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Baked sushi bites in a muffin tin, featuring rice and spicy salmon topped with creamy orange sauce, green onions, and sesame seeds.

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
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 muffin cups
Calories: 180
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 400°F (200°C) and lightly grease a 12-cup muffin tin.
  2. In a bowl, season the cubed salmon with salt, soy sauce, and mayo. Toss gently to coat.
  3. In another bowl, mix the cooked rice with rice vinegar.
  4. 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.
  5. Top each rice cup with about 2 tablespoons of the seasoned salmon mixture.
  6. Bake for 15 minutes, or until the salmon is fully cooked.
  7. 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.