Easy Baked Salmon Sushi Cups Recipe

Introduction

These Easy Baked Salmon Sushi Cups offer a fun and delicious twist on traditional sushi. Combining savory salmon with flavorful sushi rice in convenient muffin-sized portions, they’re perfect for a quick appetizer or a light meal.

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

1. Step 1: Cook the sushi rice according to the package instructions.
2. Step 2: In a microwave-safe bowl, combine the rice vinegar and sugar. Microwave for about 30 seconds until the sugar is dissolved. Pour this mixture over the cooked rice and stir to combine. Set aside.
3. Step 3: Preheat your oven to 400℉ (200℃).
4. Step 4: In a mixing bowl, combine the cubed salmon, soy sauce, Kewpie mayo, Sriracha, and sesame oil. Mix thoroughly and set aside.
5. Step 5: Cut the nori sheets into 4 rectangles or squares, sized to fit inside your muffin tins.
6. Step 6: Lightly grease the muffin tin with cooking spray. Place each nori square into a muffin cup, add a spoonful of the sushi rice into the center, and press gently to form a base. Repeat until the muffin tin is filled with rice bases.
7. Step 7: Spoon the salmon mixture on top of the rice in each muffin cup, spreading evenly.
8. Step 8: Bake in the preheated oven for 15 minutes, or until the salmon is cooked through and the tops turn slightly golden.
9. Step 9: Remove from the oven and allow to cool for a few minutes. Drizzle additional Sriracha or spicy mayo if desired, then garnish with furikake and chopped green onions. Serve immediately and enjoy!

Tips & Variations

• Use sushi-grade salmon for the best flavor and texture.
• For a milder option, reduce or omit the Sriracha according to your spice preference.
• Substitute Kewpie mayo with regular mayonnaise if unavailable, but Kewpie adds a unique sweetness.
• Try adding small diced cucumber or avocado on top for extra freshness.

Storage

Store any leftover sushi cups in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid overcooking the salmon. These are best enjoyed fresh for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but make sure to fully thaw and pat the salmon dry before mixing to prevent excess moisture in the cups.

Do I need a special pan to make sushi cups?

A standard muffin tin works perfectly to shape the sushi cups and hold the ingredients during baking.

Easy Baked Salmon Sushi Cups Recipe

Print Recipe

★★★★★

4.7 from 103 reviews

These Easy Baked Salmon Sushi Cups are a delicious and convenient twist on traditional sushi. Made with tender cubed salmon seasoned with a spicy mayo sauce, perfectly cooked sushi rice, and crisp nori sheets baked in muffin tins, these sushi cups are a fun and flavorful appetizer or meal that’s simple to prepare and sure to impress.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 12 sushi cups 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Salmon Mixture

• 1 lb salmon, cubed
• 1 tbsp light soy sauce
• 1 tbsp Kewpie Mayo
• 1 tbsp Sriracha
• 1 tsp sesame oil

Sushi Rice

• 1 ½ cup uncooked sushi rice
• 1 tbsp rice vinegar
• 2 tsp white sugar

Assembly & Garnish

• 3 large nori sheets
• Furikake, for garnish
• 1 green onion, chopped, for garnish
• Cooking spray

Instructions

1. Cook the sushi rice: Prepare the sushi rice according to package instructions until tender and sticky.
2. Prepare the rice seasoning: In a microwave-safe bowl, combine rice vinegar and sugar. Microwave for about 30 seconds or until the sugar dissolves. Pour this mixture over the cooked rice and mix well. Set aside.
3. Preheat oven: Set your oven to 400℉ (204℃) to prepare for baking the sushi cups.
4. Make the salmon mixture: In a bowl, combine cubed salmon, light soy sauce, Kewpie mayo, sriracha, and sesame oil. Mix until well incorporated and set aside.
5. Prepare nori sheets: Cut each nori sheet into 4 rectangles or squares large enough to fit into muffin tin cups.
6. Assemble sushi cups: Lightly grease a muffin tin with cooking spray. Press a spoonful of sushi rice onto the center of each nori square, then place them into muffin tin cups, pressing rice down lightly. Top each with a layer of the salmon mixture.
7. Bake: Place the muffin tin in the preheated oven and bake for 15 minutes, or until the salmon is cooked through and the tops are slightly golden.
8. Serve: Remove the sushi cups from the oven and let cool slightly. Drizzle additional sriracha or spicy mayo on top, then garnish with furikake and chopped green onions. Serve immediately.

Notes

• Ensure the nori sheets are cut to fit snugly into muffin tins to hold their shape while baking.
• You can adjust sriracha amounts for desired spice level or substitute with another hot sauce.
• If you don’t have Kewpie mayo, regular Japanese mayo or a good quality mayonnaise will work as well.
• Allow the cups to cool slightly before serving to help them set and hold together.
• Furikake is a Japanese seasoning mix that adds flavor and texture; substitute with toasted sesame seeds if unavailable.

Keywords: baked salmon sushi cups, sushi cups, easy sushi recipe, baked sushi, salmon appetizer, Japanese appetizer