FAQs
Can I make sushi cups ahead of time?
Yes, you can prepare the components ahead and assemble them just before baking.
What type of rice should I use?
Sushi rice works best because it becomes sticky and holds the cups together.
Can I use regular potatoes?
Yes, but sweet potatoes add a natural sweetness that pairs especially well with teriyaki sauce.
How do I keep the nori crispy?
Bake the cups shortly before serving and avoid storing them uncovered in the refrigerator.
Can I make these gluten-free?
Yes, simply use a gluten-free teriyaki sauce.
What can I use instead of vegan spicy mayo?
You can use plain vegan mayo, sriracha, or a drizzle of soy sauce.
Can I air fry the sushi cups?
Yes, air fry them at 375°F for a few minutes until crispy.
Are sushi cups served warm or cold?
They are best served warm when the nori is still crisp.
Can I freeze sushi cups?
Freezing is not recommended because the rice and nori texture may change after thawing.
What other toppings work well?
Avocado, pickled ginger, cucumber, shredded carrots, or spicy sesame sauce are all great options.
Conclusion
These sushi cups are crispy, flavorful, and incredibly fun to make. With roasted sweet potatoes, sticky sushi rice, and savory toppings, they offer a satisfying bite-sized twist on sushi that’s perfect for parties, snacks, or quick meals.
Sushi Cups
- Total Time: 45 minutes
- Yield: 12 servings
- Diet: Vegan
Description
These sushi cups are a fun and crispy twist on classic sushi rolls, featuring roasted sweet potatoes, sushi rice, and crunchy nori shells. Finished with spicy vegan mayo and sesame seeds, they make a flavorful appetizer or light meal.
Ingredients
- 2 cups sushi rice, cooked and cooled
- 3 sheets nori, cut into quarters
- 2 sweet potatoes, cubed
- 1/4 cup teriyaki sauce
- 2 tbsp vegan spicy mayo
- 2 green onions, sliced
- 1 tbsp sesame seeds
Instructions
- Prepare the sushi rice according to package directions and allow it to cool.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Spread the cubed sweet potatoes on the baking sheet and roast for 20 minutes, or until fork tender.
- Cut the nori sheets into quarters. Spread a thin layer of sushi rice onto one side of each nori quarter.
- Press each rice-covered nori piece into the wells of a muffin tin to form cup shapes.
- Drizzle the roasted sweet potatoes with teriyaki sauce and toss to coat evenly.
- Spoon about 2 tablespoons of the sweet potato mixture into each sushi cup.
- Bake the filled sushi cups for about 10 minutes, until the nori and rice become slightly crispy.
- Remove from the oven and top with vegan spicy mayo, sliced green onions, and sesame seeds before serving.
Notes
- Wet your hands slightly when handling sushi rice to prevent sticking.
- For extra crunch, bake the cups a few minutes longer until the edges are crisp.
- Add avocado, cucumber, or pickled ginger for more sushi-inspired flavors.
- Serve immediately for the best texture.
- Store leftovers in the refrigerator and reheat in the oven to crisp them up again.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sushi cup
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
