Muffin Tin Sushi Cups

Muffin Tin Sushi Cups are my go-to when I want sushi flavors at home without hours of rolling. Tender flakes of baked salmon and a tangy mound of seasoned sushi rice get tucked inside crisp nori and baked in a muffin pan. Every bite is packed with umami and a playful mix of textures making these perfect for picnics or easy lunches.

My family first tried these when I needed a portable way to serve sushi for a picnic and they instantly disappeared. Now everyone asks for them at gatherings since they are fun to eat and always a conversation starter.

Ingredients

• Sushi rice: gives the signature sticky chewy base and holds the cup together
• Rice vinegar: tenderizes and seasons the rice for that classic sushi tang
• Sugar: just a touch balances the acidity of the vinegar
• Salt: enhances every flavor note throughout the cup
• Salmon fillet: brings heartiness and that delicate seafood flavor
• Soy sauce: adds richness to the marinade choose low sodium if you like
• Sesame oil: offers a toasty nutty aroma
• Honey: balances the marinade and helps the salmon caramelize a little
• Fresh ginger: brightens the filling with zest
• Garlic: gives savory depth when baked with the fish
• Green onions: add a lift of freshness through the filling
• Nori sheets: are the crisp sea veggie wrappers for everything inside pick ones that are still shiny and not brittle
• Avocado: brings creaminess and mellow flavor
• Cucumber: adds crunch and coolness
• Toasted sesame seeds: finish the cups with a nutty sprinkle

Step-by-Step Instructions

Rinse and Cook Rice:

Rinse sushi rice with cold water until the water is clear this removes excess starch Lay the rice in a saucepan and pour in the measured water Bring to a boil over medium heat cover lower the heat and let it simmer undisturbed for 15 minutes Turn off the heat and leave the rice covered for 10 more minutes to finish steaming

Season the Rice:

Mix rice vinegar with sugar and salt in a small bowl Microwave for 30 seconds until dissolved Drizzle this mixture all over the hot rice and fold in gently with a spatula Repeat folding so every grain gets seasoned Let the rice cool to room temperature spread out to prevent clumping

Prepare the Salmon:

Line a baking sheet with foil Lay the salmon fillet on top Whisk together soy sauce sesame oil honey ginger and garlic in a bowl Brush this mixture heavily over the salmon and bake in a 400-degree oven for about 12 to 15 minutes until cooked through Use a fork to gently flake into bite-size pieces then toss with green onions

Assemble the Nori Cups:

Cut each nori sheet in half to create strips Take each strip and gently fit it into a muffin cup pressing it into the base and letting the ends stick out a bit

Fill Each Cup:

Scoop a heaping tablespoon of cooled sushi rice into each nori cup Use wet fingers to press so the rice fills the bottom and creates a small well Drop in a mound of the salmon mixture then top with avocado slice and cucumber strip

Bake and Finish:

Sprinkle each cup with toasted sesame seeds Pop the muffin tray back in the oven for 5 minutes to gently crisp the nori and warm the layers inside

Remove and Serve:

Let the sushi cups cool in the pan for a couple of minutes Slide a spoon around each one to gently lift it out Plate and serve with soy sauce wasabi and pickled ginger if you like

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Storage Tips

Let the sushi cups cool all the way before transferring to an airtight container. Store in the fridge up to two days. For best nori texture eat soon after baking though they are still delicious cold. If making ahead stack between layers of parchment so they do not stick.

Ingredient Substitutions

You can swap out the salmon for canned tuna or cooked shrimp. For a vegetarian take try marinated tofu cubes or sautéed shiitake mushrooms. Brown rice can work in place of sushi rice if you cook it till sticky and moist.

Serving Suggestions

Serve with extra soy sauce for dipping and a touch of wasabi for heat if you like. Pickled ginger on the side cleanses the palate. Sometimes I add a drizzle of spicy mayo or sprinkle with furikake. These make a fun appetizer platter or portable lunchbox staple.

A Bit of Cultural Context

While these are not a classic Japanese dish they are inspired by the fun and flexibility of onigiri sushi and the ‘temaki’ hand roll style. Using a muffin tin brings a playful Western spin and makes the dish more accessible for family cooking.

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Recipe FAQs

→ What type of rice is best for these sushi cups?

Classic sushi rice (short-grain Japanese rice) delivers the perfect stickiness needed for forming compact cups that hold together.

→ Can I use other fish besides salmon?

Yes, you can swap salmon for canned tuna, cooked shrimp, or even marinated tofu for a vegetarian version.

→ How do I keep the nori crisp in the oven?

Bake the cups briefly—5 minutes—to warm the filling and slightly crisp the nori without letting it become too brittle.

→ Are these suitable for meal prep?

Yes! Store cooled cups in an airtight container. For best texture, enjoy within one day or re-crisp briefly in the oven.

→ What toppings go well with the sushi cups?

Try sliced avocado, cucumber, toasted sesame seeds, spicy mayo, pickled ginger, or a drizzle of eel sauce for extra flavor.

→ Are the cups safe for those with allergies?

These contain fish, soy, and sesame. Always check nori and ingredient packaging for potential cross-contamination warnings.