Savory Sushi Bake Cups for a Fun Twist on Sushi Night

Savor the delicious flavors of Sushi Bake Cups, a portable twist on traditional sushi that’s perfect for any occasion.

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Prep Time 15

Cook Time 15

Cooling Time 5

Total Time 35

Servings: 4 cups

Course: Appetizers

Cuisine: Japanese

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 cup cooked salmon or canned tuna or shrimp
2 cups sushi rice short-grain or Jasmine rice can substitute
2 tablespoons rice vinegar white vinegar can be used if needed
1 teaspoon salt use sparingly for best taste

For the Topping

1/2 cup Kewpie mayo or regular mayo as alternative
2 tablespoons soy sauce or coconut aminos for gluten-free
2 tablespoons green onions finely chopped, or chives as alternative
1 tablespoon sesame seeds optional, omit if allergic

Assembly Essentials

4 sheets nori sheets no substitutes recommended
1 can non-stick cooking spray

Equipment

muffin tin
Mixing Bowls
Knife
Measuring cups
Spoon

Method

Step-by-Step Instructions for Sushi Bake Cups

Gather all your ingredients for the sushi bake cups.
Preheat your oven to 400°F (200°C) and grease the muffin tin.
In a bowl, mix cubed cooked salmon, Kewpie mayo, and soy sauce.
Cut nori sheets into squares and press them into the muffin tin.
Mix sushi rice, rice vinegar, and salt until sticky.
Spoon sushi rice into nori cups and fill halfway, topping with salmon mixture.
Sprinkle sesame seeds and green onions on top.
Bake for about 15 minutes until heated through and golden.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 28gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 700mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

For best results, use warm sushi rice during assembly and consider toppings like sesame oil for added flavor.

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