Beef sushi cups
A fun, easy twist on sushi
Serves
4 - 6
Prep Time
25 mins
Cook Time
20 mins
Craving sushi but not in the mood to roll? These Beef Sushi Cups are your new go-to. Packed with lean New Zealand beef mince, sticky sushi rice, crunchy veggies and baked in crisp nori sheets, they’re everything you love about sushi—minus the fuss. Perfect for lunchboxes, snacks, or party platters, they’re easy to customise with whatever’s in your fridge and guaranteed to disappear fast.
We love to make a big batch of the teriyaki style beef mince and freeze into portions.
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2 cups sushi rice
cooked according to packet instructions2 Tbsp rice vinegar
1 Tbsp sugar
½ tsp salt
300g lean New Zealand beef mince
1 Tbsp sesame oil
1 garlic clove
crushed1 tsp grated fresh ginger
2 Tbsp soy sauce
1 Tbsp sweet chili sauce
1 tsp Sriracha saucei
1 carrot
grated½ cup spinach
finely chopped6 sheets of nori
cut into quarterscooking spray or oil
spring onions
slicedsesame seeds
toastedKewpie mayoi
or sriracha mayopickled ginger
or cucumber ribbons
Method
In a small bowl, mix rice vinegar, sugar, and salt.
Gently fold into the cooked sushi rice while still warm. Set aside to cool slightly.
Heat sesame oil in a pan over medium heat. Add garlic and ginger, cooking for a minute.
Add the beef mince and cook until browned, breaking it up as you go.
Stir in soy sauce, or sweet chilli, and sriracha if using.
Mix in the grated carrot and spinach. Cook for 1–2 more minutes until veggies soften. Set aside.
Preheat oven to 180°C. Lightly grease a muffin tin.
Press one piece of nori into each muffin hole. Add 1–2 Tbsp of sushi rice and press gently into the base to form a cup.
Spoon the cooked beef mince mixture over the rice in each cup.
Bake for 10–12 minutes until the edges of the nori are crisp and the filling is heated through.
Top with spring onions, sesame seeds, or a drizzle of kewpie mayo. Serve warm or at room temperature with pickled ginger or cucumber ribbons on the side.
Prop tips:
- Use leftover roast beef diced up and reheated with the sauces.
- These will last in the fridge for three days if stored in an airtight container.
Nutrition Information per Serving (168g)
This nutrition analysis is based on 6 serves and doesn't include the suggested toppings.
