Muffin Tin Sushi (Vegan)

My straightforward muffin tin sushi is reliable for packed lunches and snacks on the go. It is gluten-free, oil-free, and packed with whole grains.

I came late to liking sushi. I have never liked fish (nor will I ever), so it was hard for me to disassociate fish from sushi. When I finally got around to sampling my first California rolls, made with brown rice and packed with some of my go-to vegetables, it was a revelation. Whole grains, umami, salty, pungent (wasabi and ginger!), and faintly sweet and sour–it was everything I loved eating in one convenient package.

If you are likewise a fan of vegetable-based sushi, I have a quick and plain solution for you: my straightforward muffin tin sushi. Rather than rolls, the sushi rice, plus assorted vegetables, is pressed inside of a seaweed (nori)-lined muffin cup. The results are plain, satisfying, and generous in size, making them reliable for lunches as well as snacks.

Why You Will Love this Muffin Tin Sushi

• Vegan (egg-free, dairy-free)
• Gluten-free
• Oil-free
• Made with whole grains
• Straightforward to make
• Portable (reliable for lunches and snacks on the go)

Ingredients for Muffin Tin Sushi

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• uncooked short-grain brown rice
• rice vinegar (or apple cider vinegar or white vinegar)
• soy sauce (or liquid aminos, or coconut aminos)
• cane sugar (or the sweetener of your choice)
• powdered wasabi (see recipe notes for options)
• nori (seaweed paper)
• frozen shelled edamame
• peeled, shredded carrots (about 1 medium carrot)
• red bell pepper
• green onions, thinly sliced
• white or black sesame seeds

Nori is sold in square sheets, which makes prepping it for the muffin tin cups especially straightforward. Simply cut each sheet into quarters.

Step by Step Directions

Note that the complete instructions are also in the recipe card below.

• Prepare the brown rice according to the package directions.
• Meanwhile, in a small bowl or cup, whisk together the vinegar, soy sauce, sugar, wasabi, and 1 tablespoon (15 mL) hot water. Season with salt (or more soy sauce) and pepper to taste.
• Transfer the cooked rice to a large bowl. Drizzle with the vinegar mixture, stirring to combine. Cool for 10 minutes.
• Stir in the vegetables (edamame, carrots, bell pepper and green onions) until combined.
• Fold the nori sheets into quarters, pressing along fold lines. Unfold and cut along the fold lines to create iquarters.
• Center 1 square over each prepared cup (do not push down into cup).Place about 1/2 cup of the rice mixture in middle of nori square, pressing the nori and rice mixture firmly into the muffin cup.
• Repeat with the remaining rice and nori. Sprinkle the tops of the muffin tin sushi with sesame seeds.
• Refrigerate the sushi for at least 2 hours until cold. Remove sushi from the muffin tin and serve.

Frequently Asked Questions

• How should I store the straightforward muffin tin sushi?Store in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing the muffin tin sushi.
• Where can I find wasabi?You can find small containers of wasabi powder (Japanese horseradish) in the Asian foods section of most well-stocked supermarkets. If you do not have it, feel free to add a pinch or splash or cayenne or hot sauce (e.g. sriracha).
• What can I use as a sweetener in place of cane sugar?Feel free to use the sweetener of your choice, even if it is unconventional. For example, coconut sugar, maple syrup or agave nectar.
• Can I vary the vegetables with other options?Yes. I added shredded carrots, cooked edamame, green onions and a bit of red bell pepper to my rice mix, but use whichever vegetables you like or have on hand.
• What are some other ways to vary the muffin tin sushi?You can also keep the seasoned rice mixture plain and then top the sushi muffins with toppings later. Tthis works especially well for avocado and cucumber, which are great to mix in if you plan to serve the pucks the same day, but are reliable added later if you intend to store the pucks for several days.
• Can I add pickled ginger to the muffin tin sushi?Yes! If your supermarket happens to sell pickled ginger in the Asian foods section, I strongly recommend adding a chopped tablespoon (or two) to the rice mix, or adding a small amount on top of the prepared muffins before serving.

Happy (portable) eating!