How to make sushi muffins?

To make sushi muffins (also known as Muffin Tin Sushi Cups ), start by pressing cooled, seasoned sushi rice into a muffin tin lined with nori. Add your favorite protein—like salmon, tuna, or tofu—along with sliced veggies and a drizzle of sauce. Bake at 375°F for 10–12 minutes or chill them if using raw or fresh ingredients. Pop them out and serve as bite-sized, no-roll sushi bites.

What is in salmon sushi?

Salmon sushi typically includes slices of fresh or smoked salmon, seasoned sushi rice, and sometimes nori. In Muffin Tin Sushi Cups , you can use raw salmon (for no-bake versions), cooked salmon, or even canned salmon. It pairs perfectly with avocado, cucumber, spicy mayo, or cream cheese for extra richness.

Is baked sushi eaten hot or cold?

Baked sushi can be enjoyed either warm or cold , depending on preference. Most people enjoy baked versions of Muffin Tin Sushi Cups fresh from the oven, as the warmth enhances the flavors and textures—especially when using spicy mayo or cheese. However, they can also be served cold for convenience or meal prepping.

How to make muffins without paper cups?

You can still make sushi muffins without paper liners. Use non-stick cooking spray in the muffin tray or line the cups with small squares of parchment paper or nori. Silicone muffin pans are another great option, allowing for easy removal and zero sticking.

Can I use aluminum foil as muffin liners?

Yes, aluminum foil can be shaped into DIY muffin liners. Just mold small pieces of foil around the bottom of a glass, then press into the muffin tin. Lightly spray with oil before adding rice to prevent sticking. This works well for both baked and chilled Muffin Tin Sushi Cups .

Can I make sushi bake with regular mayo?

Absolutely. If you don’t have Kewpie mayo, regular mayonnaise works just fine. You can mix it with sriracha, soy sauce, or a dash of sesame oil for flavor. For a creamier texture, add a bit of sour cream or Greek yogurt. This sauce works great in both sushi bakes and sushi muffins.

Can I use canned salmon for sushi bake?

Yes, canned salmon is a great substitute for fresh fish in both sushi bakes and Muffin Tin Sushi Cups . It’s affordable, shelf-stable, and easy to mix with mayo or seasoning. Just drain it well to remove excess moisture before layering it into your sushi cups.

What vinegar do you use for sushi rice?

The best choice for sushi rice is unseasoned rice vinegar . It’s light and slightly sweet, which balances perfectly with sugar and salt to flavor your rice. You can also use seasoned rice vinegar (adjusting the added sugar), or even apple cider vinegar in a pinch, though the taste will be slightly different.

Muffin Tin Sushi Cups – The Best No-Roll Sushi Recipe for Easy Meals

Name: Muffin Tin Sushi Cups: The Creative Sushi Trend You Need to Try
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Japanese-Inspired
Ingredients: · 2 cups cooked sushi rice; · 1/3 cup rice vinegar (mixed with 3 tbsp sugar, 1½ tsp salt); · 6 sheets nori (cut into 3×3 squares); · 1 cup cooked or canned salmon; · ½ cup diced cucumber; · ½ avocado, sliced; · 2 tbsp spicy mayo; · Optional: sesame seeds, green onions

Muffin Tin Sushi Cups: The Creative Sushi Trend You Need to Try

Print Recipe

Muffin Tin Sushi Cups are a fun, mess-free twist on traditional sushi that’s perfect for parties, lunches, or meal prep. Packed with flavorful sushi rice, fresh salmon, creamy avocado, and a drizzle of soy sauce, these mini sushi bites are easy to customize and even easier to love. Best of all, no rolling required—just layer, bake, and enjoy!

Author: Samy
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Yield: 12 sushi cups
Category: Appetizer, Snack
Method: Baked
Cuisine: Japanese-Inspired

Ingredients

· 2 cups cooked sushi rice
· 1/3 cup rice vinegar (mixed with 3 tbsp sugar, 1½ tsp salt)
· 6 sheets nori (cut into 3×3 squares)
· 1 cup cooked or canned salmon
· ½ cup diced cucumber
· ½ avocado, sliced
· 2 tbsp spicy mayo
· Optional: sesame seeds, green onions

Instructions

1. Preheat oven to 375°F.
2. Line muffin tin with nori squares or grease well.
3. Press 1 tbsp of cooled sushi rice into each cup.
4. Top with protein and vegetables.
5. Drizzle with spicy mayo or desired sauce.
6. Bake for 10–12 minutes, or chill for 20 minutes if using raw ingredients.
7. Serve warm or cold. Garnish with sesame seeds and green onions.

Notes

Want to make it vegetarian? Swap salmon for diced cucumber or marinated tofu.
Add spicy mayo or wasabi for a flavor boost.

Best served warm or at room temperature.

Nutrition

Serving Size: 12 sushi cups
Calories: 110
Sugar: 0.8g
Sodium: 180mg
Fat: 4g
Saturated Fat: 0.8g
Unsaturated Fat: 3.2g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 5g
Cholesterol: 10mg

Keywords: Muffin Tin Sushi Cups ; Salmon, sushi rice, soy sauce, sesame seeds, rice vinegar

Find it online: https://www.samyrecipes.com/muffin-tin-sushi-cups/