I burned my finger pulling the muffin tin out too fast. The nori was crackling at the edges, the salmon smelled like it had been glazed with something sweet and spicy, and I couldn't wait another second. These baked salmon sushi cups are what happens when you want sushi but don't want to deal with the whole rolling situation. it.
I made them on a random Wednesday after seeing the recipe pop up everywhere, and now they're in my regular rotation right up there with my Easy Pineapple Pork Chops for weeknight wins. They've got that same bold, sticky-sweet heat as my Best Gochujang Pasta, but you can pick them up with your hands like a Loaded Torta Sandwich. Crispy nori, spicy salmon, sticky rice. That's
Why You'll Love This Baked Salmon Sushi Cups
These Baked Salmon Sushi Cups hit all the right notes. They're easy to make, even if you've never worked with sushi rice before. The flavor is bold and a little spicy, thanks to the Kewpie mayo and sriracha, and the texture contrast between the crispy nori and tender salmon is just right. Plus, they look impressive, which makes them perfect for appetizers or a fun dinner that feels a little special. You get all the flavor of a Baked Salmon Sushi Cups without any of the rolling.
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Baked Salmon Sushi Cups Ingredients
Here's a simple lineup of ingredients that come together beautifully.
- Salmon: Provides rich, tender protein that turns golden and flaky when baked. Fresh or thawed salmon both work well.
- Light soy sauce: Adds a salty, umami base to the salmon mixture.
- Kewpie mayo: This Japanese mayo is creamy and slightly tangy, giving the salmon a smooth, rich coating.
- Sriracha: Brings the heat and a little sweetness. You can adjust the amount based on your spice preference.
- Sesame oil: Adds a nutty, toasted flavor that ties everything together.
- Sushi rice: Sticky and slightly sweet, it holds the cups together and gives you that authentic sushi texture.
- Rice vinegar: Seasons the rice with a mild tang that balances the richness of the salmon.
- White sugar: Dissolves into the vinegar to add a hint of sweetness to the rice.
- Nori sheets: These seaweed sheets crisp up in the oven and add that classic sushi flavor.
- Furikake: A Japanese seasoning blend that adds color, crunch, and extra umami on top.
- Green onion: Fresh and bright, it adds a pop of color and a mild onion flavor.
- Cooking spray: Keeps the nori from sticking to the muffin tin.
How To Make Baked Salmon Sushi Cups
Follow these steps for perfectly Baked Salmon Sushi Cups every time.
Cook the rice: Prepare your sushi rice according to the package directions. It should be sticky and tender, usually taking about 18 to 20 minutes on the stovetop or in a rice cooker.
Season the rice: In a microwave-safe bowl, combine rice vinegar and sugar. Microwave for 30 seconds, or until the sugar dissolves completely. Pour this mixture over the warm cooked rice and gently fold it in until everything is evenly coated. Set aside to cool slightly.
Preheat the oven: Set your oven to 400℉ so it's ready when you assemble the cups.
Make the salmon mixture: In a medium bowl, combine cubed salmon, soy sauce, Kewpie mayo, sriracha, and sesame oil. Stir until the salmon is fully coated and the mixture looks glossy. The smell should be slightly spicy and savory.
Cut the nori: Use kitchen scissors or a sharp knife to cut each nori sheet into 4 rectangles or squares. They should be large enough to fit into the muffin tin cavities and come up the sides a bit.
Assemble the cups: Lightly grease a 12-cup muffin tin with cooking spray. Press one nori square into each cavity, letting the edges stick up slightly. Add a spoonful of seasoned sushi rice to the center of each nori cup and press it down gently to create a flat base.
Add the salmon: Spoon a layer of the spicy salmon mixture on top of the rice in each cup. You want a generous amount, but not so much that it overflows.
Bake: Place the muffin tin in the preheated oven and bake for 14 to 16 minutes, or until the salmon is cooked through and the tops look slightly golden. The nori will crisp up around the edges.
Cool and garnish: Remove the tin from the oven and let the cups cool for 3 to 4 minutes. This helps them set and makes them easier to remove. Drizzle with extra sriracha or spicy mayo if you like, then sprinkle with furikake and chopped green onions. Serve warm.
Substitutions and Swaps
You can make a few simple swaps without losing the heart of this recipe.
Furikake: If you don't have it, use sesame seeds, nori strips, or a sprinkle of Everything Bagel seasoning for crunch and flavor.
Salmon: Try diced tuna, cooked shrimp, or even imitation crab for a different flavor. Cooked chicken works too if you want to skip the seafood.
Kewpie mayo: Regular mayo mixed with a tiny squeeze of lemon juice will work in a pinch.
Sriracha: Swap in gochujang for a deeper, slightly sweeter heat, or skip it entirely for a milder version.
