Save Muffin Tin Sushi Cups make sushi night totally doable at home and are always a hit with both adults and kids. Layers of tangy rice, umami-packed baked salmon, and fresh veggies are tucked in crisp nori, baked gently until you have little sushi bites that are perfect for busy weeknights or parties. No rolling mat required and every cup comes out Instagram-worthy.
You can prep most parts in advance which makes it perfect for potlucks or entertaining. The first time I brought these to a family picnic, they disappeared before I got a second helping.
Ingredients
- Sushi rice: sticky texture and neutral flavor perfect for absorbing seasoned vinegar. Use short-grain rice labeled sushi or Japonica.
- Rice vinegar: sweet and tangy notes. Choose unseasoned rice vinegar and avoid hidden additives.
- Sugar: mellows vinegar sharpness and makes rice slightly glossy.
- Fine salt: brightens up the rice seasoning.
- Skinless salmon fillet: mild and tender when baked. Use fresh, boneless fillets; best quality is wild-caught or sustainably farmed.
- Soy sauce: provides umami depth to the salmon.
- Sesame oil: adds a nutty warmth.
- Honey: brings a gentle sweetness and helps glaze the salmon as it bakes.
- Fresh ginger: grated finely for subtle spice.
- Garlic: for aromatic punch.
- Green onions: add freshness and gentle bite.
- Nori sheets: crisp up in the oven and create handy edible wrappers. Cut in half for muffin tins.
- Ripe avocado: lends creamy richness. Press the skin to check for ripeness; avoid soft spots.
- Cucumber: offers crunch and cool flavor. Use small Persian or English cucumbers.
- Toasted sesame seeds: create crunch and flavor boost. Choose pre-toasted for aroma.
- Optional condiments: soy sauce, wasabi, pickled ginger for serving.
Instructions
- Prep the Oven and Tin:
- Set your oven to 400 degrees Fahrenheit or 200 degrees Celsius. Lightly oil a standard 12-cup muffin tin or line each cavity with silicone liners. This keeps the nori from sticking and makes clean up a breeze.
- Cook and Season the Rice:
- Rinse sushi rice in a fine-mesh strainer under cold running water, swirling by hand until barely cloudy. Combine the rinsed rice and water in a heavy-bottomed saucepan, bring to a boil, then reduce heat to lowest and cover tightly. Simmer fifteen minutes. Remove from heat and rest ten minutes. Mix rice vinegar, sugar, and salt in a small bowl and microwave for thirty seconds. Drizzle the seasoning over warm rice, folding gently until shiny and cohesive. Cool slightly.
- Bake and Flake the Salmon:
- Place salmon fillet on a foil-lined baking sheet. Whisk soy sauce, sesame oil, honey, grated ginger, and minced garlic together. Brush marinade over salmon. Bake twelve to fifteen minutes until just cooked through. Flake salmon with a fork and toss with thinly sliced green onions.
- Assemble the Sushi Cups:
- Cut nori sheets in half for twelve rectangles. Press each into muffin tin cavities. Add a heaping tablespoon of seasoned rice and press gently. Spoon marinated salmon on top.
- Add Vegetable Toppings:
- Top with an avocado slice and a few sticks of julienned cucumber for color and crunch.
- Finish and Bake:
- Sprinkle toasted sesame seeds. Bake five minutes to crisp the nori and warm through.
- Cool and Serve:
- Cool sushi cups in the tin for two minutes. Loosen with a butter knife if needed, arrange on a platter, and serve with optional condiments.
Save The nori is my favorite part because it goes incredibly crisp in the oven and holds together so well making these cups easy to eat with your hands. My kids think these are magic and always race to grab the cup that looks the fullest.
Storage Tips
Store any leftovers in a covered container in the refrigerator for up to two days. If you want to keep the nori super crisp, line the bottom of your container with a paper towel. The avocado and cucumber are freshest on the first day, so add those right before serving if making ahead.
Ingredient Substitutions
No salmon on hand Try canned tuna or cooked shrimp mixed with soy sauce. Vegetarians can swap in marinated tofu or sautéed mushrooms. You can also top with thin omelet strips or grilled eggplant.
Serving Suggestions
Serve warm or at room temperature with soy sauce and wasabi. For a crowd, set out an assembly bar with assorted toppings like spicy mayo, toasted panko or quick-pickled vegetables so everyone can build their favorites.
Save Muffin Tin Sushi Cups are quick to make, full of color, and guaranteed to disappear in no time. Enjoy these little sushi bites anytime you crave something fresh and fun.
Recipe FAQs
- → Can I use a different fish instead of salmon?
Yes, swap in canned tuna, cooked shrimp, or even marinated tofu for a vegetarian version.
- → How do I keep the nori crispy?
Bake just until crisp and serve shortly after cooling; overbaking or sitting too long can lead to soggy nori.
- → Is it possible to make these ahead?
Best enjoyed fresh, but you can prep ingredients ahead and assemble just before baking for best texture.
- → What dipping sauces pair well?
Soy sauce, wasabi, pickled ginger, spicy mayo, or eel sauce make excellent accompaniments.
- → Can I make this dairy-free and gluten-free?
This dish is dairy-free by default. For gluten-free, use tamari or certified gluten-free soy sauce.
- → Do I need silicone liners?
Silicone liners help prevent sticking, but lightly greasing a muffin tin works well if you don't have them.