Baked Salmon Sushi Cups Recipe

If you love sushi but want something a bit easier and more hands-on to make at home, you’re going to be obsessed with this Baked Salmon Sushi Cups Recipe. It’s the perfect blend of sushi flavors baked into cute, bite-sized cups that are fun to make and even better to eat. Trust me, once you try this, you’ll want to keep these on repeat for parties, snacks, or a quick weeknight treat.

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Ingredients You’ll Need

These ingredients work beautifully together to create the perfect balance of savory salmon, tangy sushi rice, and that umami hit from the nori and toppings. When shopping, try to find good quality salmon and authentic Japanese staples like Kewpie mayo for the best flavor.

• Salmon: Fresh, cubed salmon gives you tender, flavorful bites, and if you can, get sushi-grade for the best texture.
• Light soy sauce: Adds that salty depth without overwhelming the delicate salmon.
• Kewpie mayo: This Japanese mayo is creamier and a little sweeter than regular mayo—totally worth seeking out.
• Sriracha: Brings just the right spicy kick; you can adjust based on your heat tolerance.
• Sesame oil: A small amount adds nutty richness that elevates the salmon mix.
• Sushi rice: Short-grain rice is key here for that sticky texture that holds your cups together.
• Rice vinegar: Makes your sushi rice tangy and slightly sweet when combined with sugar.
• White sugar: Balances the acidity of the vinegar in the rice.
• Nori sheets: Cut into squares, these seaweed sheets serve as the crispy wrapper for your cups.
• Furikake: This Japanese seasoning adds a pop of flavor and texture as a garnish.
• Green onion: Freshly chopped for color and a mild onion crunch.
• Cooking spray: To lightly grease the muffin tin so your sushi cups come out cleanly.

Variations

I love experimenting with this recipe depending on what mood I’m in or who I’m cooking for. Feel free to mix it up and make it your own!

• Spicy Level Swap: If you’re not into heat, just reduce or skip the Sriracha and use more Kewpie mayo for creaminess instead — my kids prefer it this way!
• Seafood Variety: Sometimes I substitute the salmon with cooked shrimp or even canned crab for a different spin that’s just as tasty.
• Veggie Boost: Add diced avocado or cucumber on top after baking for a fresh crunch and creaminess.
• Gluten-Free Option: Be sure to use gluten-free soy sauce if you need to keep this recipe gluten-free — no noticeable difference in flavor.

How to Make Baked Salmon Sushi Cups Recipe

Step 1: Perfect Your Sushi Rice

Cook your sushi rice according to the package instructions—this is super important because sticky rice is the glue that holds your sushi cups together. While it’s still warm, mix in the rice vinegar and sugar combo that you microwaved until dissolved. I discovered this trick of warming the vinegar mixture helps it absorb better without making the rice soggy. Set the rice aside and let it cool just a bit while you prep everything else.

Step 2: Mix Up That Salmon Magic

In a bowl, combine the cubed salmon with light soy sauce, Kewpie mayo, Sriracha, and sesame oil. Mixing all these together gives you a creamy, spicy, and savory salmon topping that’s out of this world. I like to let it sit a few minutes while I prep the nori to let those flavors meld.

Step 3: Assemble Your Sushi Cups

Cut your nori sheets into 4 squares each—just the right size to fit neatly into your muffin tin. Spray your muffin tin lightly with cooking spray so the cups won’t stick (this tip saved me multiple times!). Then place a nori square into each muffin well and press a spoonful of sushi rice firmly into the base. Layer the salmon mixture on top of the rice, getting it into little mounds. Your cups are now ready for the oven!

Step 4: Bake to Perfection

Bake at 400℉ for about 15 minutes until the salmon is cooked through and the tops get a slight golden color. I always peek in around 12 minutes just to make sure nothing’s drying out. Let your sushi cups cool a few minutes before removing them from the tin.

Step 5: Garnish and Serve

Drizzle a bit more Sriracha or spicy mayo (my family loves this extra kick!). Sprinkle on furikake seasoning and some freshly chopped green onions for color and texture. Serve immediately while still warm and watch how everyone fights over the last cup!

How to Serve Baked Salmon Sushi Cups Recipe

Garnishes

I always top my sushi cups with furikake and green onions because they add that perfect pop of flavor and crunch. Sometimes I add a tiny dollop of extra spicy mayo or a quick drizzle of soy sauce right before serving. It really amps up the umami!

Side Dishes

These cups pair beautifully with a simple seaweed salad, pickled ginger, or a crisp cucumber salad. I love keeping it light on the side so the sushi cups stay the star of the show.

Creative Ways to Present

For special occasions, I’ve served these on a wooden sushi platter lined with bamboo leaves. Adding small bowls of soy sauce, extra spicy mayo, and wasabi around the platter makes it feel like you’re at a sushi bar. Kids especially love assembling their own toppings when presented this way!

Make Ahead and Storage

Storing Leftovers

You can store leftover baked salmon sushi cups in an airtight container in the fridge for up to 2 days. I recommend reheating them gently in the oven or toaster oven to keep the nori crisp—microwaving sometimes makes it soggy.

Freezing

Freezing isn’t my favorite for this recipe because the texture of the rice and salmon can change. However, if you must, freeze the assembled but uncooked cups on a tray first, then transfer to a freezer bag. Thaw overnight in the fridge before baking.

Reheating

To reheat leftovers, I warm them in a 350℉ oven for about 8 minutes. This keeps the salmon juicy and the nori nice and crisp. Avoid the microwave unless you’re in a rush, but it may soften the nori.

FAQs

Final Thoughts

This Baked Salmon Sushi Cups Recipe is one of those delightful finds that blend the joy of sushi with the ease of baking. I love how approachable it makes sushi-style eating, and my family always asks for seconds. If you want a fun, tasty dish that’s visually impressive and bursting with flavors, you really can’t go wrong giving these a try. So grab your muffin tins, and let’s get baking — your new favorite sushi snack awaits!

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