Sushi Cups Snack (Print Version)

# Ingredients:

→ Base

01 - Cooking water for sushi rice
02 - Short-grain rice for sushi

→ Toppings

03 - Avocado chunks
04 - Edamame (shelled and steamed)
05 - Crunchy veggies like cucumbers, bell peppers, or carrots

→ Sauce

06 - Sriracha chili sauce
07 - Soy sauce
08 - Honey
09 - Light mayonnaise for a healthier twist
10 - Toasted sesame oil

→ Garnish

11 - Sesame seeds (black)

# Instructions:

01 - Wash the sushi rice really well with cold water, then cook it with the right amount of water until nice and soft.
02 - Using a spoon, pack the cooked rice tightly into silicone molds or muffin tins.
03 - In a bowl, toss together chopped veggies, edamame, and avocado. Stir in soy sauce and sesame oil to coat everything evenly.
04 - Stir together mayo, sriracha, and honey in a small bowl to make your mayo sauce.
05 - Top each rice cup with the veggie mixture. Add a drizzle of mayo sauce over the top and sprinkle with black sesame seeds.

# Notes:

01 - Keep your hands or spoon damp when handling the rice so it won't get stuck.
02 - Serve with wasabi or pickled ginger for a classic touch.
03 - Scale up the amounts for bigger crowds and get extra muffin tins if needed.

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