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
