These tuna sushi cups are a fun twist on traditional sushi! Made with canned tuna for a high-protein boost and simple, wholesome ingredients, these tuna sushi cups are a healthy and convenient snack or meal. Each cup is held by nori, making them easy to grab and enjoy on the go. Try this clean and delicious recipe for a tasty, no-fuss way to enjoy “sushi” at home.
Ingredients
- 2 cans of tuna, drained
- 1 cup cooked sushi rice
- You will need to use short grain or sushi rice so the rice doesn’t break apart
- 1–2 tsp rice vinegar
- Adds the classic tang flavor
- 1–2 tsp mayonnaise (adjust to taste)
- acts as a binding agent and adds creaminess
- Sriracha, to taste
- adds spiciness
- Salt, to taste
- flavor enhancement
- Nori sheets
- acts as the cup and holds all the ingredients
- 1 avocado, sliced
- adds creaminess
- Green onions, chopped
- brings brightness
- Sesame seeds
- adds nutiness
Click on the images for the direct link to the ingredients I used:
Tuna Sushi Cups Instructions
Cook the rice according to package instructions.
Once cooked, mix in rice vinegar and let it cool slightly.
Cut nori sheets into squares and line each muffin tin cavity with a piece of nori.
Add a scoop of rice into each nori-lined cup and gently press down to shape.
Bake the rice cups in a 300°F oven for about 5 minutes to help them hold their shape.
In a bowl, combine tuna, mayonnaise, sriracha, and a pinch of salt. Mix until well combined.
Top each rice cup with a spoonful of the tuna mixture.
Sprinkle sesame seeds over the tuna.
Garnish with sliced avocado and chopped green onions.
Tuna Sushi Cups
Ingredients
- 2 cans of tuna drained
- 1 cup cooked sushi rice
- 1 –2 tsp rice vinegar
- 1 –2 tsp mayonnaise adjust to taste
- Sriracha to taste
- Salt to taste
- Nori sheets
- 1 avocado sliced
- Green onions chopped
- Sesame seeds
Instructions
- * Cook the rice according to package instructions.
- * Once cooked, mix in rice vinegar and let it cool slightly.
- * Cut nori sheets into squares and line each muffin tin cavity with a piece of nori.
- * Add a scoop of rice into each nori-lined cup and gently press down to shape.
- * Bake the rice cups in a 300°F oven for about 5 minutes to help them hold their shape.
- * In a bowl, combine tuna, mayonnaise, sriracha, and a pinch of salt. Mix until well combined.
- * Top each rice cup with a spoonful of the tuna mixture.
- * Sprinkle sesame seeds over the tuna.
- * Garnish with sliced avocado and chopped green onions.
- Serve and enjoy!
Tuna Sushi Cups Storage Tips
Store tuna sushi cups in an airtight container in the fridge for 2-3 days.
It is best to keep the ingredients separate to prevent sogginess.
Ingredient Substitutions
Canned tuna –> imitation crab, cooked shrimp
Avocado –> other toppings like edamame, cucumbers
Sesame seeds –> Furikake
If ou enjoyed this tuna sushi cups recipe, you might also like my sushi bake with crab and salmon recipe.
Disclosure: Some links on this page are affiliate links, meaning that at no additional cost to you, we may receive compensation from purchases made through these links. As an Amazon Associate, I can earn from qualifying purchases.
