Description
Baked Sushi Cups are playful, comforting food that feels like a celebration disguised as a quick dinner idea, perfect for weeknights or gatherings.
Ingredients
Scale
- 2 cups cooked sushi rice, cooled slightly
- 2 teaspoons rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sesame oil
- 4 sheets nori, cut into 12 strips
- 8 ounces cooked shrimp or imitation crab, chopped
- 1 small cucumber, cut into thin matchsticks
- 1 avocado, sliced
- 2 tablespoons scallions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Optional spicy mayo: 1/4 cup mayonnaise mixed with 1 teaspoon sriracha
- Optional pickled ginger and soy for serving
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a standard muffin tin so the nori and rice won’t stick.
- Mix the cooled sushi rice with rice vinegar, soy sauce, and sesame oil. Taste for seasoning; the rice should be savory with a hint of tang.
- Press a strip of nori into each muffin cup, leaving a little overhang.
- Divide the seasoned rice into 12 portions and firmly press into the nori-lined cups.
- Add a layer of chopped shrimp or your chosen protein. Top with cucumber matchsticks and a slice of avocado for richness.
- Bake for 10 to 12 minutes so the rice edges toast and the nori becomes crisp.
- Remove, let cool for 5 minutes, then gently lift the cups from the tin. Finish with scallions, sesame seeds, and spicy mayo if using.
- Serve warm and enjoy!
Notes
For a gluten-free version, use tamari instead of soy sauce. To make them vegan, replace seafood with marinated tofu and use vegan mayo.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg
Keywords: sushi, baked sushi cups, quick dinner, family meal