Canned Tuna Sushi Bake Cups (View Print Version)

Baked cups combining creamy tuna and seasoned sushi rice for tasty, bite-sized meals.

# What You'll Need:

→ Rice

01 - 2 cups cooked sushi rice, warm
02 - 2 tbsp rice vinegar
03 - 1 tbsp sugar
04 - 1/2 tsp salt

→ Tuna Filling

05 - 2 cans (5 oz each) tuna in water, drained
06 - 1/4 cup mayonnaise (preferably Japanese Kewpie)
07 - 1 tbsp sriracha (optional)
08 - 1 tsp soy sauce
09 - 1 tbsp finely chopped green onions

→ Additional

10 - 6 sheets roasted nori, halved
11 - 1/4 cup shredded mozzarella cheese
12 - 1/4 cup Japanese-style panko breadcrumbs
13 - 1 tsp sesame seeds

→ For Serving & Garnish

14 - Sliced avocado
15 - Extra sriracha or spicy mayo
16 - Sliced green onions

# Method:

01 - Preheat oven to 375°F. Lightly grease a 12-cup muffin tin.
02 - In a bowl, combine warm cooked sushi rice with rice vinegar, sugar, and salt. Mix thoroughly.
03 - Press a half sheet of roasted nori gently into the bottom and sides of each muffin cup to form a cup shape.
04 - Divide seasoned rice evenly among muffin cups, pressing lightly to pack without crushing.
05 - In a separate bowl, blend drained tuna, mayonnaise, sriracha (if using), soy sauce, and green onions until smooth and creamy.
06 - Spoon the tuna mixture evenly over the rice layer in each muffin cup.
07 - Sprinkle shredded mozzarella and panko breadcrumbs atop each tuna cup.
08 - Bake in preheated oven for 15 to 20 minutes until tops are golden and bubbling.
09 - Allow bake cups to cool in the tin for 5 minutes before gently lifting them out.
10 - Sprinkle sesame seeds and garnish with avocado slices, extra sriracha, or sliced green onions as desired. Serve warm.

# Expert Advice:

01 -
  • You get all those sushi flavors without the stress of rolling, and it’s impossible to make them look bad.
  • They’re the kind of snack that vanishes at parties—my friends swear they’re more fun than pizza bites.
02 -
  • If the nori is too dry or brittle, it’ll crack—wave it briefly over the stove flame to soften before pressing.
  • Letting the cups cool for a few minutes is the trick to getting clean edges—don’t rush this, or they’ll fall apart.
03 -
  • Use damp hands when pressing rice into the cups to prevent sticking and keep layers even.
  • A little squeeze of lemon over the finished cups brightens everything up—my not-so-secret trick for extra freshness.
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