Easy Baked Salmon Sushi Cups Recipe

Introduction

These Easy Baked Salmon Sushi Cups are a fun and flavorful twist on traditional sushi. Perfect for a party appetizer or a simple weeknight treat, they combine tender salmon, flavorful rice, and crisp nori in convenient bite-sized portions.

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 is dissolved. Pour the mixture over the cooked rice and mix well. Set aside.
3. Step 3: Preheat the oven to 400℉.
4. Step 4: In a bowl, combine cubed salmon, soy sauce, Kewpie mayo, sriracha, and sesame oil. Mix until thoroughly combined and set aside.
5. Step 5: Cut nori sheets into 4 rectangles or squares each, sized to fit into muffin tins.
6. Step 6: Lightly grease the muffin tin with cooking spray. Place a nori square in each muffin cup. Add a spoonful of sushi rice onto the nori and press gently to form a base. Repeat until all cups are filled with rice.
7. Step 7: Top each rice-filled cup with the salmon mixture.
8. Step 8: Bake at 400℉ for 15 minutes, or until the salmon is cooked through and slightly golden on top.
9. Step 9: Remove from oven and let cool briefly. Drizzle more sriracha or spicy mayo if desired, then garnish with furikake and chopped green onions. Serve immediately.

Tips & Variations

• For extra crunch, try adding diced cucumber or avocado on top after baking.
• If you prefer less spice, reduce or omit the sriracha in the salmon mixture.
• Use calrose or other short-grain rice designed for sushi for the best texture.
• Substitute the salmon with cooked shrimp or crab for a different seafood option.

Storage

Store any leftover sushi cups in an airtight container in the refrigerator for up to 2 days. Reheat briefly in the oven or microwave before serving, but they are best enjoyed fresh to maintain the crispy nori texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw salmon instead of baked?

Since this recipe bakes the salmon in the oven, it ensures safety and fully cooked fish. If you prefer raw salmon, consider using sashimi-grade fish and assembling the cups without baking.

What can I substitute for Kewpie Mayo?

You can use regular Japanese mayonnaise or a mix of mayonnaise and a touch of rice vinegar for a similar flavor if Kewpie is not available.

Easy Baked Salmon Sushi Cups Recipe

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★★★★★

4.5 from 213 reviews

These Easy Baked Salmon Sushi Cups are a delightful twist on traditional sushi, featuring flavorful cubed salmon mixed with a spicy mayo sauce baked atop seasoned sushi rice in nori cups. Perfect as a party appetizer or a fun weeknight meal, they combine the delicious flavors of sushi in an easy-to-make, bite-sized format.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 sushi cups 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Japanese
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Salmon Mixture

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

Sushi Rice

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

Other

• 3 large nori sheets
• Furikake, for garnish
• 1 green onion, chopped, for garnish
• Cooking spray

Instructions

1. Cook the sushi rice: Prepare the sushi rice according to package instructions until tender and sticky.
2. Season the rice: In a microwave-safe bowl, combine rice vinegar and sugar. Microwave for about 30 seconds until sugar dissolves. Pour this mixture over the cooked rice and gently mix to evenly combine. Set rice aside to cool slightly.
3. Preheat the oven: Heat your oven to 400℉ (200℃) to prepare for baking the sushi cups.
4. Prepare the salmon mixture: In a bowl, combine cubed salmon, light soy sauce, Kewpie mayo, Sriracha, and sesame oil. Stir well until all ingredients are fully incorporated. Set aside.
5. Cut the nori sheets: Slice each nori sheet into 4 equal rectangles or squares, sized to fit inside your muffin tin cups.
6. Assemble the sushi cups: Lightly grease a muffin tin with cooking spray. Place each nori square into a muffin cup. Spoon a layer of seasoned sushi rice onto the base of the nori square, pressing down lightly to compact. Follow by adding a layer of the spicy salmon mixture on top of the rice. Repeat until all cups are filled.
7. Bake the sushi cups: Place the muffin tin in the preheated oven and bake for 15 minutes, or until the salmon is fully cooked and slightly golden on top.
8. Garnish and serve: Remove the sushi cups from the oven and let them cool for a few minutes. Optionally drizzle additional Sriracha or spicy mayo on top, then garnish with furikake seasoning and chopped green onions. Serve immediately and enjoy!

Notes

• Use fresh sushi-grade salmon to ensure safety and best taste.
• Adjust the amount of Sriracha in the salmon mixture to control spiciness.
• If you don’t have Kewpie mayo, regular Japanese mayonnaise or a mix of mayo with a dash of rice vinegar can be a substitute.
• Lightly spraying the muffin tin prevents sticking and helps with clean removal of sushi cups.
• These sushi cups are best enjoyed fresh but can be refrigerated for up to one day.

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