Baked Salmon Sushi Cups Recipe

If you love sushi but sometimes find rolling it a bit intimidating or time-consuming, then you’re going to adore this Baked Salmon Sushi Cups Recipe. It’s an absolute game-changer—super flavorful, fun to assemble, and perfect for sharing. When I first tried this, I was amazed at how quickly it came together and how much my family went crazy for these bite-sized sushi cups. Ready to dive in? Let’s make sushi in a way that’s foolproof and delicious!

this …

Ingredients You’ll Need

Each ingredient in this Baked Salmon Sushi Cups Recipe plays a key role—fresh salmon brings richness, while the sushi rice gets that perfect tangy balance from the vinegar and sugar. I always look for good quality sushi rice and fresh nori sheets to elevate the cups. Let’s take a quick look at all the tasty components.

• Salmon: Fresh, cubed salmon is essential for tasty, tender bites—don’t skip the sushi-grade if you can find it.
• Light soy sauce: Adds a salty umami kick without overpowering the salmon’s flavor.
• Kewpie mayo: This Japanese mayo is creamier and tangier than regular mayo—if you can’t find it, mix mayo with a touch of rice vinegar.
• Sriracha: Brings that perfect spicy heat; adjust to taste.
• Sesame oil: A little goes a long way—it adds a toasty aroma and depth.
• Sushi rice: Short-grain rice is best for that sticky, chewy texture that holds everything together.
• Rice vinegar: Combined with sugar, it gives the rice its classic sushi tang.
• White sugar: Balances the acidity of the vinegar for perfectly seasoned rice.
• Nori sheets: Cut into small rectangles, they act like little cups holding it all together.
• Furikake: Japanese rice seasoning that adds extra umami and a bit of crunch as a garnish.
• Green onion: Fresh and vibrant, it finishes the cups with a lovely burst of color and mild onion flavor.
• Cooking spray: Makes sure your sushi cups pop out of the muffin tin easily without sticking.

Variations

I love how flexible this recipe is! You can easily cater it to your mood or pantry. Over time, I’ve experimented with several exciting variations—you’ll find that customizing makes it even more enjoyable and personal.

• Spicy Tuna Cups: Swap salmon for diced fresh tuna and add a splash of wasabi mayo for a punchier twist—my sushi-loving friends can’t get enough!
• Vegetarian Version: Use avocado slices and cucumber ribbons with a drizzle of spicy mayo, great when you want sushi without fish.
• Gluten-Free Adaptation: Make sure to use tamari or gluten-free soy sauce—easy and just as delicious.
• Swap Furikake: Try sesame seeds or toasted seaweed flakes if you want a slightly different crunch and flavor.

How to Make Baked Salmon Sushi Cups Recipe

Step 1: Perfect Your Sushi Rice

Start by cooking your sushi rice exactly according to the package instructions—this is key because the texture of the rice can make or break your sushi cups. While the rice is hot, mix the rice vinegar and sugar (heated briefly in the microwave to dissolve the sugar). Gently fold this into the rice with a wooden spoon or spatula, trying not to smash the grains.

Step 2: Mix Up the Flavorful Salmon

In a bowl, mix cubed salmon with light soy sauce, Kewpie mayo, Sriracha, and sesame oil. I find it best to adjust the Sriracha depending on how spicy you want it—start with less, taste, and add more if you like it hotter. This mixture adds a creamy, spicy punch that’s amazing once baked.

Step 3: Prep Your Nori and Muffin Tin

Cut your nori sheets into quarters to fit snugly into muffin cups. Lightly grease your muffin tin with cooking spray. This helps the sushi cups release easily once baked, which I learned the hard way after a few stuck attempts!

Step 4: Assemble the Cups

Place each nori square inside the muffin tin, gently pressing a spoonful of sushi rice into the bottom of each. The rice creates a sturdy base. Then, layer about a tablespoon of the salmon mixture on top. This layering gives you distinct bites of rice and salmon in every forkful.

Step 5: Bake Until Perfect

Bake the cups at 400℉ for 15 minutes. You’ll know they’re done when the salmon is fully cooked and the tops turn a little golden. I usually watch the first batch closely, so I don’t overcook the salmon—it should be tender, not dry.

Step 6: Garnish and Serve

Once out of the oven, let the sushi cups cool for a few minutes before adding any final touches. Drizzle extra Sriracha or spicy mayo on top, sprinkle with furikake, and scatter chopped green onions for color and crunch. Serve immediately—you’ll get so many compliments!

How to Serve Baked Salmon Sushi Cups Recipe

Garnishes

I’m a big fan of furikake because it adds that subtle crunch and savory pop without overpowering the salmon. Green onions add brightness and freshness, and I sometimes drizzle extra spicy mayo for that creamy heat I crave. Sesame seeds are a lovely addition if you want a little nuttiness too.

Side Dishes

These sushi cups pair wonderfully with a simple seaweed salad or lightly pickled cucumber slices. Edamame on the side is a favorite in our house, and a bowl of miso soup rounds out the meal perfectly when you want a cozy vibe.

Creative Ways to Present

For a sushi party, I like to arrange the cups on a large wooden board with little dipping bowls of soy sauce, wasabi, and pickled ginger around. Testing mini flags or edible flowers as decoration has surprised guests who thought these were purchased from a fancy restaurant. It’s a simple touch that makes a big impression.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the sushi cups in an airtight container in the fridge. I recommend eating them within 24 hours for the best texture since the nori can get a bit soft over time. Just cover them tightly to prevent any fridge odors from seeping in.

Freezing

Freezing isn’t my favorite for this recipe because the rice texture changes, but if you want to freeze, do so before baking. Wrap the unbaked cups tightly in plastic wrap and freeze them on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.

Reheating

Reheat leftovers gently in a 350℉ oven for about 8-10 minutes to keep the salmon tender and the cups warm without drying out the rice. Avoid microwaving if you can—it tends to make the rice gummy. I learned this the hard way but now always choose the oven method.

FAQs

Final Thoughts

This Baked Salmon Sushi Cups Recipe has become my go-to when I want sushi flavor without the fuss of rolling and shaping. It’s fast, fun, and seriously satisfying to serve to friends or family. I love how customizable it is—you can easily swap ingredients or spice levels to fit your cravings. So next time sushi sounds good, but you want something a little easier, give these a try. I promise, you’ll be hooked just like we are!

Print