Name: Sushi Cupcakes Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 12 oz skinless salmon; 4 cups cooked sushi/medium-grain rice; 3 tbsp rice vinegar; 1 tbsp sugar; 1/2 tbsp sesame oil; 6 sushi nori sheets (cut into 4 squares (24 small squares in total)); 1 oz radish (thinly sliced); 7 oz avocado (cut into chunks that fit the mold); 2 oz carrot (about half a medium, peeled and julienned); 1 tbsp black sesame seeds (toasted); 1 tbsp ginger (julienned); 3 1/2 tbsp reduced-sodium soy sauce

Our sushi cupcakes recipe adds a fun twist to the Japanese staple.

Sushi has long been a favorite of many. It may look just like rice and seafood made cute and small, but sushi lovers know better.

What Does Sushi Taste Like?

First of all, sushi uses a special rice with a soft, slightly chewy texture and a floral aroma. It’s seasoned with vinegar, sugar, and sesame oil, so it’s lightly sweet and sour, and has a complex mix of aromas.

Each roll of rice is topped with one slice of either cooked octopus, squid, shrimp, eel, or raw fish. Common fish for sushi are sushi-grade salmon and tuna, each has its own distinct taste and smell and just melts in the mouth. Ask any sushi lovers you know — they’re addictive.

Sushi is almost always served with soy sauce, pungent wasabi, and pickled ginger to cleanse the palate in between bites. Sushi soy sauce is specially fermented and possesses a floral, alcohol-like fragrance that ties everything together.

What Are Sushi Cupcakes?

Sushi cupcakes are sushi, but with its components arranged like cupcakes. The ‘cups’ are made of dried seaweed, but instead of cake and frosting, they hold sushi rice and a variety of sushi toppings.

Today’s sushi cupcakes recipe calls for salmon and avocado, and balances their richness with some crisp carrots and pungent radish. They complement each other, both visually and in terms of taste.

Is Raw Fish Safe to Eat?

Consuming raw fish comes with risks of introducing harmful bacteria, parasites, and pollutants into the body. Hence, it’s crucial to prepare sushi at home using sushi-grade or sashimi-grade ingredients purchased from a reputable source. The fish is inspected and specially treated, minimizing the risks to a great extent.

Other than that, salmon is a good source of omega-3 fatty acids like EPA and DHA, which are proven to be beneficial to the brain. These fats are very sensitive to heat so if you were to compare eating cooked or raw salmon, the latter would give you more healthy fats.

Are Sushi Cupcakes Good for You?

Sushi itself is quite a wholesome meal with cooked rice and fish. Sometimes, vegetables like dried seaweed, avocados, and carrots are included, making it more nutritious.

507 calories
2.4 g saturated fat
568 mg sodium

To learn more about nutritional amounts for a healthy diet, have a look at our guidelines.

Ingredients for Sushi Cupcakes

1. Sushi Rice

You can get sushi rice in many Asian stores. If you don’t have any nearby, any medium white rice can also be used (it won’t be as good but, it will still be good.)

2. Seaweed Sheets

You can find these under the name ‘nori sheets’ or ‘sushi seaweed sheets’. Make sure they are sheets and not seaweed flakes, as flakes clearly can’t be used to wrap your sushi.

3. Toppings

Both salmon and tuna (sashimi-grade, of course) are nutritious fish options that you can easily find in stores and online. We use salmon as it’s softer and less chewy than tuna.

As aforementioned, we put the salmon together with avocado, carrots, and radish. You can replace carrots with cucumbers for a juicier bite.

4. Accompaniment

For soy sauce, people often go for ‘sushi soy sauce’, but we think that any Japanese brand has the same sort of special aroma. We often use Kikkoman’s reduced-sodium soy sauce, available for purchase at Walmart (link in ingredients list).

Sushi is also served with wasabi and pickled ginger, but unlike the sauce, some people might not enjoy their pungent taste. If you’re a big fan, feel free to have however much you want.

How to Make Sushi Cupcakes

The steps are quite easy and quick:

Slice salmon.
Mix the rice with seasonings.
Into each slot of the cup cake pan place nori sheets and rice.
Arrange toppings on top of each ‘cupcake’.
Make the dipping sauce. Refrigerate until ready to serve.

For more details, have a look at our printable ‘sushi cupcakes recipe’ card at the bottom of this article.

How Long Does Sushi Last?

Raw seafood like fish spoils quickly, so once made, these sushi cupcakes should be eaten right away, or within 2 hours max. For the best result, place the fish on top of a bowl of ice, and refrigerate along with the other components separately until serving.

Can You Freeze Sushi Cupcakes?

As we’re working with sushi-grade fish, which was already frozen before use, it’s best to consume it right away. Refreezing fish, thawing it, then consuming it raw is a food safety no-no.

Side Dishes for Sushi Cupcakes

We decided to pair these cupcakes with another one of Japan's popular savory treats: tempura. Its crispy texture and addictive dip make it a popular accompaniment to many Japanese dishes.

We also serve these two with a sweet, fragrant pineapple ginger juice. The warmth from ginger ties everything together nicely.

Salmon Sushi Cupcakes Recipe