Miso Tofu Baked Sushi Cups

Forget the sushi mat—these viral tofu baked sushi cups deliver all the crave-worthy flavors with none of the stress. They’re crispy on the edges, creamy in the middle, and packed with umami flavor.

Serve them with this Thai Cucumber Salad and Air Fryer Spring Rolls. Or make it a full sushi spread with this more traditional Tofu Sushi.

save this recipe!

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save

If you’ve been craving a vegetarian twist on the viral baked sushi trend, your prayers have been answered! Our tofu baked sushi cups may skip the fish, but they definitely don’t skimp on the bold flavors, creamy fillings, and crunchy nori edges.

Instead of cutting tofu into cubes, we break it by hand (this helps create those rough edges that crisp up perfectly in the oven!). Whether you’re meal-prepping lunches or whipping them up for your next portable party appetizer, these vegan-friendly sushi bites are a game-changer.

Grab These Ingredients

These portable sushi bites come together with just a few kitchen staples. Jump down to the recipe card for exact measurements.

• Tofu: Pre-marinated tofu packs a ton of flavor and saves time. I use Hodo brand, but if you only have plain tofu, add a tablespoon of miso to the marinade.
• Marinade: To give our tofu a burst of creamy, spicy flavor, we’ll coat it with a mixture of vegan mayo, vegan cream cheese, and sriracha.
• Furikake Rice Seasoning: This blend of seaweed, sesame seeds, and umami-rich seasonings takes these cups to the next level!
• Sushi Rice: To make the sushi rice, we’ll combine cooked sushi rice, rice vinegar, and salt. We tested this recipe with different grains, but short-grain sushi rice provides that signature sticky texture needed to hold the cups together.

ish-Free Furikake

When shopping for furikake, check the label for one that’s made without bonito flakes or fish-based seasonings. Instead, go for blends with just sesame seeds, seaweed, and other plant-based flavorings. If you can’t find a strictly vegetarian version, you can always make your own by toasting sesame seeds, crumbling nori, and mixing in a pinch of salt and sugar for a homemade fish-free alternative.

Making These Sushi Cups Is A Breeze

This beginner-friendly sushi recipe couldn’t be easier—no bamboo mat, no tricky rolling, just filling up some muffin cups. This is an overview of the recipe. Jump to the recipe card for the full printable recipe.

1. Cook the rice and mix it with seasonings.
2. Break the tofu, then toss the pieces with the marinade.
3. Cut the nori into squares (12 squares total).
4. Press 2-3 tbsp of rice onto each square, then place in muffin tin.
5. Fill the cups with the tofu mixture.
6. Bake until the edges are crispy.
7. Top with diced veggies and sauces.

Hosting Sushi Night?

Epic Tofu Sushi (With Crispy Shredded Baked Tofu)

1 hour

Greek Salad Sushi

10 minutes

Stuffed Cucumber Sushi Rolls

15 minutes

Vegan Tomato Tuna Poke Bowls

30 minutes

rate pin print remove ads

Vegan Baked Sushi Cups (With Tofu!)

5 from 1 rating

By: Sarah Bond

Prep: 35 minutes minutes

Cook: 25 minutes minutes

Total: 1 hour hour

Servings: 12 cups

These viral tofu baked sushi cups are crispy, creamy, and packed with umami flavor—no sushi mat or rolling required! An easy, stress-free way to enjoy sushi night at home.

Ingredients 

1x2x3x

Sushi Rice

• ▢ 2 cups cooked sushi rice
• ▢ 2 tsp rice vinegar, 10 mL
• ▢ ¼ tsp salt

Tofu Filling

• ▢ ¼ cup vegan mayonnaise
• ▢ ¼ cup vegan cream cheese
• ▢ ¼ cup furikake rice seasoning
• ▢ 2 Tbsp sriracha
• ▢ 2 8-oz packages miso-marinated extra-firm tofu, I used Hodo brand, if using unflavored tofu just add 1 Tbsp miso paste to mixture

Assembly

• ▢ 3 large sheets nori, or 12 snack-sized pieces
• ▢ Diced veggies: avocado, cucumber, green onions
• ▢ Sauce: spicy mayo, soy sauce

Save this recipe!

Enter your email & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 400°F (204°C).
• Rice: Cook rice according to package instructions to get 2 cups cooked sushi rice. In a small bowl, stir together 2 tsp rice vinegar and ¼ tsp salt, then gently fold that into the cooked rice.
  
• Tofu: In a large bowl, stir together ¼ cup vegan mayonnaise, ¼ cup vegan cream cheese, ¼ cup furikake rice seasoning, and 2 Tbsp sriracha. Break 2 8-oz packages miso-marinated extra-firm tofu into bite-sized pieces and fold it into the sauce.
  
• Line Muffin Tins: Cut each piece of nori into 4 squares to end up with 12 squares. Add 2-3 tablespoons of rice to each nori sheet, then gently push into the muffin tin. Repeat until the muffin tin is filled.
  
• Add Tofu: Spoon tofu mixture evenly into each cup.
  
• Bake for 25 minutes, or until browned a bit on top and sides are crispy. Let cool for a few minutes before trying to remove them from the muffin tin–they need to firm up a bit.
  
• Serve: Top with your desired diced veggies and sauces and enjoy!
  

Notes

Can I omit the furikake rice seasoning? If you don’t have furikake, you can use a mix of toasted sesame seeds and a pinch of seaweed flakes.

How do I prevent the nori from getting chewy? Bake the sushi cups until the edges start to crisp up. This will help the nori develop a better texture.

Storage: These miso tofu sushi bites are super easy to store! Let them cool, then transfer them to an airtight container in the fridge for up to 3 days. Reheat them in the air fryer to get some of that crisp texture back!

Prep Ahead: For extra convenience, you can prep the rice and tofu mixture a day ahead. When you’re ready to bake, just assemble and pop your cups in the oven!

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!