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These muffin tin sushi cups are my go-to for gatherings when I want something festive and easy. Imagine savory baked salmon and seasoned sushi rice hugged in crisp nori with creamy avocado and crunch from cucumber, all in an adorable hand-held bite. Whether you are making them for a party, for the kids, or just for a fun dinner, everyone loves how portable and flavorful they are.
My friends always ask for this after trying it at a potluck. It is now a staple for family movie night because it disappears faster than any takeout.
Ingredients
- Sushi rice: Gives a perfect sticky base that holds together when baked. Look for short-grain Japanese rice for the best texture.
- Rice vinegar: Adds tang and brightness. Use seasoned rice vinegar for more flavor or adjust sugar and salt as needed.
- Sugar: Naturally balances the vinegar’s acidity without overwhelming.
- Fine salt: Brings out the subtle flavors in the rice.
- Salmon fillet: The protein star. Choose center-cut fillets with even thickness and vibrant color for best results.
- Soy sauce: Provides deep savory notes. Opt for low-sodium if you prefer less salt.
- Sesame oil: Contributes rich nuttiness and a gorgeous aroma. Toasted is ideal for flavor.
- Honey: Helps caramelize the salmon and rounds out the umami.
- Fresh ginger: Brings a gentle zing. Peel before grating for the freshest taste.
- Garlic: Gives a mellow heat. Use a microplane for even mincing.
- Green onions: Offer mild sharpness and pretty flecks of color. Go for crisp bright stalks.
- Nori sheets: Form the edible "cup" and crisp in the oven. Look for full-sized sushi nori with a green-black hue.
- Avocado: Adds creamy richness and a vibrant pop of green. Use ripe but still slightly firm fruit for clean slices.
- Cucumber: Provides crunchy freshness. Choose small, thin-skinned varieties if possible.
- Toasted sesame seeds: Sprinkle extra aroma and crunch. Always buy pre-toasted or toast a batch in a dry pan for deeper flavor.
- Optional soy sauce, wasabi, and pickled ginger: Elevate these cups to restaurant level.
Step-by-Step Instructions
- Prepare the Rice:
- Rinse the sushi rice thoroughly under cold water until the water runs almost clear to remove extra starch. Combine the rinsed rice and measured water in a medium saucepan. Bring to a gentle boil over medium heat then immediately reduce to a low simmer. Cover tightly and cook for 15 minutes. Take off the heat and keep covered for another 10 minutes so the steam finishes the cooking.
- Season the Rice:
- Mix rice vinegar, sugar, and salt in a small microwave-safe bowl and heat for about 30 seconds until dissolved. Drizzle this over the hot rice. Gently fold with a wide spatula so every grain gets seasoned. Cool to room temperature uncovered for best texture.
- Roast the Salmon:
- Line a baking sheet with foil for easy cleanup. Place your salmon fillet in the center. In a separate bowl whisk together the soy sauce, sesame oil, honey, ginger, and garlic. Brush this mixture evenly over the salmon. Bake at 400 degrees Fahrenheit until just cooked through and the fish flakes easily with a fork usually 12 to 15 minutes. Let cool slightly and then flake into bite-sized pieces with a fork. Toss with sliced green onions.
- Shape the Cups:
- Take each nori sheet and cut it in half across the middle so you have 12 strips. Press each sheet carefully into a prepared muffin cup letting the edges rise above the rim for a petal effect.
- Fill the Cups:
- Spoon a heaping tablespoon of seasoned sushi rice into each nori-lined muffin cup. Use the back of your spoon to gently press the rice so it forms a little well. Mound a generous spoonful of seasoned flaked salmon on top. Add a slice of avocado and some cucumber matchsticks.
- Bake and Finish:
- Sprinkle with toasted sesame seeds. Pop the whole tray back in the oven for five minutes just to warm everything through and crisp the nori edges. The smell is amazing.
- Serve:
- Let your sushi cups cool in the tin for a few minutes so they set up and are easy to lift. Gently loosen with a spoon or lift with your fingers. Arrange on a platter and serve with small bowls of soy sauce wasabi and pickled ginger.
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Each time I make these I love sneaking extra ginger into the mix for its zingy warmth. My son once helped sprinkle sesame seeds over the whole tray and it turned into the prettiest sushi batch we ever had.
Storage Tips
Keep any leftover sushi cups stored in an airtight container in the fridge for up to two days. They taste great cold for lunch boxes. For longer storage assemble the cups but do not bake them then freeze in a single layer. Bake straight from frozen adding a few extra minutes to the cook time.
Ingredient Substitutions
Try flaked cooked shrimp or canned tuna to swap for salmon. For a vegetarian version marinated cubes of tofu work perfectly. If you run out of avocado thinly sliced mango brings a lovely sweetness.
Serving Suggestions
Lay sushi cups on a big wood board and put small bowls of spicy mayo or sweet chili sauce alongside. For a light dinner serve with a seaweed salad and miso soup. At parties they are perfect as finger food appetizers with pickled ginger and wasabi on the side.
Cultural Context
Inspired by Japanese sushi with a twist this recipe borrows the seasoned rice and nori packet but bakes it American potluck style. Sushi rice in hand-held form is perfect for kids and anyone who is nervous about using chopsticks.
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Common Questions
- → Can I use canned fish instead of salmon?
Yes, canned tuna or cooked shrimp can replace the salmon for convenience or variety in flavor.
- → Is there a vegetarian option?
Absolutely. Swap salmon for marinated tofu or mushrooms to make vegetarian sushi cups.
- → How do I keep the nori crispy?
Bake the assembled cups briefly and serve soon after cooling for the crispiest nori texture.
- → Are muffin tin sushi cups good for meal prep?
They are best enjoyed fresh but can be prepped in advance and assembled just before baking for freshness.
- → What sauces pair well with sushi cups?
Soy sauce, wasabi, pickled ginger, spicy mayo, or eel sauce all complement the flavors beautifully.
- → Can I freeze muffin tin sushi cups?
Freezing is not recommended as rice and nori can change texture, but leftovers can be chilled and eaten within a day.