Canned Tuna Sushi Bake Cups (Print)

Baked cups of seasoned sushi rice topped with creamy tuna, mozzarella, and savory breadcrumbs.

# Components:

→ Rice

01 - 2 cups cooked sushi rice, warm
02 - 2 tablespoons rice vinegar
03 - 1 tablespoon sugar
04 - 1/2 teaspoon salt

→ Tuna Filling

05 - 2 cans (5 ounces each) tuna in water, drained
06 - 1/4 cup mayonnaise, preferably Japanese Kewpie
07 - 1 tablespoon sriracha (optional)
08 - 1 teaspoon soy sauce
09 - 1 tablespoon 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 teaspoon sesame seeds

→ For Serving & Garnish (optional)

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

# Directions:

01 - Preheat oven to 375°F and lightly grease a 12-cup muffin tin.
02 - Combine warm cooked sushi rice with rice vinegar, sugar, and salt; mix until evenly seasoned.
03 - Line each muffin cup with a half sheet of roasted nori, pressing gently to form a cup shape.
04 - Divide the seasoned rice evenly into each nori-lined cup, pressing gently to pack.
05 - Mix tuna, mayonnaise, sriracha, soy sauce, and green onions until creamy and well combined.
06 - Spoon the tuna mixture evenly over the packed rice in each cup.
07 - Sprinkle mozzarella cheese and panko breadcrumbs over each cup.
08 - Bake for 15 to 20 minutes until the tops are golden brown and bubbly.
09 - Allow to cool in the tin for 5 minutes, then gently lift each cup out.
10 - Sprinkle with sesame seeds and garnish with avocado slices, extra sriracha, or green onions as desired. Serve warm.

# Expert Advice:

01 -
  • No rolling mats, just layers of all the best sushi flavors in an oven-friendly bite.
  • My friends ask for them at every gathering, and the customizable fillings mean everyone wins.
02 -
  • Packing the rice too tightly makes for dense, chewy cups—press gently until just set.
  • Checking the panko for golden color at the 15-minute mark saves them from burning; ovens can be sneaky.
03 -
  • A silicone muffin pan makes unmolding a breeze, no sticking or tearing nori.
  • Wetting your fingertips before pressing the rice prevents sticky palms and frustration.
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