Vegan Baked Sushi Cups (With Tofu!)
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.
Servings: 12 cups
Ingredients
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
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!
Video
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!
