Easy Baked Salmon Sushi Cups Recipe

Introduction

These Easy Baked Salmon Sushi Cups are a delicious and fun twist on traditional sushi. Baked to perfection, they combine savory salmon with seasoned sushi rice and crisp nori, making for a perfect appetizer or snack.

Ingredients

• 1 lb salmon, cubed
• 1 tbsp light soy sauce
• 1 tbsp Kewpie Mayo
• 1 tbsp Sriracha
• 1 tsp sesame oil
• 1 ½ cup uncooked sushi rice
• 1 tbsp rice vinegar
• 2 tsp white sugar
• 3 large nori sheets
• Furikake, for garnish
• 1 green onion, for garnish
• Cooking spray

Instructions

1. Step 1: Cook sushi rice according to package instructions.
2. Step 2: In a microwave-safe bowl, combine rice vinegar and sugar. Microwave for about 30 seconds, or until the sugar dissolves. Pour the vinegar mixture over the cooked rice and mix until well combined. Set aside.
3. Step 3: Preheat the oven to 400℉ (200℃).
4. Step 4: In a bowl, combine cubed salmon, soy sauce, Kewpie mayo, sriracha, and sesame oil. Mix until well combined and set aside.
5. Step 5: Cut the nori sheets into 4 rectangles or squares, large enough to fit into muffin tins.
6. Step 6: Lightly grease a muffin tin with cooking spray. Place a nori piece in each cup, add a spoonful of sushi rice in the center, and press it down lightly to form a base.
7. Step 7: Add a layer of the salmon mixture on top of the rice in each muffin cup.
8. Step 8: Bake at 400℉ for 15 minutes, or until the salmon is cooked through and the tops are slightly golden.
9. Step 9: Remove from oven and let cool for a few minutes. Drizzle additional sriracha or spicy mayo on top, then garnish with furikake and chopped green onion.

Tips & Variations

• Use short-grain sushi rice for the best texture and stickiness.
• For a milder flavor, reduce the amount of sriracha or substitute with a sweet chili sauce.
• Try adding diced avocado or cucumber inside the cups for extra freshness.
• If you don’t have Kewpie Mayo, regular Japanese-style mayo works well as a substitute.
• Ensure the nori pieces fully cover the muffin tins to help the cups hold their shape.

Storage

Store any leftover sushi cups in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at a low temperature or enjoy cold. Avoid microwaving to keep the nori crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of fish?

Yes, you can substitute salmon with other firm fish like tuna or cooked shrimp, but be sure to adjust the cooking time accordingly.

How do I prevent the sushi cups from falling apart?

Press the rice firmly into the muffin tin and fully line the tins with nori to create a sturdy cup. Also, avoid overfilling and bake until just cooked to help maintain structure.

Easy Baked Salmon Sushi Cups Recipe

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★★★★★

4.9 from 83 reviews

These Easy Baked Salmon Sushi Cups are a fun, bite-sized twist on classic sushi. Made with savory marinated salmon, perfectly seasoned sushi rice, and crispy nori cups baked to perfection, they’re a delicious appetizer or party snack that’s simple to prepare and full of bold flavors.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 12 sushi cups 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Sushi Rice

• 1 ½ cup uncooked sushi rice
• 1 tbsp rice vinegar
• 2 tsp white sugar

Salmon Mixture

• 1 lb salmon, cubed
• 1 tbsp light soy sauce
• 1 tbsp Kewpie Mayo
• 1 tbsp Sriracha
• 1 tsp sesame oil

Assembly & Garnish

• 3 large nori sheets
• Cooking spray
• Furikake, for garnish
• 1 green onion, thinly sliced, for garnish
• Additional sriracha or spicy mayo, optional for drizzling

Instructions

1. Cook Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions, usually by simmering with water until tender and fluffy. Set aside.
2. Prepare Rice Vinegar Mixture: In a microwave-safe bowl, combine rice vinegar and sugar. Microwave for about 30 seconds until the sugar is fully dissolved. Pour this mixture over the cooked sushi rice and gently fold to combine evenly. Set aside to cool.
3. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the sushi cups.
4. Make Salmon Mixture: In a mixing bowl, combine cubed salmon, light soy sauce, Kewpie mayo, sriracha, and sesame oil. Mix thoroughly until the salmon is evenly coated with the flavorful sauce. Set aside.
5. Prepare Nori Cups: Cut each nori sheet into 4 equal rectangles or squares, sized to fit inside a standard muffin tin. Lightly spray the muffin tin with cooking spray to prevent sticking.
6. Assemble Sushi Cups: Place each nori square into a muffin cup, then add a spoonful of the prepared sushi rice into each one. Press the rice down lightly to form a compact layer. Repeat this process until all muffin cups are filled with rice. Top each rice cup with a generous layer of the salmon mixture.
7. Bake: Place the muffin tin in the preheated oven and bake for 15 minutes. This allows the salmon to cook through and the tops to become slightly golden and caramelized.
8. Serve and Garnish: Remove the sushi cups from the oven and allow them to cool for a few minutes. Drizzle additional sriracha or spicy mayo on top if desired. Garnish with furikake seasoning and thinly sliced green onions before serving.

Notes

• For best results, use fresh sushi-grade salmon to ensure safety and flavor.
• You can customize the spice level by adjusting the amount of sriracha or using a milder sauce.
• Make sure not to overfill the muffin tins to prevent spillage during baking.
• These sushi cups can be served warm or at room temperature.
• Leftovers can be refrigerated and enjoyed within 1–2 days but are best eaten fresh.

Keywords: baked salmon sushi cups, salmon sushi recipe, easy sushi cups, Japanese appetizer, baked sushi