Vegetarian Sushi Cups

Vegetarian 45 Last Update: Jan 24, 2021 Created: Jan 24, 2021
Vegetarian Sushi Cups
  • Serves: 8 People
  • Prepare Time: 40 mins
  • Cooking Time: 20 mins
  • Calories: -
  • Difficulty: Easy
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Recipe from Pure Wow

Ingredients

Directions

  1. MAKE THE RICE CUPS:
  2. In a medium pot, bring the rice and 1⅓ cups water to a boil.
  3. Reduce the heat to low, cover the pot and cook until the rice has absorbed the water, 17 to 20 minutes.
  4. Transfer the rice to a medium bowl and stir in the rice vinegar until the rice is sticky enough to hold together when you press it.
  5. Line each cavity of a 12-cup muffin pan with parchment paper and spray the paper lightly with nonstick spray.
  6. Divide the rice evenly among the cavities of the muffin pan, pressing it into the base and up the sides to make compact rice cups.
  7. Refrigerate for 30 minutes.
  8. MAKE THE FILLING:
  9. Meanwhile, in a medium bowl, whisk together the sesame oil, soy sauce, rice vinegar, sriracha, garlic and ginger.
  10. Mix in the cucumber, carrot, avocado, green onions, cilantro and sesame seeds.
  11. Grasp the paper to lift the rice cups out of the pan.
  12. Peel away the paper and transfer the rice cups to a large platter.
  13. Divide the vegetable mixture among the rice cups.

Vegetarian Sushi Cups



  • Serves: 8 People
  • Prepare Time: 40 mins
  • Cooking Time: 20 mins
  • Calories: -
  • Difficulty: Easy

Recipe from Pure Wow

Ingredients

Directions

  1. MAKE THE RICE CUPS:
  2. In a medium pot, bring the rice and 1⅓ cups water to a boil.
  3. Reduce the heat to low, cover the pot and cook until the rice has absorbed the water, 17 to 20 minutes.
  4. Transfer the rice to a medium bowl and stir in the rice vinegar until the rice is sticky enough to hold together when you press it.
  5. Line each cavity of a 12-cup muffin pan with parchment paper and spray the paper lightly with nonstick spray.
  6. Divide the rice evenly among the cavities of the muffin pan, pressing it into the base and up the sides to make compact rice cups.
  7. Refrigerate for 30 minutes.
  8. MAKE THE FILLING:
  9. Meanwhile, in a medium bowl, whisk together the sesame oil, soy sauce, rice vinegar, sriracha, garlic and ginger.
  10. Mix in the cucumber, carrot, avocado, green onions, cilantro and sesame seeds.
  11. Grasp the paper to lift the rice cups out of the pan.
  12. Peel away the paper and transfer the rice cups to a large platter.
  13. Divide the vegetable mixture among the rice cups.

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