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    Recipes » Recipes

    Muffin Tin Sushi Cups (Vegan + GF)

    Last updated - September 9, 2021; Published - July 9, 2017 By Rhian Williams 11 Comments

    Jump to Recipe Print Recipe

    These Muffin Tin Sushi Cups are super easy to make, so adorable and full of healthy goodness!

    Muffin Tin Sushi Cups (Vegan + GF)

    I've been so into thinking up easier twists of well-loved recipes recently (hello Lazy Falafel). I haven't posted many sushi recipes on my blog other than this Onigiri and this Onigirazu, so I got thinking about some new sushi recipes and wanted to make something with a fun new twist!

    Muffin Tin Sushi Cups (Vegan + GF)

    I was thinking about how cute things like Onigiri are, but how they can be quite time-consuming to make and potentially a little fiddly too. These Muffin Tin Sushi Cups have all the kawaii-qualities* of onigiri, without taking as much time or effort to make. Hurrah! They are also seaweed-free, which is a blessing for all those nori haters out there.

    *kawaii = a very popular Japanese word that means cute

    Muffin Tin Sushi Cups (Vegan + GF)

    So what's great about these Muffin Tin Sushi Cups is that instead of having to mould the rice with your hands like onigiri or having to use a sushi mat like for sushi rolls, the muffin cases will do the hard work for you! Just press some cooked rice into the muffin cases using either your hands or the bottom of a small glass, and you'll have some pretty cute Sushi Cups on your hands.

    The fun part is the filling! I wanted to make sure this vegan sushi would be delicious without fish, and experimented with various different fillings. My absolute favourite was this edamame paste inspired by this edamame pesto - it has a rich flavour and almost melts in your mouth in a way reminiscent of raw fish.

    I used this edamame paste to fill half of the sushi cups, then filled the other half of them with chunks of creamy avocado. I then topped them with some finely sliced sweet red pepper and grated carrot, and finished them off with some seaweed flakes and black sesame seeds.

    You can use whatever you want though. Other delicious fillings include:

    • Chickpea "tuna mayonnaise"
    • Vegan Egg Mayonnaise
    • Chickpea "chicken mayonnaise"
    • Cucumber
    • Diced cooked beetroot
    • Scrambled teriyaki tofu
    • Miso Seaweed Salad

    ..or whatever else you like!

    Muffin Tin Sushi Cups (Vegan + GF)

    These Sushi Cups make a perfect easy yet filling and nutritious lunch or dinner, but are easily portable so would also be great for packed lunches or picnics too. You could even serve them to guests at a dinner party as they can look pretty fancy, especially if you serve them on a cake stand!

    Looking for more easy, plant-based twists on your favourite recipes? You might like my:

    • Lazy Samosa Lettuce Cups
    • Lazy Falafel Lettuce Wraps
    • Vegan "Crispy Duck" Lettuce Wraps

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

    Helpful tools to make these Muffin Tin Sushi Cups:

    food processor

    blender

    hand-held stick blender

    Muffin Tin Sushi Cups (Vegan + GF)

    Muffin Tin Sushi Cups (Vegan + GF)

    These Muffin Tin Sushi Cups are super easy to make, so adorable and full of healthy goodness! 
    4.13 from 8 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Japanese
    Keyword: easy sushi, things to make with a muffin tin, vegan packed lunch idea, vegan sushi
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 12 sushi cups
    Calories: 93kcal
    Author: Rhian Williams

    Ingredients

    For the rice:

    • 1 cup sushi rice (make sure you use sticky glutinous rice)

    For the edamame paste:

    • 50 g (⅓ cup) edamame
    • 1 tablespoon tamari (or soy sauce if not gluten-free)
    • 2 tablespoons lemon juice (or sub 1 tablespoon apple cider vinegar)

    To fill the sushi cups:

    • 1 avocado , peeled and diced
    • ½ carrot , peeled and grated
    • ½ red pepper , thinly sliced

    To serve (optional):

    • Black sesame seeds
    • Seaweed flakes
    • Shichimi (Japanese seven-spice powder)
    • Tamari (or soy sauce if not gluten-free)
    • Wasabi
    • Pickled ginger

    Instructions

    For the rice:

    • Cook the rice according to instructions on packet 
    • Lay out 12 muffin cases in a muffin tin
    • Divide the rice between the 12 cases
    • Press the rice down into each muffin case using either your hands or the bottom of a small glass - make sure either your hands or the glass are wet before you do this, so that the rice doesn't stick! 

    For the edamame paste:

    • Boil the edamame according to instructions on packet
    • Add edamame to a blender or food processor (or hand-held blender) along with other ingredients and whizz until completely smooth. Taste and adjust seasonings as necessary

    To fill the sushi cups:

    • Divide the edamame paste between 6 of the sushi cups - put about a heaped teaspoon into each one 
    • Divide the avocado between the remaining 6 cups 
    • Top half of the sushi cups with the grated carrot and the other half with the red pepper

    To serve:

    • Sprinkle the sushi cups with black sesame seeds, seaweed and shichimi if desired. Serve with tamari (or soy sauce), wasabi and pickled ginger!

    Notes

    Other delicious fillings include:
    • Chickpea “tuna mayonnaise”
    • Vegan Egg Mayonnaise
    • Chickpea “chicken mayonnaise”
    • Cucumber
    • Diced boiled beetroot
    • Scrambled teriyaki tofu
    • Miso Seaweed Salad
    Nutrition Facts
    Muffin Tin Sushi Cups (Vegan + GF)
    Amount Per Serving
    Calories 93 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 1g5%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Sodium 88mg4%
    Potassium 136mg4%
    Carbohydrates 15g5%
    Fiber 2g8%
    Sugar 1g1%
    Protein 2g4%
    Vitamin A 604IU12%
    Vitamin C 9mg11%
    Calcium 8mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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    1. Anonymous

      October 30, 2022 at 9:01 am

      Hi! I'm planning on making these for a party and wonder-have you any tips for storage, and how far in advance could they be made? I will be cooking and baking up a storm, and need to really plan my good prep schedule!

      Reply
      • Rhian Williams

        October 31, 2022 at 4:05 am

        Thank you! They do taste best made on the day, but you can make them the day before! Hope that helps!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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