Easy Baked Salmon Sushi Cups Recipe

If you’re looking to impress with minimal fuss, I absolutely love sharing this Easy Baked Salmon Sushi Cups Recipe because it combines all the flavors you crave from sushi with an unbelievably simple baking method. These sushi cups are a total crowd-pleaser — perfect for when you want sushi vibes without the rolling hassle. Trust me, once you try this, it’ll become a go-to whenever you want something fresh, delicious, and a little bit fancy without trudging through complicated sushi prep.

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Ingredients You’ll Need

These ingredients come together beautifully — the sushi rice provides that perfect sticky base, while the baked salmon mixture gives you a creamy, spicy, and savory topping that melts in your mouth. When shopping, I recommend using high-quality sushi rice and fresh salmon fillets for the best taste and texture.

• Salmon: Fresh, cubed salmon works best here; it bakes perfectly without drying out.
• Light soy sauce: Adds that subtle salty depth without overpowering the salmon.
• Kewpie mayo: Creamy and slightly sweet Japanese mayo that makes this recipe shine.
• Sriracha: Brings just the right amount of heat and tang to balance the richness.
• Sesame oil: A little goes a long way to add that toasty, nutty flavor.
• Sushi rice: Key for sticky, fluffy rice cups—don’t skip the special sushi rice.
• Rice vinegar: Sweetened with sugar, it seasons the rice beautifully.
• White sugar: Helps balance the acidity of the vinegar.
• Nori sheets: Cut into squares; they act as the perfect edible “cup” for your sushi creations.
• Furikake: This Japanese rice seasoning adds texture and burst of umami as garnish.
• Green onion: Adds fresh sharpness and color on top.
• Cooking spray: Ensures your nori-lined muffin tins don’t stick when baking.

Variations

I love how versatile this recipe is — it’s easy to tweak depending on what you have on hand or your spice preference. Feel free to customize and make it your own!

• Make it milder: If spicy food isn’t your thing, just cut back or skip the sriracha — it still tastes amazing!
• Swap the protein: Tried it once with cooked shrimp instead of salmon and got rave reviews from friends.
• Make it vegetarian: Replace salmon with grilled tofu marinated in soy and sesame oil for a fun plant-based twist.
• Add crunch: Sprinkle chopped toasted almonds or tempura flakes on top for texture contrast.

How to Make Easy Baked Salmon Sushi Cups Recipe

Step 1: Prepare the Sushi Rice

Start by cooking your sushi rice according to the package instructions — I like to rinse the rice well beforehand to remove excess starch which keeps it fluffy but sticky enough to hold shape. While the rice is still hot, stir together rice vinegar and sugar (microwaved for about 30 seconds until sugar dissolves), then fold this seasoning gently into the rice. Let it cool slightly while you prep the salmon.

Step 2: Mix Up the Salmon Topping

In a bowl, combine the cubed salmon with light soy sauce, Kewpie mayo, sriracha, and sesame oil. When I first made this, I underestimated how well the mayo and sriracha blend to create a creamy yet spicy sauce — it makes all the difference! Mix until everything is evenly coated, then set aside.

Step 3: Prep the Nori and Muffin Tin

Cut your nori sheets into 4 rectangular or square pieces, sized to fit comfortably into your muffin tin cups. Lightly spray each muffin cup with cooking spray to prevent sticking—this little trick saved me so much frustration my first time!

Step 4: Assemble Your Sushi Cups

Place each nori square in the muffin cups, then spoon a layer of the sushi rice onto the nori, pressing down gently but firmly so it holds its shape. Top each cup with a generous amount of the salmon mixture. An easy way to avoid overfilling is to keep your spoonfuls consistent. This step is where it all comes together visually and flavor-wise.

Step 5: Bake and Garnish

Bake at 400℉ for about 15 minutes. You’ll know it’s done when the salmon looks cooked through and the tops start to get just a little golden. Remove from the oven and let cool slightly—this makes them easier to handle. I like to drizzle a little extra sriracha or spicy mayo on top for an added kick, then sprinkle with furikake and chopped green onions before serving. These garnishes just elevate the whole experience.

How to Serve Easy Baked Salmon Sushi Cups Recipe

Garnishes

I always top mine with furikake because it adds that savory crunch and burst of umami that takes these cups from good to unforgettable. Chopped green onions add freshness and a pop of color, which makes serving a breeze when you want it to look as good as it tastes.

Side Dishes

For sides, I love serving these with a simple seaweed salad or pickled ginger to keep things light and refreshing. A crisp cucumber salad with a sesame dressing also pairs beautifully, giving you different textures to enjoy alongside.

Creative Ways to Present

Hosting a party? I like to arrange these salmon sushi cups on a platter with edible flowers and extra furikake sprinkled around. Using colorful mini muffin tins makes the presentation fun and festive. You can even add small dollops of wasabi mayo on the side for guests to customize their heat levels.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, pop them in an airtight container and refrigerate within two hours of baking. They’ll stay good for up to 2 days. I’ve found the texture holds up well overnight, making them perfect for next-day lunches or snacks.

Freezing

Freezing isn’t my favorite route with these because the rice texture changes a bit, but if you’re careful to wrap each sushi cup tightly in plastic wrap before freezing, they’ll keep for a couple of weeks. Thaw overnight in the fridge before reheating gently.

Reheating

I recommend reheating in the oven at 300℉ for 8-10 minutes to keep the nori crisp and the salmon moist. Microwaving is faster, but the nori might get soft and chewy, so oven reheating preserves the texture best.

FAQs

Final Thoughts

I gotta say, this Easy Baked Salmon Sushi Cups Recipe feels like the magic shortcut I wish I discovered earlier! It’s simple but gives you that restaurant-quality sushi experience without the fancy equipment or hours of prep. Whether you make it for a laid-back dinner or to wow guests, it’s always a hit. Give it a try—you might just find yourself making this again and again, just like I do!

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