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Mini Tuna Rice Cups Bite Sized Sushi Inspired Perfection
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Mini Tuna Rice Cups Bite Sized Sushi Inspired Perfection

When you crave sushi flavors but want something easier to make and perfect for sharing, these mini tuna rice cups deliver all the satisfaction without the rolling, slicing, or special equipment.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer
Servings: 4

Ingredients

  • For the Rice Cups:
  • 2-3 cups cooked sushi rice enough to fill a standard 12-cup cupcake pan
  • Cooking spray or oil for greasing
  • For the Tuna Salad:
  • 1 can 5 oz tuna, drained
  • 2 tablespoons mayonnaise
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon finely chopped celery or onion optional
  • Salt and pepper to taste
  • For Toppings:
  • 1 small avocado thinly sliced
  • Sriracha sauce to taste
  • Black and/or white sesame seeds

Instructions

  • Prepare the Sushi Rice:
  • Cook sushi rice according to package directions
  • Let rice cool slightly until warm but not hot (easier to handle)
  • Keep rice covered to prevent drying
  • Make the Tuna Salad:
  • Drain canned tuna thoroughly, pressing out excess liquid
  • Transfer tuna to a bowl and break into small flakes with a fork
  • Add mayonnaise and lemon juice
  • If using, add finely chopped celery or onion
  • Mix everything together until well combined
  • Season with salt and pepper to taste
  • Set aside
  • Form the Rice Cups:
  • Lightly spray or brush a 12-cup cupcake pan with oil (or line with small pieces of plastic wrap)
  • Dampen your fingers with water to prevent sticking
  • Press sushi rice into each cupcake cup, creating a hollow center
  • Press rice firmly against bottom and sides to form a cup shape about 1/4 to 1/2 inch thick
  • Make sure the rice is packed firmly enough to hold its shape
  • Assemble the Cups:
  • Spoon 1-2 tablespoons of tuna salad into the center of each rice cup
  • Place a small slice of avocado on top of the tuna
  • Drizzle a small amount of sriracha sauce over each cup
  • Sprinkle generously with sesame seeds (black, white, or mixed)
  • Remove and Serve:
  • If using plastic wrap, lift each cup out using the overhanging edges
  • If oiled directly, run a knife around edges and carefully lift out with a spoon
  • Transfer to a serving plate
  • Serve immediately or refrigerate for up to 2-3 hours
  • Make-Ahead Tip: Prepare rice cups and tuna salad separately up to 24 hours ahead. Assemble and add toppings within a few hours of serving for best results. Add avocado just before serving to prevent browning.