Skip to Content

Easy Muffin Tin Sushi (Vegan, Gluten-Free)

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

vegan muffin tin sushi on a beige and white napkin

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 favorite 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 fishes sushi, I have a quick and simple solution for you: my easy 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 simple, delicious, and generous in size, making them perfect for lunches as well as snacks.

Recipe Benefits

  • Vegan (egg-free, dairy-free)
  • Gluten-free
  • Oil-free
  • Made with whole grains
  • Easy to make
  • Portable (perfect for lunches and snacks on the go)
overhead shot of vegan muffin tin sushi

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

  • 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 easy. Simply cut each sheet into quarters.

4 squares of nori on a piece of slate

Step by Step Directions

Note that the complete directions 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.

FAQ

  • How should I store the easy 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 best 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!

vegan muffin tin sushi on a beige napkin
vegan muffin tin sushi on a beige napkin

Easy Muffin Tin Sushi (vegan, gluten-free)

Yield: 8 sushi "muffins"
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

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

Ingredients

  • 1 cup uncooked short-grain brown rice
  • 2 tablespoons (30 mL) vinegar (rice vinegar, apple cider vinegar, white vinegar)
  • 2 teaspoons (10 mL) soy sauce (or liquid aminos, or coconut aminos)
  • 1 and 1/2 teaspoons cane sugar (see below for options)
  • 1 teaspoon powdered wasabi (see notes for options)
  • 2 sheets (squares) nori (seaweed paper)
  • 3/4 shelled edamame, cooked and cooled according to package
  • 1/2 cup peeled, shredded carrots (about 1 medium carrot)
  • 1/3 cup chopped red bell pepper
  • 2 small green onions, thinly sliced
  • 2 teaspoons white or black sesame seeds

Instructions

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

Notes

Storage: Store in an airtight container in the refrigerator for up to 3 days.

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).

Sweetener Options: Sushi rice typically has a small amount of sugar added. Feel free to use the sweetener of your choice, even if it is unconventional. For example, coconut sugar, maple syrup or agave nectar.

Nutrition Information
Yield 8 Serving Size 1 sushi "muffin"
Amount Per Serving Calories 131Total Fat 2.3gSaturated Fat 0gCholesterol 0mgSodium 86mgCarbohydrates 22.3gFiber 2.4gSugar 1.1gProtein 5.4g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Allan

Monday 4th of March 2024

HI

I am a enthusiastic beginner in this cooking world (78 Male in Australia) The Vegan Sushi Muffins looks really good. I am confused with the instruction to add 1/2 cup of rice to the nori. This seems excessive. Should it be 1/2 Tablespoon.

If I cook the rice the night before, can I add the mixture the next day, when about to serve,

If so do I slightly reheat rice before putting in the mixture. Sorry for the basic questions, but I am learning

Thanks so much

Allan

Camilla

Tuesday 5th of March 2024

Hi Allan, welcome!

I am glad you like the sound of the sushi muffins. It is indeed 1/2 cup of the rice mixture per muffin cup. This is not like traditional sushi, there is more rice mixture, it should fit a good part of the cup (of a standard size muffin tin).

Yes, you could definitely make the rice mixture a day before and rewarm it before pressing into the cups. Cheers!

Spicy Red Beans & Rice Power Pucks {vegan + glutenfree + high-protein} | power hungry

Thursday 19th of May 2016

[…] Rice: See my notes in my Brown Rice Sushi Pucks for different easy options for brown rice! Link is here. Nutrition Information Serving size: 1 puck Calories: 110 Fat: 1.3 g Saturated […]

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe