Delicious baked salmon sushi cups served on a plate.

Easy Baked Salmon Sushi Cups (Viral Recipe)

ByCasey Monroe

why make this recipe

Easy Baked Salmon Sushi Cups are a fun twist on traditional sushi. They are simple to prepare and packed with flavor. You get the taste of sushi without the fuss of rolling it up. This recipe is perfect for a quick meal or an impressive appetizer at your next gathering. Plus, they are a great way to use fresh salmon and sushi rice!

how to make Easy Baked Salmon Sushi Cups

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

Directions:

  1. Cook sushi rice according to package instructions.
  2. In a microwave-safe bowl, combine rice vinegar and sugar. Microwave for about 30 seconds, or until the sugar dissolves. Pour the vinegar mixture over the cooked rice and mix until well combined. Set aside while you prepare the salmon mixture.
  3. Preheat the oven to 400℉.
  4. In a bowl, combine diced or cubed salmon, soy sauce, Kewpie mayo, sriracha, and sesame oil. Mix until well combined. Set aside.
  5. Cut the nori sheets into 4 rectangles or squares, large enough to fit into the muffin tins.
  6. Assemble the Sushi Cups: Lightly grease the muffin tin with cooking spray. Add a spoonful of sushi rice onto the center of each nori square, then press it down lightly into each muffin tin insert. Repeat until the muffin tin is full. Then add a layer of salmon mixture on top of the rice.
  7. Bake in the oven at 400℉ for 15 minutes, or until the salmon is cooked through and the tops are slightly golden brown.
  8. Remove the sushi cups from the oven and let them cool for a few minutes. Drizzle some more sriracha or spicy mayo on top. Garnish with furikake and chopped green onions. Serve immediately and enjoy!

how to serve Easy Baked Salmon Sushi Cups

Serve these sushi cups fresh out of the oven. They are best enjoyed warm. You can serve them on a platter, garnished with extra green onions and furikake. For a more colorful presentation, add a side of pickled ginger and wasabi. They make a great appetizer or a main dish when served with a salad.

how to store Easy Baked Salmon Sushi Cups

If you have leftovers, store them in an airtight container in the fridge. They will keep for about 2 days. To reheat, place them in the oven at 350℉ for a few minutes until warmed through. Avoid microwaving, as it may make the nori soggy.

tips to make Easy Baked Salmon Sushi Cups

  • Use fresh sushi-grade salmon for the best taste and safety.
  • Experiment with other toppings like avocado or cucumber slices for added texture.
  • Make sure to press the rice down firmly in the muffin tin so that it holds together well.
  • Adjust the level of spiciness by adding more or less sriracha according to your taste.

variation

You can easily switch the protein by using cooked shrimp or crab meat instead of salmon. For a vegetarian option, try using marinated tofu or vegetables like bell peppers and avocado.

FAQs

Can I use regular mayo instead of Kewpie Mayo?
Yes, but Kewpie Mayo has a richer flavor. You may want to add a bit more seasoning if you use regular mayo.

How do I make sushi rice?
Simply rinse uncooked sushi rice under cold water until the water runs clear, then cook it according to the package instructions.

Can I freeze the sushi cups?
It is not recommended to freeze them after baking, as the texture of the nori will change. However, you can freeze the assembled cups before baking and then bake them directly from frozen, adding a few extra minutes to the baking time.