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.
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.