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let’s make something Naughty

Baked Spicy Tuna Cups

make me

Ingredients 

Serving Size: 6-8 cups

For the Tuna Mixture:

  • 2 ahi tuna filets, diced into small cubes

  • 1 tbsp soy sauce

  • 2 tbsp mayo (Kewpie preferred)

  • 1 tsp sesame oil

  • ½ tbsp sriracha

  • 1 tsp honey

For the Cups:

  • 1 cup cooked sushi rice (seasoned with rice vinegar, sugar, and salt)

  • 6–8 square sheets of nori (cut to fit a muffin tin)

  • Neutral oil spray

Toppings:

  • ½ avocado, thinly sliced or diced

  • 1 scallion, thinly sliced

  • Chili crunch or chili oil

  • Pickled ginger

  • Toasted sesame seeds

Instructions 

  1. Prep the Tuna:
    In a medium bowl, mix cubed ahi tuna with soy sauce, mayo, sesame oil, sriracha, and honey. Stir well and set aside.

  2. Assemble the Cups:
    Preheat oven to 400°F (200°C).
    Lightly grease a muffin tin with neutral oil or spray. Press one square of nori into each muffin cavity, gently folding the edges to fit.

  3. Add Rice:
    Spoon about 2 tablespoons of sushi rice into each nori cup and press down firmly to mold it to the shape of the tin.

  4. Add Tuna:
    Scoop a generous spoonful of the spicy tuna mixture on top of the rice in each cup. Sprinkle with sesame seeds.

  5. Bake:
    Bake for 10 minutes, until the nori edges are crisp and the tuna is just warmed through (not overcooked!).

  6. Garnish:
    Top each cup with diced avocado, scallions, a drizzle of chili crunch, and a slice of pickled ginger.

These Baked Spicy Tuna Cups are bite-sized bombs of flavor that are easily customizable and perfect for sushi lovers. Were talking crispy nori bottoms, creamy spicy tuna middles, and all the toppings your heart desires. They’re baked, not raw (so no side-eye from your squeamish friends), and they disappear faster than your last situationship. One bite and you’re hooked.

mains, MainSqueeze, NotSoNaughty, sushi, tuna, healthy

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