Easy Baked Salmon Sushi Cups Recipe

If you’re craving sushi but want something quick, fun, and absolutely delicious, you’re going to adore this Easy Baked Salmon Sushi Cups Recipe. It’s one of those recipes I stumbled upon that totally changed my weeknight dinners—because who doesn’t love sushi flavor that’s effortless to make at home? Stick around, and I’ll share exactly how to nail these perfect little bites that will impress your family and friends without any fuss.

this …

Ingredients You’ll Need

This recipe balances tender baked salmon with that authentic sushi rice goodness wrapped in nori, finished with classic umami and spicy flavors. Getting the right sushi rice and the quality of salmon makes all the difference, so I’m sharing some tips that ensure your sushi cups come out amazing every time.

• Salmon: Fresh or thawed salmon works best, cut into bite-sized cubes for even cooking.
• Light soy sauce: Brings just the right salty touch without overpowering the other flavors.
• Kewpie Mayo: This Japanese mayo is creamier and slightly sweeter than regular mayo, giving richness to the salmon mix.
• Sriracha: Adjust to your spice preference—this adds a delicious kick that your taste buds will love.
• Sesame oil: Just a small amount adds depth and a toasty aroma.
• Uncooked sushi rice: Essential for that sticky texture; rinsing it well before cooking makes a big difference.
• Rice vinegar: Combined with sugar to season the rice perfectly without overwhelming it.
• White sugar: Balances the acidity in the rice vinegar for traditional sushi rice flavor.
• Nori sheets: Cut into squares to line your muffin tins and hold everything together neatly.
• Furikake: This Japanese seasoning adds crunch and extra umami as a garnish.
• Green onion: Adds fresh color and a mild onion bite for a perfect finish.
• Cooking spray: For greasing your muffin tin to keep the sushi cups from sticking.

Variations

I love playing around with this basic recipe to tailor it to different occasions or my mood. Don’t hesitate to make it your own—once you get comfortable with the base, it’s fun to mix and match flavors or ingredients.

• Spicy Mayo Variation: I sometimes swap out sriracha for wasabi mayo for a creamy, vibrant heat that’s irresistible.
• Vegetarian Version: Replace salmon with sautéed shiitake mushrooms and roasted veggies for a veggie sushi cup twist.
• Gluten-Free Twist: Use tamari in place of soy sauce to keep things gluten-free without compromising taste.
• Extra Crunch: Sprinkle panko crumbs on top before baking for a crispy texture contrast that my family goes wild over.

How to Make Easy Baked Salmon Sushi Cups Recipe

Step 1: Cook and Season the Sushi Rice

Start by cooking your sushi rice according to package instructions—this usually takes about 15 minutes. While the rice is cooking, combine rice vinegar and sugar in a microwave-safe bowl and heat until the sugar dissolves (about 30 seconds). Once the rice is done, gently mix the vinegar mixture into the rice while it’s still warm. This step is crucial because it gives you that signature sushi rice tang and stickiness. I learned that mixing while warm helps the rice absorb the flavors perfectly.

Step 2: Prepare the Salmon Mixture

While the rice cools slightly, preheat your oven to 400°F. In a bowl, combine the cubed salmon with light soy sauce, Kewpie mayo, sriracha, and sesame oil. Mix everything gently but thoroughly so every piece of salmon gets coated. This marinade is what makes these sushi cups stand out—it’s creamy, spicy, and full of umami. I like to give it a quick taste here to see if I want to add more heat or a touch more soy sauce.

Step 3: Assemble the Sushi Cups

Cut your nori sheets into rectangles large enough to fit into each muffin tin slot—usually quarters work best. Lightly grease your muffin tin with cooking spray to prevent sticking. Place one nori piece into each cup, gently pressing a spoonful of the seasoned sushi rice into the base and slightly up the sides, forming a little cup. Then, spoon the salmon mixture on top. Repeat until all the rice and salmon are used up. The nori holds everything together, creating a neat, handheld sushi cup perfect for parties or casual dinners.

Step 4: Bake to Perfection

Bake your sushi cups in the preheated oven for about 15 minutes. You’ll want to see the salmon cooked through but still tender, with a tiny golden brown on top—that’s the magic that makes these cups irresistible. After baking, let them cool a couple of minutes. This prevents the nori from becoming too soft and falling apart when you serve.

Step 5: Garnish and Serve

Drizzle a bit more sriracha or spicy mayo over the top for that extra flavor punch. Sprinkle on furikake and chopped green onions for color, crunch, and umami bursts. Serve immediately—these sushi cups are best fresh but still delicious if eaten within a few hours.

How to Serve Easy Baked Salmon Sushi Cups Recipe

Garnishes

I’m all about simplicity here—furikake is my go-to sprinkle because it adds nuttiness and crunch effortlessly. A drizzle of extra spicy mayo or sriracha ups the flavor and looks gorgeous on top. Fresh chopped green onions add brightness and a little crunch, making the cups look as good as they taste.

Side Dishes

Pair these sushi cups with a light cucumber salad or pickled ginger for a refreshing contrast. Edamame beans or a simple seaweed salad are other favorites I serve alongside—easy, healthy, and they complement the sushi flavors perfectly.

Creative Ways to Present

For parties, I like to serve these sushi cups on a wooden sushi platter with small bowls of soy sauce for dipping. Adding colorful edible flowers or microgreens makes for an elegant presentation that surprises guests. You could also serve them with little bamboo picks for an easy, mess-free bite at casual gatherings.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (though that rarely happens in my house!), store them in an airtight container in the fridge. They keep well for up to 2 days, but the nori may soften slightly over time. To avoid this, store the garnishes separately and add them just before serving.

Freezing

While I don’t usually freeze these sushi cups because of the fresh rice and fish, you can freeze the salmon mixture separately for up to 1 month. Thaw it overnight in the fridge, then assemble and bake fresh for best texture and taste.

Reheating

Reheat the sushi cups in a preheated 350°F oven for about 5-7 minutes to warm through without sogginess. Avoid microwaving if possible, as it can make the rice gummy and the nori chewy.

FAQs

Final Thoughts

This Easy Baked Salmon Sushi Cups Recipe is one of those surprise hits I love sharing with friends. It’s approachable but feels special enough for entertaining or treating yourself. When I first made these, I was amazed at how the flavors came together so beautifully with minimal effort. You’ll enjoy how versatile they are and how easily you can tweak them to suit your taste. So grab some salmon, sushi rice, and nori, and let’s get baking—you’re in for a delicious, fun, and satisfying meal!

Print