California Sushi Cups with Creamy Wasabi Avocado Drizzle

California Sushi Cups with Creamy Wasabi Avocado Drizzle

Skip the sushi bar line and bring sushi night straight to your kitchen with this fun twist on a California Roll. Crispy rice cups cradle creamy avocado, crunchy cucumber, and imitation crab, all finished with a luscious drizzle made from Hon Wasabi and Koikuchi Pure Soy Sauce —two standouts from our new Taste of Asia Box. Together, they deliver bold flavor and just the right kick of heat for a bite that’s as impressive as it is delicious.

The Taste of Asia Box was created for adventurous foodies who love to explore. From authentic Hon Wasabi—made by finely grating the actual wasabi rhizome—to a centuries-old Koikuchi soy sauce recipe, every ingredient is crafted with care. Layered with the familiar flavors of a California Roll, these sushi cups transform into something fresh, modern, and unforgettable.

Ingredients

For the Crispy Rice Cups

  • 1 ½ cups sushi rice
  • 2 ⅓ cups water
  • 1 ½ tbsp rice vinegar
  • 1 ½ tsp sugar
  • ¾ tsp salt
  • Avocado oil

For the Filling

  • 8 oz imitation crab meat
  • ¼ cup mayonnaise
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil (or HonFoo Spicy Sriracha Oil for an extra kick of heat!)
  • 1 tsp sriracha (optional)
  • 1 avocado
  • 1 mini cucumber

For the Wasabi Drizzle

Additional Toppings

  • Scallions
  • Sesame seeds

Instructions

  1. Cook the sushi rice. In a medium saucepan, combine the sushi rice, water, rice vinegar, sugar, and salt. Bring to a boil, then reduce heat to a low simmer. Cook for 15 minutes, or until rice is tender. Remove from heat, cover, and let sit for 5 minutes. Spread evenly on a baking sheet and allow to cool completely.
  2. Make the crispy rice cups. Preheat the oven to 400°F. Lightly grease a 12-cup muffin tin with avocado oil. Divide the cooled rice among the cups and press it firmly against the sides and bottom using the back of a spoon or small measuring cup. Bake for 15–20 minutes, until golden and crispy. Cool completely before removing from the tin.
  3. Prepare the filling. Dice the avocado and cucumber into small cubes. In a bowl, combine the imitation crab meat, mayonnaise, rice vinegar, sesame oil, and sriracha (if using). Mix well.
  4. Make the wasabi drizzle. In a blender or with an immersion blender, blend ½ avocado, Hon Wasabi, soy sauce, lime juice, and avocado oil until smooth. Adjust the oil as needed for a pourable consistency. Transfer to a squeeze bottle if desired.
  5. Assemble the cups. Fill each rice cup with crab mixture, diced avocado, and cucumber. Garnish with scallions, sesame seeds, or other toppings (chopped seaweed or mango are delicious options). Drizzle generously with the wasabi avocado sauce.
  6. Serve. Enjoy immediately. Store leftovers in the refrigerator and consume within 3 days.

Foodie Notes & Tips

  • Extra Crispy Hack: For even crunchier cups, pan-fry them in a bit of avocado oil after baking.
  • Upgrade the Crab: Swap imitation crab for real crab, cooked shrimp, or spicy tuna for a gourmet twist.
  • Balance the Heat: Prefer it milder? Reduce the wasabi and add extra avocado for a creamier, less spicy drizzle.
  • Make It a Bowl: Instead of muffin cups, bake the cooked rice flat on a sheet pan until crispy, then break it up. Top with the filling and drizzle for a deconstructed sushi bowl. Add seaweed squares for scooping!
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