Save Muffin Tin Sushi Cups are a fun family-friendly twist on classic sushi: tender baked salmon and seasoned sushi rice wrapped in nori and baked in muffin tins for easy portable cups bursting with umami flavor.
I first made these sushi cups when my kids wanted sushi night but we didn&t want to fuss with rolling. Everyone enjoyed assembling their own in the muffin tin and now it&s a regular dinner favorite.
Ingredients
- For the Sushi Rice: 1 cup (200 g) sushi rice, 1 1/4 cups (300 ml) water, 2 tbsp rice vinegar, 1 tbsp sugar, 1/2 tsp salt
- For the Salmon Filling: 8 oz (225 g) skinless salmon fillet, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp honey, 1 tsp grated fresh ginger, 1 clove garlic (minced), 2 green onions (finely sliced)
- For Assembly: 6 sheets nori (halved), 1 small avocado (sliced), 1 small cucumber (julienned), 1 tbsp toasted sesame seeds
- For Serving (Optional): Soy sauce, Wasabi, Pickled ginger
Instructions
- Prep Muffin Tin:
- Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin or use silicone liners.
- Cook Rice:
- Rinse the sushi rice until water runs clear. Combine with water in a saucepan; bring to boil, cover, simmer 15 minutes. Remove from heat and rest 10 minutes, covered.
- Season Rice:
- Mix rice vinegar, sugar, salt in a bowl. Microwave 30 seconds to dissolve. Drizzle over warm rice and fold gently. Cool to room temperature.
- Bake Salmon:
- Place salmon on lined baking sheet. Mix soy sauce, sesame oil, honey, ginger, garlic. Brush on salmon. Bake 12 to 15 minutes until cooked through. Flake salmon and mix with green onions.
- Prepare Nori Cups:
- Halve nori sheets to make 12 strips. Press each nori strip into a muffin cup, edges sticking out.
- Fill Cups:
- Place sushi rice into each nori-lined cup and press gently. Top with flaked salmon, avocado slice, and cucumber.
- Bake & Finish:
- Sprinkle with sesame seeds. Bake 5 minutes to crisp nori and warm filling. Cool 2 minutes before removing. Serve with soy sauce, wasabi, and pickled ginger if desired.
Save These sushi cups became a hit at our family parties—everyone loves customizing their own and even picky eaters join in when they see the muffin tin come out.
Required Tools
Muffin tin (12-cup), saucepan with lid, baking sheet, mixing bowls, sharp knife
Allergen Information
Contains fish (salmon), soy (soy sauce), and sesame. Nori may be processed in facilities handling shellfish.
Nutritional Information
Calories per sushi cup: 110. Total Fat: 3 g. Carbohydrates: 14 g. Protein: 6 g.
Save Try these sushi cups for lunchboxes or parties. Everyone will love assembling and eating them—so simple and so delicious!
Recipe Help & FAQs
- → Can I use a different protein for these cups?
Yes, you can substitute salmon with canned tuna, cooked shrimp, tofu, or marinated mushrooms for varied flavors.
- → How do I keep the nori crisp when baking?
Bake the cups briefly—just 5 minutes—to keep the nori crispy without drying out the rice and fillings.
- → Is this dish suitable for vegetarians?
Simply swap the salmon for marinated tofu or sautéed mushrooms to make vegetarian versions of these cups.
- → What dipping sauces pair well with these cups?
Soy sauce, wasabi, pickled ginger, spicy mayo, or eel sauce all complement the flavors wonderfully.
- → Can I prepare the rice and filling ahead of time?
Yes, prepare sushi rice and fillings in advance, then assemble and bake the cups when ready to serve.
- → Are these sushi cups suitable for meal prep?
They work well for meal prep—store in airtight containers and reheat gently to maintain texture.