top of page

Ahi Vegan sushi cups

What can be better than vegan sushi? Vegan sushi cups! yes edible cups made out of sushi rice and filled with your favorite veggies, tofu, tempeh, jackfruit, you name it!

For once you can skip the rolling and just fill your cups!

These "Ahi" sushi cups are to die for! Just so perfect to satisfy my sushi obsession!


Preparation time: 10 mins

cooking time: 20 minutes

waiting time: 30 minutes

assembling time: 5 minutes

servings: 8 sushi 8 to 12 sushi cups



To make the rice cups:

-1 cup of uncooked sushi rice ( you can also use short grain brown rice for a healthier option, but then you will need to cook it longer, for 50 minutes)

- 2 cups of water

- 1 tbsp liquid aminos

- 1 tbsp rice vinegar (or apple cider vinegar)

- 1 tbsp brown rice syrup (or maple syrup)

- 1 tbsp sesame oil

To make the filling:

- 1/2 avocado, cubed

- 1 small red bell pepper , cubed

- 1 Roma tomato, cored and cubed (discard the inside, use it for other recipes, or eat it :)

For the filling marinade:

- 1 cucumber, peeled and cubed

- 3 tbsp liquid aminos

- 2 tsp sesame oil

- 1/2 tsp sea salt

- 1/2 tsp red pepper flakes

- 1/2 Nori sheet

Optional topping:

Siracha sauce (or vegan mayo)

black sesame seeds




First let's cook the rice.

Wash and drain the rice.

Add it to a small pot with 2 cups of water.

Bring to a boil and let simmer, covered, on low heat for 20 minutes.

Allow it to cool.

Mix the rice mixture ingredients together in a small bowl and add them to the rice and mix well.

Using a muffin pan, lined with parchment paper (just cut a small paper and line it inside each cup so it will be easy for you to pull the rice cups once they set).

Add a tablespoon or so (depending on the size of your muffin cups) and press it down the bottom and the edges so you can have a cup like shape.

Refrigerate for 30 minutes.

Meanwhile, prepare the filling.

Cut the bell pepper in small cubes and blanch them in enough water to cover them for 2 minutes then rinse them under cold water.

Cut the tomato, cucumber and avocado in cubes.

In a bowl, mix the marinade ingredients and stir in all the vegetables.

Let the veggies sit in the marinade until the rice cups are ready to take out of the fridge.

Take the rice cups out of the fridge and delicately out of the muffin tin.

Place on a service platter and fill them with mixture.

Add some Siracha sauce or vegan mayo to give them a richer flavor and sprinkle some black sesame seeds.


Show me your recreations by tagging me on instagram @nathaliesader, I will regram my favorites!

734 views0 comments

Recent Posts

See All
bottom of page