Muffin Tin Sushi Cups (Print)

Salmon, sushi rice, and veggies bake into easy, hand-held nori cups—perfect for sharing and packed with umami.

# Components:

→ Sushi Rice

01 - 1 cup sushi rice
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1/2 teaspoon salt

→ Salmon Filling

06 - 8 ounces skinless salmon fillet
07 - 1 tablespoon soy sauce
08 - 1 teaspoon sesame oil
09 - 1 teaspoon honey
10 - 1 teaspoon grated fresh ginger
11 - 1 clove garlic, minced
12 - 2 green onions, finely sliced

→ Assembly

13 - 6 sheets nori, halved
14 - 1 small avocado, sliced
15 - 1 small cucumber, julienned
16 - 1 tablespoon toasted sesame seeds

→ Serving (Optional)

17 - Soy sauce
18 - Wasabi
19 - Pickled ginger

# Directions:

01 - Preheat oven to 400°F. Lightly grease a 12-cup muffin tin or insert silicone liners.
02 - Rinse sushi rice under cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 10 minutes.
03 - Mix rice vinegar, sugar, and salt in a small bowl. Microwave for 30 seconds until dissolved. Drizzle evenly over the warm rice and gently fold to combine. Let the seasoned rice cool to room temperature.
04 - Place salmon fillet on a foil-lined baking sheet. Combine soy sauce, sesame oil, honey, ginger, and garlic. Brush mixture over the salmon. Bake for 12 to 15 minutes or until the salmon is just cooked through. Flake the salmon with a fork and stir in the green onions.
05 - Cut each nori sheet in half to make 12 strips. Gently press a nori strip into each muffin cup so the edges extend above the rim.
06 - Add a generous tablespoon of seasoned rice to each nori-lined cup and press down gently. Top with a spoonful of flaked salmon, then add a slice of avocado and a few cucumber strips.
07 - Sprinkle each cup with toasted sesame seeds. Bake sushi cups for 5 minutes, just until the nori crisps and the filling is warmed through.
08 - Let sushi cups cool for 2 minutes. Carefully remove from muffin tin. Serve with soy sauce, wasabi, and pickled ginger if desired.

# Expert Advice:

01 -
  • Easy to make with pantry and fridge staples
  • Kid-friendly and customizable with different fillings
  • No sushi rolling skills needed
  • Feeds a crowd or packs up easily for lunchboxes
02 -
  • Packed with omegas from salmon and fiber from veggies
  • Perfect for prepping ahead for parties or weekday lunches
  • Freezes well if you leave off fresh veggies and avocado
03 -
  • Line your muffin tin with a little oil or use silicone liners to prevent sticking
  • Make sure your rice is only warm, not hot, when adding to nori or the seaweed will go soggy
  • Mix up the toppings and add lime or sriracha for a fun variation

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