Description
Muffin Tin Sushi Cups are a fun and easy homemade treat that combines the flavors of sushi in a convenient baked form.
Ingredients
- 1 cup (200 g) sushi rice
- 1 1/4 cups (300 ml) water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 8 oz (225 g) skinless salmon fillet
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp honey
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 2 green onions, finely sliced
- 6 sheets nori (seaweed), halved
- 1 small avocado, sliced
- 1 small cucumber, julienned
- 1 tbsp toasted sesame seeds
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin or use silicone liners.
- Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a saucepan; bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.
- In a small bowl, combine rice vinegar, sugar, and salt. Microwave for 30 seconds to dissolve, then drizzle over warm rice. Gently fold to mix; let cool to room temperature.
- While the rice cools, place salmon on a baking sheet lined with foil. Mix soy sauce, sesame oil, honey, ginger, and garlic; brush over salmon. Bake for 12–15 minutes, until cooked through. Flake the salmon with a fork and mix with sliced green onions.
- Cut each nori sheet in half to make 12 strips. Gently press each nori strip into a muffin cup, letting the edges stick out.
- Place a heaping tablespoon of sushi rice into each nori-lined cup and press gently. Add a spoonful of flaked salmon. Top with a slice of avocado and cucumber.
- Sprinkle with sesame seeds. Bake for 5 minutes to crisp the nori and warm the filling.
- Let cool for 2 minutes before removing from the tin. Serve with soy sauce, wasabi, and pickled ginger as desired.
Notes
- For a vegetarian option, substitute the salmon with tofu or additional vegetables.
- These sushi cups can be served warm or at room temperature.
- Feel free to customize the fillings based on your preferences.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 30 mg