Go Back
Baked sushi cups served on a plate, showcasing their crispy texture and flavorful filling

Baked Sushi Cups

Baked Sushi Cups are a delightful fusion of traditional sushi flavors and convenient, bite-sized portions, perfect for gatherings or quick meals.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cups
Course: Appetizer, Snack
Cuisine: Fusion, Japanese
Calories: 180
Ingredients Method Notes

Ingredients
  

For the sushi cups
  • 2 cups sushi rice Sticky rice ideal for forming cups
  • 2.5 cups water
  • 1 cup chopped vegetables (like cucumber, carrots, and avocado) Choose a variety for better flavor
  • 1 cup cooked protein (like shrimp, chicken, or tofu) Use any preferred protein
  • 3 tablespoons rice vinegar For seasoning the rice
  • 1 tablespoon sugar Balances the acidity
  • 1 teaspoon salt Enhances flavor
  • to taste soy sauce For serving
  • optional nori sheets For garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Rinse the sushi rice under cold water until the water runs clear.
  3. Combine the rinsed rice with water in a saucepan and bring it to a boil. Cover and reduce the heat to low, cooking for about 18 minutes.
  4. In a separate bowl, mix rice vinegar, sugar, and salt until dissolved, then stir into the cooked rice.
  5. Lightly grease a muffin tin and mold the sushi rice into the cups, pressing down to form wells.
Filling
  1. Fill each cup with the chopped vegetables and your choice of protein.
Baking
  1. Bake in the preheated oven for about 15-20 minutes or until the edges are golden and crispy.
  2. Allow the cups to cool slightly before removing them from the tin.
Serving
  1. Serve warm with soy sauce, garnished with nori if desired.

Notes

For best results, consider pairing with pickled ginger and wasabi. Store leftovers in an airtight container for up to 2-3 days.