Name: Muffin Tin Sushi Cups
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Asian Fusion
Ingredients: 1 cup sushi rice; 1 1/4 cups water; 2 tablespoons rice vinegar; 1 tablespoon sugar; 1/2 teaspoon fine salt; 1 salmon fillet (about 6 oz); 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 teaspoon honey; 1/2 teaspoon fresh ginger, grated; 1 clove garlic, minced; 1 green onion, thinly sliced; 6 nori sheets, cut in half; 1 avocado, thinly sliced; 1/4 cup cucumber, matchstick-cut; 1 tablespoon toasted sesame seeds; Optional: soy sauce, wasabi, pickled ginger for serving

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Muffin Tin Sushi Cups are a clever and fun twist on classic sushi, baked into bite-sized portions using a standard muffin tin. I pack each cup with seasoned sushi rice and flaky baked salmon, then top it with avocado, cucumber, and toasted sesame seeds. Once baked, the nori crisps up beautifully, giving that familiar sushi flavor but with added crunch. These sushi cups are not only adorable but also portable, making them perfect for parties, lunches, or even weeknight dinners.

Muffin Tin Sushi Cups

Why You’ll Love This Recipe

I skip the sushi rolling—everything bakes in one tray
Each cup is portion-sized and easy to grab for kids or guests
I can mix and match the fillings to fit my cravings
Baking makes the nori crisp while gently warming the filling
I don’t need fancy equipment or skills to make them look impressive

These have become my favorite crowd-pleaser, especially when I’m hosting a casual get-together or packing fun lunches for the kids.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

sushi rice
rice vinegar
sugar
fine salt
salmon fillet
soy sauce
sesame oil
honey
fresh ginger
garlic
green onions
nori sheets
avocado
cucumber
toasted sesame seeds
optional: soy sauce, wasabi, pickled ginger

Directions

Prepare the Rice:
I rinse the sushi rice thoroughly under cold water until the water runs clear, then cook it with water in a saucepan. After it simmers for 15 minutes, I let it sit off the heat for another 10 minutes.
Season the Rice:
I warm the rice vinegar, sugar, and salt until dissolved, then drizzle it over the cooked rice. Folding gently, I let it cool to room temperature before using.
Roast the Salmon:
I place a salmon fillet on a foil-lined baking sheet and brush it with a sauce of soy sauce, sesame oil, honey, ginger, and garlic. After baking for 12–15 minutes at 400°F, I flake the salmon with a fork and mix in sliced green onions.
Assemble the Cups:
I cut each nori sheet in half and press the strips into a greased muffin tin. Then, I spoon in a heaping tablespoon of seasoned rice, press lightly, add salmon, and top with avocado slices and cucumber matchsticks.
Bake and Finish:
A quick 5-minute bake crisps the nori edges and warms everything through. I let the cups cool for a couple of minutes before gently lifting them out.
Serve:
I like to serve them with small bowls of soy sauce, wasabi, and pickled ginger on the side.

Servings and Timing

Servings: 4 servings (12 sushi cups)
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

Variations

I swap salmon with cooked shrimp or canned tuna when I want variety
For a vegetarian version, I use marinated tofu or sautéed mushrooms
Thin mango slices are a fun alternative to avocado for a sweet-savory twist
I sometimes drizzle with spicy mayo or eel sauce before serving

Storage/Reheating

I keep leftover sushi cups in an airtight container in the fridge for up to 2 days. They taste great cold, especially for lunchboxes. If I want to make them ahead, I assemble the cups but skip the baking, then freeze them in a single layer. When ready, I bake them straight from frozen, adding a few extra minutes to the oven time.

FAQs

Can I use canned fish instead of salmon?

Yes, I’ve used canned tuna before, and it works beautifully. It’s a great shortcut when I’m in a hurry.

Is there a vegetarian option?

Absolutely. I replace the salmon with marinated tofu or even seasoned mushrooms for a plant-based version.

How do I keep the nori crispy?

I make sure to bake the cups just long enough to crisp the edges and serve them shortly after cooling.

Are muffin tin sushi cups good for meal prep?

They are perfect for prepping ahead. I assemble them in advance and bake just before serving so they stay fresh.

What sauces pair well with sushi cups?

I love dipping them in soy sauce, spicy mayo, or pairing them with pickled ginger and a touch of wasabi for heat.

Conclusion

Muffin Tin Sushi Cups are my go-to when I want something impressive but low-effort. They pack everything I love about sushi into hand-held portions that are crisp, savory, and satisfying. Whether I’m serving them at a party or enjoying them for a light dinner, these sushi cups always deliver on flavor and fun.