Super easy sushi cups

Sushi is a fantastically healthy snack/meal option. I particularly love the fact that you can be so versatile with it, using your favourite things you can put anything and everything into sushi. I know some people are a little put off by raw fish but it isn’t necessary to use raw or any! I’m using crab in this dish and for added ease I’m making mine in a cupcake tin, very easy to do and a great way for children to be introduced to this brilliant food.

Have a go at these and share your favourite sushi recipes.

Serves: 4 you will need a cupcake tray – no cases though!


  • 200g sushi rice
  • 1 tbsp sugar
  • 2 tbsp white wine vinegar
  • 1 pack of nori sheets cut into 6cm squares
  • 1 pack of 50/50 crab meat
  • 4 spring onions – finely sliced
  • 2 avocados – sliced
  • 6 radishes – sliced
  • 1/2 cucumber – sliced
  • 1 carrot cut into matchsticks
  • Pickled ginger and wasabi for topping
  • A sprinkle of black onion seeds to finish


  1. Cook the sushi rice to the packet instructions. It should be sticky when cooked so don’t panic. I then add the sugar and vinegar and stir through.
  2. In your cupcake tray, lay in a square of nori and then lay another piece over it, they will be crispy but the moisture from the rice will soften the nori.
  3. Now spoon in the sushi rice to the top of the cupcake mould. You can now begin to top the rice with all of the various veggies and crab, any order you like!
  4. Finish with pickled ginger, wasabi and a sprinkle of black onion seeds.
  5. Pop in the fridge for 30 minutes to chill and firm up a little, you can make it in advance if you like. I tend to make mine in the morning!
  6. Tanoshi! (Enjoy!)

Thoughts from the Eat & Breathe kitchen

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