Baked Salmon Sushi Cups Recipe

If you’re craving something fun, flavorful, and totally unique, I absolutely love sharing my Baked Salmon Sushi Cups Recipe with friends. This dish checks all the boxes — it’s easy to make, packed with delicious layers of savory salmon and perfectly seasoned sushi rice, and just cute enough to wow at any gathering. Trust me, once you try this, it’ll quickly become one of your go-to recipes, whether for a casual dinner or a party appetizer.

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Ingredients You’ll Need

The magic of this Baked Salmon Sushi Cups Recipe lies in simple, fresh ingredients working together. Sushi rice creates that signature sticky base, while the salmon mixture adds tender, flavorful protein. I like to grab high-quality nori sheets and fresh green onions to top it all off just right.

• Salmon: Fresh, cubed salmon is key for tender bites—look for sushi-grade if possible for the best quality.
• Light Soy Sauce: Adds salty umami without overpowering your salmon.
• Kewpie Mayo: This Japanese mayo brings a creamy tang that’s smoother than regular mayo.
• Sriracha: Adds a kick of heat, but feel free to adjust depending on your spice comfort level.
• Sesame Oil: Just a splash delivers that nutty, aromatic note that ties all the flavors.
• Sushi Rice: Use short-grain rice for the perfect sticky texture essential in sushi dishes.
• Rice Vinegar and White Sugar: Combine these to season the sushi rice beautifully with a subtle tang.
• Nori Sheets: These seaweed sheets wrap your sushi cups and hold everything together—cut them to fit your muffin tin.
• Furikake: A Japanese rice seasoning that adds a little crunch and umami punch on top.
• Green Onion: Fresh, chopped green onion adds a nice pop of color and subtle bite.
• Cooking Spray: Don’t forget this to make sure your sushi cups pop right out of the tin cleanly.

Variations

I love how flexible this Baked Salmon Sushi Cups Recipe is — it’s easy to tweak depending on what you have on hand or your flavor preferences. Some of my favorite twists have really upped the excitement in my kitchen and helped me accommodate different tastes, too.

• Spicy Tuna Version: Swap out the salmon for tuna and stir in a bit more sriracha to make it spicy. I tried this once for a sushi night with friends and everyone loved how vibrant the flavor was.
• Vegetarian Option: Replace the salmon with diced avocado and cucumber, adding a splash of soy sauce and a sprinkle of toasted sesame seeds for texture—I always keep this variation for my veggie-loving guests.
• Gluten-Free Swap: Use tamari instead of soy sauce to keep everything gluten-free without losing that savory depth.
• Extra Crunch: Add tempura flakes or toasted breadcrumbs on top just before baking, which is a trick I discovered to bring irresistible texture.

How to Make Baked Salmon Sushi Cups Recipe

Step 1: Cook and Season the Sushi Rice Perfectly

Start by cooking your sushi rice according to the package instructions — I usually rinse mine with cold water until it runs clear to get rid of excess starch, which helps the rice cook up sticky but not mushy. While the rice is hot, microwave your rice vinegar and sugar just until the sugar dissolves, then gently fold this into the rice. This seasoning is what gives sushi rice that subtle tang you’ll love. Set it aside to cool slightly while you prep the salmon.

Step 2: Mix the Flavorful Salmon Topping

In a bowl, combine cubed salmon with light soy sauce, Kewpie mayo, sriracha, and a touch of sesame oil. This blend might seem simple, but it’s packed with layers of flavor that become even better when baked. I like to mix until everything is evenly coated, giving the salmon that creamy, spicy, umami punch.

Step 3: Prepare Nori and Assemble Your Cups

Cut your nori sheets into squares or rectangles that will fit nicely into your muffin tins — I find 4 pieces per sheet works well for a standard tin. Spray the muffin tin with cooking spray to keep things from sticking. Lay each nori square into a muffin cup, then press a spoonful of sushi rice into the center, gently spreading it down to form the base. Once your tin is filled with rice layers, add a generous spoonful of your salmon mixture on top.

Step 4: Bake to Perfection

Bake everything in a 400°F oven for about 15 minutes. You’ll want to watch for the salmon to be cooked through and for the top edges to get slightly golden and caramelized—it adds a beautiful depth. When you pull them out, give them a moment to cool so they hold their shape when you remove them from the tin.

Step 5: Add Finishing Touches and Serve

Before serving, drizzle some extra sriracha or a quick spicy mayo on top for that final burst of flavor, then sprinkle furikake and chopped green onions for beautiful color and texture. My family goes crazy for that salty crunch from the furikake—it feels like the cherry on top.

How to Serve Baked Salmon Sushi Cups Recipe

Garnishes

I’m all about those little finishing touches — a sprinkle of furikake adds that wonderful umami and a bit of crunch, and fresh green onions bring a light sharpness that cuts through the richness of the mayo and salmon. Sometimes, I also add tiny roe or a drizzle of unagi sauce when I want to get fancy.

Side Dishes

Pair these sushi cups with a simple miso soup or a crisp seaweed salad for a balanced meal. I’ve found that lightly pickled ginger helps refresh the palate when enjoying multiple cups, making the experience even better.

Creative Ways to Present

Hosting a party? Arrange the sushi cups on a wooden platter lined with shiso leaves or bamboo mats to give your spread an authentic feel. You can also serve them with cute little dipping bowls of soy sauce or spicy mayo for guests to customize their bites.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and found that the sushi cups hold up well for about 1-2 days. I usually prefer reheating only a few cups at a time to retain the texture of the rice and keep that fresh salmon flavor.

Freezing

Freezing is a bit tricky because of the rice texture, but if you want to freeze, I recommend wrapping each sushi cup tightly in plastic wrap, then placing them all in a freezer-safe container. Defrost overnight in the fridge before reheating gently.

Reheating

The best way I’ve found to reheat is popping them in the oven at 325°F for about 8-10 minutes covered with foil to prevent drying out. This helps warm the salmon without making the rice tough, and you can freshen up the garnish afterward.

FAQs

Final Thoughts

I still remember the first time I made this Baked Salmon Sushi Cups Recipe—how it turned out exactly like I hoped and how my family’s faces lit up with every bite. It’s impressive but so approachable, and you get that rewarding feeling of creating something truly special with simple ingredients. You’ll love how adaptable it is, so don’t hesitate to play around with toppings or spice levels until it feels just right for you. Go ahead and give it a try—it’ll quickly become your favorite way to enjoy salmon with a fun twist!

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