Easy Sushi Cupcakes

Sushi cupcakes? Yes, you read that right! These vegan sushi cupcakes are a fun spin on traditional sushi. They are deconstructed sushi rolls in the shape of cupcakes. They’re delicious, super easy to make, and so cute! These cupcakes are as tasty as they are eye-catching!

If you’re looking for less of an appetizer and more of a full meal, make sure to check out this delicious vegan sushi casserole or this versatile plant-based poke bowl! Or, for a more portable tasty lunch, this plant-based sushi burrito is just the thing. Let’s get to it!

Why These Sushi Bites are a Must Make

If you’ve never tried these sushi cupcakes, you’re in for a treat!

• Sushi Without the Rolling Drama. These little cupcakes give you all the sushi vibes without the rolling, squeezing, or occasional sushi-shaped disaster.
• They’re Sushi’s Fun Little Cousin. The layers of a sushi cupcake make each one look extra cute and totally different from a regular sushi roll.
• Everyone Can Build Their Own. One person can pile on avocado while someone else goes heavy on cucumber, tofu, sesame seeds, or spicy mayo.
• No Chopsticks Required. You can skip the careful chopstick balancing act and simply scoop up all those tasty layers in one bite.
• They’re Made for the Table. They make a fun centerpiece for a party, lunch spread, or casual dinner with friends.

Key Ingredients and Substitutions

Here are the star ingredients that make these sushi cupcakes so awesome:

• Cooked Sushi Rice – Sticky rice provides the classic sushi texture and flavor. It’s slightly sticky, which helps the rice hold together in the cupcake form. Swap for short-grain rice or quinoa for a different texture and flavor.
• Seasoned Rice Vinegar – Gives this recipe a tangy, slightly sweet flavor that balances the richness of the other ingredients. Substitute for apple cider vinegar (with a touch of sugar) to mimic the tangy-sweet flavor of seasoned rice vinegar. White wine vinegar can be used as another alternative, but is not as sweet.
• Nori Sheets – Adds an authentic savory sushi flavor and subtle salty crunch. Try using pre-packaged seaweed snacks if nori sheets are not available. Another option is swapping for cucumber slices for a different, mild and fresh flavor.
• Fresh Veggies – Add vibrant colors and different flavors to boost the overall taste of the cupcakes. Consider veggies like snap peas or jicama if you don’t have the traditional cucumber, radish, pepper, or carrots. For a tangy twist, pickled vegetables can be swapped for added extra flavor.

Pro Tips for Making the Perfect Sticky Sushi Rice

The cooking process to get perfect sushi rice is simple. The key part is getting the dressing right so that it doesn’t end up too sweet or too tangy.

• Measure the Dry Rice – Measure your amount of rice and rinse it thoroughly (but gently), so the rice doesn’t break and releases more starch. Rinse it a few times until the water is almost clear.
• Cook the Sushi Rice – Put dry rice in a pot according to the measure that for every 100 grams of rice, you add 120 ml of cold water. Cook it on the stove on medium heat for 9 minutes. Leave the lid on and increase the heat to a maximum for 4 minutes. Turn the heat off and leave to rest (with the lid on) for 15 minutes.
• Cool and Season – Let the rice cool down and dress with the vinegar mix.

How to Make Sushi Cupcakes

We’ll walk you through the simple steps to make these adorable sushi cupcakes:

Step 1: Cook the Rice – Cook sushi rice according to package instructions. In a saucepan over medium heat, combine rice vinegar, sugar, and salt. Heat until sugar dissolves. Let cool to room temperature.

Pour vinegar mixture over the cooked rice.

Gently stir until absorbed.

Step 2: Prepare the Nori Cones – Stack nori sheets and cut them into circles using a 5-6 inch saucer as a guide.

Cut a slit from the center to the outer edge of each nori circle.

Shape each circle into a cone and seal with a wet finger.

Step 3: Place each cone in a muffin tin cup.

Step 4: Form the Rice Balls – With wet hands, roll rice into golf ball-sized balls.

Poke a hole in the center with a chopstick.

Fill with ½ teaspoon of hoisin sauce. Cover the hole with more rice and smooth the outside.

Step 5: Place each rice ball into a nori cone.

Step 6: Make the Dipping Sauce – Stir sriracha into vegan mayonnaise. Adjust the ratio to your taste, adding more sriracha for extra spice.

Step 7: Garnish and Serve – Garnish sushi cupcakes with thinly sliced vegetables and sprinkle with black sesame seeds. Serve with soy sauce, wasabi (if using), pickled ginger, and the dipping sauce on the side.

Serving Tips

Whether you’re hosting a party or just enjoying a meal at home, these sushi cupcakes are sure to impress.

• Tempting Toppings – For extra crunch, think seeds and crushed nuts (sesame, peanut, cashews, etc.) and sliced or diced veggies for color and flavor. Our favorites include pink pickled red onions, pickled carrot sticks, thinly sliced radishes, or small chunks of sliced avocado on top!
• Delectable Dipping Sauces – Feel free to use any sauce you like such as soy sauce (or tamari for a gluten-free version), vegan oyster sauce or vegan eel sauce (or none at all) since the sushi will be tasty enough with all its amazing fresh ingredients. You could even make a homemade hoisin sauce with this recipe by Vegan Richa if you’d rather not buy a bottle from the store.
• Sushi Cupcakes Party! – You can have the rice ready and then fill and roll together while you enjoy each others company. You can even make some sushi cupcakes and traditional sushi to have more variety. Check out this vegan alcohol guide for suggestions for vegan-friendly sake suggestions!

Sushi Cake FAQs