Ingredients
Method
- In a medium pot, combine the rinsed sushi rice and water. Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and simmer for about 20 minutes, or until the water is fully absorbed and the rice is tender. Remove from heat and let it cool slightly.1 cup sushi rice, 1 1/2 cups water
- Place about 2 heaping tablespoons of the cooked rice into each cup of a muffin tin. Press down firmly with a spoon to compact the rice into a cup shape. For the best results, use silicone muffin liners to prevent sticking.
- Place the muffin tin in the refrigerator for at least 20 minutes. This allows the rice to set and hold its shape.
- While the rice chills, combine the chopped vegetables, steamed edamame, diced avocado, and your choice of soy sauce or coconut aminos in a medium mixing bowl. Stir well to ensure the flavors are evenly distributed.1/2 cup finely chopped raw vegetables, 1/4 cup steamed mukimame, 1/4 cup diced avocado, 1 tablespoon soy sauce
- In a separate small bowl, whisk together the mayonnaise, Sriracha, honey, and sesame oil until smooth.1/4 cup mayonnaise, 1 teaspoon Sriracha sauce, 1 teaspoon honey, 1/2 teaspoon sesame oil
- Remove the rice cups from the fridge. Spoon a generous tablespoon of the veggie filling into each rice cup. Drizzle the spicy mayo over the top and garnish with a sprinkle of black sesame seeds.Black sesame seeds
Notes
Always rinse your sushi rice under cold water until it runs clear to remove excess starch and ensure the right sticky consistency. Using silicone muffin liners is a pro tip that makes removing the cups effortless and keeps them from falling apart.
