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Baked Salmon Sushi Cups Crispy baked salmon sushi cups on a white plate, nori seaweed cups filled with rice and roasted salmon, topped with spicy mayo and green onions

Baked Salmon Sushi Cups

These bite-sized baked salmon sushi cups are packed with flavor and perfect for sharing, bringing restaurant-quality sushi straight to your home.
5 from 1 vote
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Course: Appetizer, Snack
Cuisine: Fusion, Japanese
Keyword: baked, bite-sized, salmon, sushi
Prep Time: 25 minutes
Cook Time: 15 minutes
Cooling Time: 5 minutes
Total Time: 45 minutes
Servings: 14 sushi cups
Calories: 210kcal
Cost: $20

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.
    Cubes of raw salmon coated in creamy spicy marinade inside a stainless steel bowl, close-up view of marinated salmon prepared for sushi cups
  • Cut nori sheets into 14 equal squares.
  • Gently fold the rice with rice vinegar until well combined.
    Bowl of freshly cooked sushi rice with a wooden spoon, fluffy white rice on a rustic wooden surface, ready for sushi recipes
  • 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.
    Unbaked salmon sushi cups in a muffin tin, nori sheets filled with sushi rice and raw salmon cubes, top-down preparation view
  • 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.

Notes

These sushi cups are perfect for gatherings or a cozy night in. Each bite bursts with rich salmon flavor and crunchy toppings, making them irresistible.

Nutrition

Serving: 80g | Calories: 210kcal (11%) | Carbohydrates: 18g (6%) | Protein: 15g (30%) | Fat: 10g (15%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 40mg (13%) | Sodium: 420mg (18%) | Potassium: 220mg (6%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 50IU (1%) | Vitamin C: 1mg (1%) | Calcium: 10mg (1%) | Iron: 1mg (6%)
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