Sushi rice: Short-grain white rice will work if you can't find sushi rice. Just cook it a little longer so it gets sticky.
Equipment For Baked Salmon Sushi Cups
You don't need anything fancy to make these Baked Salmon Sushi Cups.
- Muffin tin: A standard 12-cup tin works perfectly.
- Cooking spray: Keeps the nori from sticking.
- Saucepan or rice cooker: For cooking the sushi rice.
- Microwave-safe bowl: To dissolve the sugar in the vinegar.
- Mixing bowls: One for the salmon mixture, one for seasoning the rice.
- Spoon or spatula: For mixing and scooping.
- Knife and cutting board: To cube the salmon and chop the green onion.
How to Store and Reheat This Baked Salmon Sushi Cups
These Baked Salmon Sushi Cups are best fresh, but you can store leftovers with a little care.
- Refrigerate: Store in an airtight container for up to 2 days. The nori will soften a bit, but the flavor stays great.
- Reheat: Warm them in a 350℉ oven for 5 to 7 minutes. The microwave works in a pinch, but the nori won't crisp back up.
- Freeze: I don't recommend freezing these. The texture of the rice and nori changes too much once thawed.
Serving Suggestions
These Baked Salmon Sushi Cups are versatile and fun to serve.
Bring them to a potluck or party. They're easy to eat with your hands and always disappear fast.'t stand up well to freezing for X days/weeks/months.
Arrange them on a platter with small bowls of soy sauce, pickled ginger, and wasabi for dipping.
Serve alongside a simple cucumber salad dressed with rice vinegar and sesame seeds.
Pair with miso soup and steamed edamame for a full Japanese-inspired meal.
Expert Tips
Add toppings right before serving: Furikake and green onions stay brightest and crunchiest when added at the last minute.
Use warm rice: It's easier to season and shape when it's still warm from cooking.
Don't overfill: Leave a little space at the top of each cup so the salmon doesn't spill over.
Cube the salmon evenly: This helps it cook at the same rate and makes each bite consistent.
Let them cool slightly: This helps the rice firm up and makes the cups easier to remove from the tin without falling apart.
FAQ
How long does Baked Salmon Sushi Cups last in the fridge?
You can keep leftovers in an airtight container for up to 2 days. The flavor stays strong, though the nori softens. My mom always says to eat them within a day if you want that crispy edge.
Should I wrap salmon in foil when baking?
Not for this Baked Salmon Sushi Cups The salmon bakes right in the cup, exposed to the heat so it can get those golden edges. Foil would steam it instead.
Does Baked Salmon Sushi Cups need to be covered?
Nope. Leaving it uncovered lets the tops get slightly crispy and golden, which adds texture and flavor.
Does salmon need to be cooked for sushi?
For this recipe, yes. We're baking the salmon, so it's fully cooked and safe to eat. Traditional sushi uses raw, sushi-grade fish, but this version is cooked all the way through.
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Pairing
These are my favorite dishes to serve with Baked Salmon Sushi Cups
Baked Salmon Sushi Cups
Ingredients
- 1.65 cups salmon cubed, fresh and skinless
- ¼ teaspoon sea salt or to taste
- 2.5 tablespoon soy sauce low sodium preferred
- 1 teaspoon sesame oil to enhance nutty flavor
- 2 cloves garlic minced, fresh
- ½ teaspoon chili flakes adjust to taste
- 1.1 tablespoon kewpie mayo or creamy Japanese mayo
- ¼ cup panko breadcrumbs for crunch
- 1.65 cups sushi rice cooked and slightly sticky
- 1 teaspoon rice vinegar seasoned, mild
- 14 nori squares cut from sheets for sturdiness
- Additional kewpie mayo for topping
- Sesame seeds to sprinkle on top
- Green onions thinly sliced
- Chili oil crunch for garnish
Instructions
- Preheat the oven to 400°F and coat a muffin tin with non-stick spray.
- Cook the sushi rice according to package directions and set aside.
- Cut the salmon into small ½-inch cubes and place in a mixing bowl.
- Add salt, soy sauce, sesame oil, minced garlic, chili flakes, and kewpie mayo to the salmon. Mix until evenly coated.
- Cut nori sheets into 14 equal squares.
- Gently fold the rice with rice vinegar until well combined.
- Line each muffin cup with a nori square, then add a scoop of sushi rice, pressing lightly.
- Top the rice with marinated salmon cubes, then sprinkle panko breadcrumbs over each cup.
- Bake in the preheated oven for 15 minutes until salmon is cooked and breadcrumbs are golden.
- Allow the sushi cups to cool for 5 minutes before removing them from the tin.
- Add desired toppings such as extra kewpie mayo, sesame seeds, green onions, and chili oil crunch before serving.
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