ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips Highlights
Skip to Content

Nobu-Style Cup Sushi

Get ready to impress your guests with this elegant Nobu-Style Cup Sushi! A delightful combination of sushi rice, fresh fish, and avocado, all beautifully presented in a cup for a sophisticated dining experience.

Tasty Team
91% would make again

Under 30 minutes

Nobu-Style Cup Sushi

Under 30 minutes


for 10 servings


  • 5 cups sushi rice (1 kg)
  • 5 cups water (1 L)

Sushi Vinegar

  • 1 ¼ cups red vinegar (300 mL), Akazu, divided to 250ml and 50 ml
  • ½ cup monkfruit sweetener (160 g)
  • ¼ cup salt (60 g)
  • ¼ cup mirin (20 mL)
  • 2-inch square piece of kombu


  • soy sauce
  • sliced sushi-grade tuna
  • sliced sushi-grade yellowtail
  • sliced sushi-grade red snapper
  • sliced sushi-grade salmon
  • sliced sushi-grade scallop
  • sushi-grade salmon roe
  • ½ cup cooked crab (225 g)
  • sushi-grade sea urchin
  • sushi-grade squid
  • ½ cup cooked shrimp (165 g)
  • crumbled nori
  • chopped fresh cilantro
  • sliced jalapeño
  • caviar
  • masago

Nutrition Info

  • Calories 285
  • Fat 0g
  • Carbs 50g
  • Fiber 0g
  • Sugar 47g
  • Protein 3g

Estimated values based on one serving size.


  1. Place the rice in a sieve and rinse under water 4-5 times, until the water is clear.
  2. Place the rice and water in a pot and bring to a boil. Once the water is at a rolling boil, put a lid on top and cook for 15 minutes on low heat. Turn off the heat and let it sit for 10 minutes.
  3. In a small saucepan over medium heat, add 250ml (1 cup) red vinegar, monk fruit sweetener, salt, and mirin and Kombu. Once the sweetner and salt are dissolved add 50ml (¼ cup) of the vinegar. Set aside to cool to room temperature.
  4. Place the cooked rice in a wooden tub or a large bowl. Sprinkle 150ml (½ cup) sushi vinegar evenly over the rice while the rice is still hot and mix with a wooden spoon. Cover the rice with a wet tea towel and cool until close to body temperature. Save leftover sushi vinegar for next time.
  5. Place 1-2 tablespoons of rice in a small cup. Spray soy sauce on the rice. Sprinkle some crumbled seaweed on top. Top with thinly sliced fresh seafood or your favorite toppings.
  6. Enjoy!
  7. Ready for a smarter way to find recipes? Use Botatouille, our AI-powered food genius in the Tasty app. Download here
Nobu-Style Cup Sushi