Name: Baked Sushi Cups
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 large nori sheets ((cut into 4 squares)); 1 (185 g) canned tuna in water ((drained)); 50 g cream cheese; 3 tbsp kewpie mayo; 3 cups cooked sushi rice ((see notes)); 2 tbsp rice vinegar; 2 tsp white sugar; ½ tsp salt; ½ tbsp sesame oil; Kewpie mayo; Sriracha; Furikake; Sliced spring onions; Fried onions

Here’s another TikTok trend that I am glad I made – Baked Sushi Cups.

I haven’t baked in a while. It’s not because the weather is so hot to use the oven, but because there are things inside the oven that are hard for me to remove.😅

I’ve been suffering from Sciatica for more than a month. It makes it difficult for me to carry things among others. I did undergo therapy sessions and the pain went away for few days. I was happy because I know I’ll be able to do stuff I usually enjoy like baking. My energy level is better than before. However, the pain came back after 5 days. Not the same level of pain, but the pain is still there. The pain comes and goes. Having Rheumatoid Arthritis and Sciatica at the same time makes me really weak. So, whenever I feel good, I do stuff.

Thank goodness to pain relievers and steroids, I was able to enjoy my baking session and made these Baked Sushi Cups.🥳

This is a fun take on the sushi bake that has gone viral before. Now, in mini form, these can be enjoyed mess-free and I love that they are in individual servings. Like the sushi bake in large tray, these ones are easy to make and has few ingredients, too. The sushi rice is not dry, and the tuna as well as the toppings are so big on flavor.

And I am so excited to make a mini version of California Maki Sushi Bake when mangoes are in season here in UAE.

NOTES ON BAKED SUSHI CUPS:

Please see the notes on how I cooked my sushi rice.
Adding fried onions as toppings is optional but give a nice crunch.
I made 12 baked sushi cups.

WANNA SEE HOW I MADE THIS?

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Baked Sushi Cups

My take on the TikTok trend baked sushi cups. Now, in mini form, these can be enjoyed mess-free and I love that they are already in individual servings. Delicious!!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 12 baked sushi cups

Author Jhuls @ The Not So Creative Cook

Ingredients

3 large nori sheets (cut into 4 squares)

For the tuna:

1 (185 g) canned tuna in water (drained)
50 g cream cheese
3 tbsp kewpie mayo

For the rice:

3 cups cooked sushi rice (see notes)
2 tbsp rice vinegar
2 tsp white sugar
½ tsp salt
½ tbsp sesame oil

For the toppings:

Kewpie mayo
Sriracha
Furikake
Sliced spring onions
Fried onions

Instructions

Cook the sushi rice according the package instructions (or see notes). 250 g of uncooked rice yields up to about 3 cups of cooked rice. I measured cooked rice using the standard measuring cup which is 1 cup = 250 ml, not the rice cooker cup.
Preheat the oven to 400 F. Prepare a muffin pan.
In a bowl, combine all rice ingredients and mix.
Using another bowl, combine all ingredients for the tuna mixture and mix.
Place a cut nori sheet on each cavity of the muffin pan. Add about 3-4 tbsp of cooked sushi rice on top of the nori sheet and press down the rice.
Top each rice with some furikake and then the tuna mixture.
Bake in a 400 F preheated oven for 15-20 minutes.
When done baking, carefully remove the sushi cups and transfer to a plate.
Top each sushi cups with mayo, sriracha, furikake, spring onions and fried onions.

Recipe Notes

Use any brand of sushi rice and follow the package instructions. I used the BLUE DRAGON brand. (HOW I COOKED THE SUSHI RICE: (1) I weighed 250 g of uncooked sushi rice; washed 3 times. (2) I added 435 ml (1 ¾ cups) of water, and then cooked using a rice cooker.) 250 g of uncooked rice yields about 3 cups of cooked rice. I measured cooked rice using the standard measuring cup which is 1 cup = 250 ml, not the rice cooker cup.
Adding fried onions as toppings is optional but give a nice crunch.
I made 12 baked sushi cups.