Muffin Tin Sushi Cups (Print Version)
Sushi rice, baked salmon, and veggies baked in nori-lined muffin cups—perfect for a fun, flavorful main dish.
# Ingredients:
→ For the Sushi Rice
01 -
1 cup (200 g) sushi rice
02 -
1 1/4 cups (300 ml) water
03 -
2 tbsp rice vinegar
04 -
1 tbsp sugar
05 -
1/2 tsp salt
→ For the Salmon Filling
06 -
8 oz (225 g) skinless salmon fillet
07 -
1 tbsp soy sauce
08 -
1 tsp sesame oil
09 -
1 tsp honey
10 -
1 tsp grated fresh ginger
11 -
1 clove garlic, minced
12 -
2 green onions, finely sliced
→ For Assembly
13 -
6 sheets nori (seaweed), halved
14 -
1 small avocado, sliced
15 -
1 small cucumber, julienned
16 -
1 tbsp toasted sesame seeds
→ For Serving (Optional)
17 -
Soy sauce
18 -
Wasabi
19 -
Pickled ginger
# Steps:
01 -
Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin or use silicone liners.
02 -
Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a saucepan; bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.
03 -
In a small bowl, combine rice vinegar, sugar, and salt. Microwave for 30 seconds to dissolve, then drizzle over warm rice. Gently fold to mix; let cool to room temperature.
04 -
While the rice cools, place salmon on a baking sheet lined with foil. Mix soy sauce, sesame oil, honey, ginger, and garlic; brush over salmon. Bake for 12–15 minutes, until cooked through. Flake the salmon with a fork and mix with sliced green onions.
05 -
Cut each nori sheet in half to make 12 strips. Gently press each nori strip into a muffin cup, letting the edges stick out.
06 -
Place a heaping tablespoon of sushi rice into each nori-lined cup and press gently. Add a spoonful of flaked salmon. Top with a slice of avocado and cucumber.
07 -
Sprinkle with sesame seeds. Bake for 5 minutes to crisp the nori and warm the filling.
08 -
Let cool for 2 minutes before removing from the tin. Serve with soy sauce, wasabi, and pickled ginger as desired.
# Notes:
01 -
Swap salmon for canned tuna or cooked shrimp if preferred.
02 -
Make it vegetarian by using marinated tofu or mushrooms in place of salmon.
03 -
Drizzle with spicy mayo or eel sauce for extra flavor.