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Super Easy Sushi Cups

A vibrant and flavorful deconstructed sushi dish with a crunchy rice base topped with avocado and shrimp, perfect for gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Dish
Cuisine: Fusion, Japanese
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Rice Base
  • 1 cup sushi rice Rinsed under cold water
  • 1 1/4 cups water
For the Cups and Toppings
  • 4 sheets nori, cut into small squares
  • 1/2 piece cucumber, diced
  • 1 small avocado, diced
  • 1/2 cup cooked shrimp or imitation crab Can substitute with cooked chicken or tofu
  • Soy sauce, for serving Drizzle or serve on the side
  • Sesame seeds, for garnish

Method
 

Cooking the Rice
  1. Rinse 1 cup of sushi rice under cold water until the water runs clear.
  2. Combine in a pot with 1 1/4 cups of water. Bring to a boil, then cover and simmer on low heat for about 18-20 minutes until the rice is tender and water is absorbed.
  3. Remove from heat and let it sit for 10 minutes.
Preparing the Cups
  1. While the rice is cooking, cut the nori sheets into small squares.
  2. Dice the cucumber and avocado into small bite-sized pieces.
  3. Once the rice has cooled slightly, start assembling your cups by placing a small scoop of rice in each nori square, packing it down gently.
  4. Top the rice with diced cucumber, avocado, and shrimp or imitation crab. Sprinkle with sesame seeds for added flavor.
  5. Drizzle with soy sauce just before serving, or leave it on the side for dipping.

Notes

These cups are best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days. Keep them in an airtight container. Avoid freezing as the nori will become chewy when thawed. Reheat in the microwave for a few seconds if needed.