Baked Salmon Sushi Cups Recipe

If you’re looking for a fun, flavorful way to enjoy sushi at home without the fuss of rolling, you’ve got to try this Baked Salmon Sushi Cups Recipe. I absolutely love how these bite-sized cups bring together tender, spicy salmon and perfectly seasoned sushi rice wrapped in crispy nori. Whether you’re hosting a party or craving a quick snack, these sushi cups deliver a new twist on classic flavors that’s super approachable and incredibly satisfying.

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Ingredients You’ll Need

The magic of this Baked Salmon Sushi Cups Recipe happens because of the balance between fresh salmon, well-seasoned sushi rice, and crispy nori. I always recommend picking the freshest salmon you can find and a good-quality sushi rice—it makes a noticeable difference!

• Salmon: Fresh, cubed salmon is key to juicy, flavorful bites.
• Light soy sauce: Adds umami without overpowering the salmon’s natural flavor.
• Kewpie Mayo: This Japanese mayo gives a rich, creamy texture with a hint of sweetness.
• Sriracha: For a gentle but exciting kick of heat.
• Sesame oil: Just a splash brings that classic nutty aroma you want.
• Sushi rice: The rice that soaks up all the flavors and sticks perfectly when cooked.
• Rice vinegar and white sugar: To season the rice with that signature sushi rice tanginess.
• Nori sheets: Cut into squares to form the cup structure.
• Furikake: A sprinkling of this Japanese seasoning adds extra flavor and crunch.
• Green onion: For fresh, sharp garnish that brightens the dish.
• Cooking spray: To lightly grease your muffin tin and prevent sticking.

Variations

I love making this recipe my own depending on what we have on hand or the mood we’re in. The beauty of the Baked Salmon Sushi Cups Recipe is how adaptable it is—feel free to add your spin or tweak the spice level to suit your family and friends.

• Spicy Level: If you like things hotter, double the sriracha or add a sprinkle of chili flakes—I promise it wakes up the flavor.
• Avocado Addition: I sometimes add thin slices of avocado on top post-bake for creaminess and a fresh contrast.
• Vegetarian Twist: Swap salmon with baked tofu or mushrooms marinated in the same sauce.
• Different Fish: Tried it with cooked shrimp or crab meat and the results were just as delightful!

How to Make Baked Salmon Sushi Cups Recipe

Step 1: Prepare the Sushi Rice

First things first, cook your sushi rice according to the package. While it’s still warm, mix rice vinegar and sugar in a microwave-safe bowl and heat for 30 seconds to dissolve the sugar. Pour this tangy mixture over your rice and fold gently. You’ll find this step so crucial—it makes the rice sticky, shiny, and full of the classic sushi flavor we all love.

Step 2: Mix the Salmon Topping

In a bowl, combine the cubed salmon with light soy sauce, Kewpie mayo, sriracha, and sesame oil. Stir it well so every salmon cube is coated with that addictive sauce. I discovered this marinade when I wanted a creamy yet spicy finish without ruining the delicate fish texture—it works wonders!

Step 3: Prep the Nori Cups

Cut your nori sheets into squares large enough to line each muffin cup. Lightly grease the muffin tin with cooking spray to prevent sticking. This step helps the nori crisp up a bit while holding the filling, so don’t skip it. I remember the first time I tried without greasing—I ended up with a handful of broken cups, lesson learned!

Step 4: Assemble and Bake

Place one nori square into each muffin cup, press a spoonful of seasoned rice into the bottom, then add a layer of the salmon mixture on top. Don’t be shy here; it’s all about layering flavor. Bake at 400°F for about 15 minutes—when the salmon is cooked through and starts getting a light golden top, you know it’s done. The smell alone will make your mouth water!

Step 5: Garnish and Serve

Let the cups cool for a few minutes once out of the oven, then drizzle more spicy mayo or sriracha on top. A sprinkle of furikake and chopped green onions adds the perfect pop of flavor and color. Serve these immediately and watch your family or guests go crazy for them.

How to Serve Baked Salmon Sushi Cups Recipe

Garnishes

I’m a huge fan of topping these sushi cups with a drizzle of spicy mayo and a sprinkle of furikake for that extra umami kick. Chopped green onions add freshness and crunch. Sometimes, I toss on tiny sesame seeds or even a dollop of pickled ginger if I’m feeling fancy—these little touches really elevate the bite.

Side Dishes

These sushi cups pair beautifully with a simple cucumber salad or edamame for a light, balanced meal. I often serve them alongside a miso soup to round out the flavors and make it a comforting yet elegant dinner.

Creative Ways to Present

For parties, I like arranging these sushi cups on a slate platter garnished with edible flowers or radish slices. Another fun presentation is serving them in little ceramic spoons as appetizers—makes every bite feel special and Instagram-worthy!

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to 2 days. Just keep in mind that the nori tends to lose some crispness over time but the flavor remains delicious. When I’ve had leftovers, my family still enjoys them cold or reheated.

Freezing

I haven’t frozen these sushi cups before because fresh texture is best, but if you need to, wrap them tightly in plastic wrap and place in a freezer-safe container. They’re best thawed overnight in the fridge and gently reheated to avoid sogginess.

Reheating

I reheat leftovers in a 350°F oven for about 5-7 minutes—just enough to warm without drying out the salmon. Avoid microwaving if possible, as it can make the rice gummy and the nori chewy.

FAQs

Final Thoughts

I truly think this Baked Salmon Sushi Cups Recipe is a game-changer for sushi lovers who want something fun, easy, and delicious without the rolling hassle. I’ve made this for casual family dinners and small get-togethers, and every time it’s a hit. Try it out—you’ll be surprised how quickly it becomes a favorite in your kitchen, just like it did in mine!

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