Easy Muffin-Tin Sushi Cups Recipe: A Fun Take on Homemade Sushi

Muffin-tin sushi cups came to the rescue last Tuesday while I was juggling two kids and a rapidly browning bunch of bananas. I spotted a lone salmon fillet in the fridge and some leftover sushi rice from the weekend. With zero energy for rolling or slicing—but craving something that felt like a treat—I remembered a viral trend I’d quietly bookmarked weeks ago.

And let me tell you: they were a hit. My husband thought I’d ordered takeout. The kids loved the “sushi muffins.” And I loved that cleanup was basically one muffin tin and a mixing bowl. Mom win? Absolutely.

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Muffin-Tin Sushi Cups

All the flavor of sushi in an easy, no-roll, bite-sized form! These muffin-tin sushi cups feature tangy rice, savory salmon, and crispy nori—perfect for lunch or meal prep.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 12 muffin cups

Calories 180 kcal

Ingredients

  

• 1 ½ cups cooked sushi rice or short-grain rice
• 1 teaspoon rice vinegar
• 12 squares of nori cut from large sheets if needed
• 1 ½ lbs salmon skin removed and cubed
• 1 pinch sea salt
• 2 tablespoons soy sauce or coconut aminos for gluten-free
• 2 tablespoons Kewpie mayo or regular mayo
• green onions finely chopped, optional topping
• sesame seeds optional topping
• extra mayo or sriracha optional topping

Instructions

 

• Preheat the oven to 400°F (200°C) and lightly grease a 12-cup muffin tin.
• In a bowl, season the cubed salmon with salt, soy sauce, and mayo. Toss gently to coat.
• In another bowl, mix the cooked rice with rice vinegar.
• Lay a nori square flat and scoop 2–3 tablespoons of the rice mixture into the center. Gently press into a muffin tin cavity to form a cup.
• Top each rice cup with about 2 tablespoons of the seasoned salmon mixture.
• Bake for 15 minutes, or until the salmon is fully cooked.
• Finish with chopped green onions, sesame seeds, or a drizzle of mayo or sriracha, if desired.

Notes

No sushi rice? Add a teaspoon each of sugar and salt to white rice with vinegar. For a vegetarian version, use cubed tofu or mushrooms marinated in soy and sesame oil. Canned salmon is a budget-friendly alternative—just drain it well. To add heat, mix sriracha into the mayo or drizzle before serving.

Why You’ll Love Muffin-Tin Sushi Cups

These muffin-tin sushi cups are everything we love about sushi—savory fish, tangy rice, and crispy nori—but simplified, portioned, and totally beginner-friendly. No sushi-rolling skills required. They’re affordable, quick, and ideal for meal prep or a packed lunch that doesn’t wilt by noon.

Ingredients You’ll Need

Serves: 12 muffin cups

Base:

• 1 ½ cups cooked sushi rice (or short-grain rice)
• 1 tsp rice vinegar
• 12 squares of nori (cut large sheets if needed)

Filling:

• 1 ½ lbs salmon, skin removed and cubed
• Pinch of sea salt
• 2 tbsp soy sauce (or coconut aminos for gluten-free)
• 2 tbsp Kewpie mayo (or regular mayo)

Optional Toppings:

• Green onions, finely chopped
• Sesame seeds
• Extra drizzle of mayo or sriracha

How to Make It

1. Preheat your oven to 400°F and lightly grease a 12-cup muffin tin.
2. Season the salmon in a bowl with salt, soy sauce, and mayo. Toss gently until well coated.
3. In a separate bowl, mix the cooked rice with rice vinegar.
4. Lay each nori square flat and scoop about 2–3 tablespoons of the rice mixture into the center. Gently fold and press it into a muffin tin cavity, forming a small cup.
5. Add 2 tablespoons of the salmon mix on top of each rice cup.
6. Bake for 15 minutes, or until the salmon is cooked through.
7. Finish with your toppings—scallions, sesame, mayo drizzle—and enjoy!

Tips & Tweaks

• No sushi rice? Add a teaspoon of sugar and salt to plain white rice with vinegar for a similar effect.
• Vegetarian swap: Use cubed tofu or mushrooms marinated in soy and sesame oil.
• Make it spicy: Add a squeeze of sriracha to the mayo mix or drizzle before serving.
• Budget-friendly bonus: Canned salmon works too! Just be sure to drain it well.

Why This Works for Busy Families

This recipe is not just about taste—it’s about function. You’re using the muffin tin to create consistent portions, make-ahead meals, and easy lunches that don’t require a fork. My youngest ate two in the carseat like it was a cupcake. That’s a parenting milestone, right?

And because you’re not rolling sushi, there’s way less fuss. Just layer, bake, and go.

Final Thoughts

Whether you’re a sushi lover or just looking to mix up your meal prep, muffin-tin sushi cups are the perfect bridge between comfort food and creativity. They’re fun, customizable, and budget-conscious—everything we love in a weeknight recipe.

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