Easy Baked Salmon Sushi Cups Recipe

If you’re looking for a fun, flavorful twist on sushi that’s easy to make at home, you’re going to adore this Easy Baked Salmon Sushi Cups Recipe. Seriously, it’s one of those recipes that feels fancy but is so simple you’ll want to make it again and again. Picture tender salmon mixed with a tangy, spicy mayo sauce nestled in crispy nori “cups” filled with perfectly seasoned sushi rice—it’s a total crowd-pleaser and perfect when you want sushi without all the rolling fuss!

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Ingredients You’ll Need

These ingredients come together simply but thoughtfully to create sushi-inspired magic. Make sure your sushi rice is good quality—it’s the base of these cups, so the seasoning is key!

• Salmon (cubed): Fresh, sushi-grade salmon works best for safety and flavor.
• Light Soy Sauce: Adds that classic umami without overpowering the salmon.
• Kewpie Mayo: This Japanese mayo is creamier and less tangy than regular mayo, perfect for sushi.
• Sriracha: Gives a gentle spicy kick; adjust to your heat preference.
• Sesame Oil: Just a touch imparts a nutty aroma and depth of flavor.
• Uncooked Sushi Rice: The short-grain rice is crucial for that sticky, perfect texture.
• Rice Vinegar: Sweetened slightly to season the rice perfectly.
• White Sugar: Balances the vinegar’s tang.
• Nori Sheets: Cut into squares to form your sushi cup bases, crispy and flavorful.
• Furikake: A delicious Japanese seasoning for that extra burst of flavor and crunch.
• Green Onion: Fresh and bright garnish to finish the cups.
• Cooking Spray: To lightly grease the muffin tin so the nori doesn’t stick.

Variations

I love experimenting with this recipe depending on what I have on hand or the occasion—feel free to customize these sushi cups to fit your cravings and dietary needs.

• Veggie Option: Swap salmon for marinated tofu or cooked shiitake mushrooms for a vegetarian version—my friends couldn’t even tell the difference!
• Spice Level: Add more or less sriracha or try a drizzle of wasabi mayo if you want that authentic heat.
• Crunch Boost: Toss in some thinly sliced cucumber or avocado for fresh texture and creaminess.
• Rice Alternatives: You can try brown sushi rice or quinoa if you want a healthier twist—I found the taste changes but still delicious.

How to Make Easy Baked Salmon Sushi Cups Recipe

Step 1: Cook and Season Your Sushi Rice

Start by cooking your sushi rice exactly according to the package—it’s important for texture. While the rice is hot, gently fold in your warmed vinegar and sugar mixture; this seasons the rice perfectly and gives it that classic sticky, tangy sushi flavor. I like to let it cool slightly before assembling so it’s easier to handle.

Step 2: Prepare the Salmon Mixture

While your rice cooks, combine the cubed salmon with soy sauce, Kewpie mayo, sriracha, and sesame oil. I discovered this combo is where the magic happens—it balances creaminess with umami and heat. Give it a good stir so everything’s evenly coated. Let it sit while you prep the nori sheets.

Step 3: Shape Your Nori Cups

Cut your nori sheets into rectangles or squares that will fit snugly inside a muffin tin. Lightly spray the tins with cooking spray so the nori won’t stick. Place each nori square into a muffin cup and press down gently, then add a spoonful of your seasoned sushi rice, pressing lightly to form a base. This is where you can be a bit creative—just make sure the rice is evenly spread for support.

Step 4: Add Salmon and Bake

Top each rice layer with the salmon mixture, spreading it evenly. Pop the muffin tin into a preheated 400℉ oven for about 15 minutes. You’ll want to keep an eye out for the salmon to cook through and the tops to get a nice golden hue—this baking step gives you crispy edges and melds the flavors beautifully.

Step 5: Garnish and Serve

Once out of the oven, let your sushi cups cool just a couple of minutes—too hot and they can fall apart. I love drizzling a little extra sriracha or spicy mayo on top, then sprinkling furikake and chopped green onions for that pop of color and flavor. Serve immediately and watch everyone go crazy!

How to Serve Easy Baked Salmon Sushi Cups Recipe

Garnishes

I’m a huge fan of finishing these with furikake for that salty, crunchy umami hit plus a sprinkle of fresh green onions to brighten everything up. Sometimes I add tiny dots of pickled ginger on the side for a palate cleanser that’s surprisingly refreshing with these sushi cups.

Side Dishes

Serving these with a simple seaweed salad or a light cucumber salad brings some fresh contrast and balances all the rich flavors. I also love a miso soup on the side to make it a full-on meal without much fuss.

Creative Ways to Present

For a dinner party, I like to serve these sushi cups on a wooden platter scattered with edible flowers and shiso leaves—it makes them feel extra special. You can also put them in colorful mini cupcake liners inside the muffin tin for cute party bites kids and adults both love.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare in my house!), store them in an airtight container in the fridge for up to 2 days. I recommend keeping the garnishes separate and adding them just before serving to keep everything fresh and vibrant.

Freezing

Freezing isn’t my favorite with this recipe because the texture of cooked sushi rice and nori can change once thawed. But if you want to, freeze the unbaked sushi cups on a tray first, then transfer to a bag. Defrost in the fridge overnight before baking.

Reheating

I gently reheat these in a 350℉ oven for about 5-7 minutes, just enough to warm without drying them out. Avoid microwaving to keep the nori crisp and the salmon tender.

FAQs

Final Thoughts

I absolutely love how these Easy Baked Salmon Sushi Cups turn out every single time—they’re one of those recipes that feels impressive yet comes together without too much fuss. When I first tried making sushi cups, I was worried about the rice texture and how the nori would hold up, but this method solves those problems beautifully. I think you’ll enjoy how simple and delicious this is, and I can’t wait to hear how your family and friends react when you serve these at your next meal or party. Trust me, once you make this, it’ll become a staple in your recipe box!

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