Name: Easy Baked Salmon Sushi Cups Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 1 ½ cup uncooked sushi rice; 1 tbsp rice vinegar; 2 tsp white sugar; 1 lb salmon, cubed; 1 tbsp light soy sauce; 1 tbsp Kewpie Mayo; 1 tbsp Sriracha; 1 tsp sesame oil; 3 large nori sheets; furikake, for garnish; 1 green onion, chopped, for garnish; cooking spray, for greasing muffin tin

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Introduction

These Easy Baked Salmon Sushi Cups are a fun and flavorful twist on traditional sushi. Perfect for entertaining or a casual meal, they offer bite-sized portions of savory salmon and seasoned rice wrapped in crispy nori. Ready in just under 30 minutes, they’re sure to impress!

The image shows six small sushi cups arranged on a white plate. Each cup has a crispy dark green seaweed base holding a layer of white rice topped with orange grilled salmon pieces. The salmon is drizzled with bright orange sauce and garnished with small green onion pieces and white sesame seeds. Some cups also have a light yellow creamy sauce on top. The plate sits on a white marbled surface with scattered green onion bits nearby, and a pair of dark brown chopsticks lay to the side. A beige muffin tray with more sushi cups is partly visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb salmon, cubed
1 tbsp light soy sauce
1 tbsp Kewpie Mayo
1 tbsp Sriracha
1 tsp sesame oil
1 ½ cup uncooked sushi rice
1 tbsp rice vinegar
2 tsp white sugar
3 large nori sheets
Furikake, for garnish
1 green onion, for garnish
Cooking spray

Instructions

Step 1: Cook the sushi rice according to the package instructions.
Step 2: In a microwave-safe bowl, combine rice vinegar and sugar. Microwave for about 30 seconds until the sugar dissolves. Pour this mixture over the cooked rice and mix well. Set aside.
Step 3: Preheat the oven to 400℉ (200℃).
Step 4: In a bowl, mix the cubed salmon with soy sauce, Kewpie mayo, Sriracha, and sesame oil until fully combined. Set aside.
Step 5: Cut the nori sheets into 4 rectangles or squares, sized to fit inside your muffin tin cups.
Step 6: Lightly grease a muffin tin with cooking spray. Place a nori piece into each muffin cup. Add a spoonful of sushi rice on top of the nori, pressing down lightly. Repeat until all cups are filled with rice.
Step 7: Add a layer of the salmon mixture on top of the rice in each cup.
Step 8: Bake in the preheated oven for 15 minutes, or until the salmon is cooked through and the tops turn slightly golden.
Step 9: Remove from the oven and let cool for a few minutes. Drizzle with extra Sriracha or spicy mayo, then garnish with furikake and chopped green onions. Serve immediately and enjoy!

Tips & Variations

Use sushi-grade salmon for the best flavor and texture.
Substitute Kewpie mayo with regular Japanese mayo if unavailable.
For a milder dish, reduce or omit the Sriracha.
Add avocado slices or cucumber for extra freshness.
If you don’t have a muffin tin, use small oven-safe dishes or ramekins.

Storage

Store leftover sushi cups in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave before serving, but note that nori may become less crisp. For best texture, enjoy freshly baked.

How to Serve

A close-up of a small bite-sized food piece held with chopsticks, showing three main layers: a shiny, dark green crispy seaweed base, topped with bright orange grilled salmon chunks covered in creamy, orange sauce; the top is sprinkled with green sliced scallions, white sesame seeds, and finely chopped herbs, all sitting over a blurred white plate filled with similar pieces on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but be sure to fully thaw and pat the salmon dry before mixing it with the other ingredients to avoid excess moisture.

How do I make the rice sticky enough for sushi cups?

Using sushi rice and properly seasoning it with a mixture of rice vinegar and sugar helps create that signature sticky texture essential for forming the cups.