What kind of rice is best for muffin tin sushi cups?

Short-grain sushi rice is ideal. It’s sticky enough to hold its shape in the muffin tin and has the traditional texture sushi lovers expect. Avoid long-grain or basmati rice — they don’t stick and fall apart easily.

Can I make muffin tin sushi cups ahead of time?

Yes! These are perfect for meal prep or party prep: Assemble and store in the fridge for up to 2 days Best served cold or at room temperature Add garnishes just before serving to keep them fresh They're great for bento boxes, lunch prep, or early event setup.

Are muffin tin sushi cups served hot or cold?

They’re versatile! You can serve them: Warm – right after baking Room temperature – ideal for parties Cold – just like traditional sushi Each temperature highlights different textures — experiment and see what you prefer!

Can I make vegan or gluten-free versions?

Absolutely: Use tofu, avocado, or jackfruit as your filling Swap soy sauce for gluten-free tamari or coconut aminos Use vegan mayo and plant-based garnishes for a dairy-free finish These swaps still deliver full flavor and texture without sacrificing dietary needs.

Can I change the fillings?

Absolutely! While salmon and imitation crab are the classics, you can try spicy tuna, cooked shrimp, tofu, or even marinated mushrooms for a vegan twist. That’s the beauty of these sushi cups in muffin tin — they adapt to your taste and dietary needs.

Can I make sushi cups without rice?

If you’re looking for a low-carb alternative, swap the sushi rice with cauliflower rice or even mashed sweet potatoes. They won’t taste exactly the same but still make delicious baked sushi cups .

What kind of rice works best?

The secret to easy sushi cups lies in using short-grain white rice, such as Calrose or traditional sushi rice. These varieties are stickier, which helps the rice hold its shape inside the muffin tin. Long-grain rice, like basmati or jasmine, won’t provide the same texture and will likely fall apart.

7 Next-Level Muffin Tin Sushi Cups That Are Shockingly Easy

Description

These muffin tin sushi cups are easy, customizable, and ideal for appetizers or lunch. Make them with salmon, tofu, or veggies — no rolling needed!

Ingredients

Scale

For the Sushi Rice:

2 cups cooked short-grain white rice (like sushi rice or Calrose)
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon salt

Protein Options:

1 cup cooked or raw diced salmon (sushi-grade if raw)
OR 1 cup imitation crab, shredded
Optional: Cooked shrimp, tofu, or spicy tuna mix

For the Cups:

6–8 sheets of roasted seaweed (cut into quarters or rounds)
1 avocado, sliced
1/4 cup chopped green onions
2 tablespoons sesame seeds
1/4 cup Japanese mayo or Kewpie
1 tablespoon sriracha (for spicy mayo)
Optional toppings: cucumber, pickled ginger, jalapeños

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Instructions

Prepare the Sushi Rice
Mix vinegar, sugar, and salt until dissolved.
Gently fold the mixture into warm rice with a rice paddle.
Let cool slightly before using.
Assemble the Sushi Cups
Spray muffin tin lightly with oil or use silicone liners.
Place a piece of seaweed in each muffin cup.
Press 2 tablespoons of rice into the cup, shaping a well in the center.
Add Protein & Bake (if using cooked protein)
Add a spoonful of chosen protein (salmon, crab, shrimp).
Optional: bake at 350°F for 10–12 minutes for a warm version.
Top and Serve
Drizzle with spicy mayo.
Garnish with avocado, green onions, sesame seeds.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dinner
Method: No-bake or Baked
Cuisine: Japanese-American Fusion