Easy Baked Salmon Sushi Cups Recipe

If you’re looking for a fun twist on traditional sushi that you can easily whip up right in your own kitchen, you have to try these Easy Baked Salmon Sushi Cups. Imagine perfectly seasoned sushi rice nestled in crispy nori sheets, topped with tender salmon tossed in an irresistible blend of soy, Kewpie mayo, sriracha, and sesame oil. Each bite is a little parcel of sushi joy, combining all your favorite flavors and textures—salty, creamy, spicy, and crunchy—without needing to roll a single piece. These sushi cups are as impressive for parties as they are simple for weeknight dinners, and I promise they’ll disappear almost as fast as you can bake them!

Ingredients You’ll Need

Let’s talk ingredients! These are all super accessible and play a starring role in making your Easy Baked Salmon Sushi Cups truly unforgettable. Each one offers a unique taste, texture, or vibrant color that helps this dish stand out.

• Salmon (1 lb, cubed): Fresh salmon is what brings luxurious flavor and rich texture to each cup—look for sushi-grade if possible!
• Light Soy Sauce (1 tbsp): Adds a deep umami backbone and a whisper of saltiness to the salmon mixture.
• Kewpie Mayo (1 tbsp): This Japanese mayo is extra creamy and gives the topping that signature sushi-shop richness.
• Sriracha (1 tbsp): For those just-right spicy notes that play beautifully against the cool, savory rice.
• Sesame Oil (1 tsp): Earthy and aromatic, it ties everything together with a subtle nutty aroma.
• Sushi Rice (1½ cups, uncooked): The sticky texture is crucial for binding the cups—don’t swap this for ordinary rice!
• Rice Vinegar (1 tbsp): Delivers that bright tangy zing that defines classic sushi rice.
• White Sugar (2 tsp): A dash of sweetness to balance out the vinegar and enhance the rice’s flavor.
• Nori Sheets (3 large): These seaweed squares get crispy in the oven, perfectly holding everything together like a crunchy cup.
• Furikake, for garnish: A sprinkle boosts flavor and adds a satisfying umami crunch.
• Green Onion, for garnish: Brings a pop of freshness and color as the finishing touch.
• Cooking Spray: Prevents the sushi cups from sticking and helps crisp the nori edges.

How to Make Easy Baked Salmon Sushi Cups

Step 1: Cook and Season the Rice

Start by preparing your sushi rice according to the package directions. While it cooks, whisk together rice vinegar and sugar in a microwave-safe bowl and warm it until the sugar dissolves. Pour this sweet, tangy mixture over the hot rice and gently fold it in for that signature sushi-rice flavor and sticky, glossy finish. Set it aside to cool a bit so it’s easy to handle later.

Step 2: Marinate the Salmon

In a medium bowl, combine your cubed salmon with light soy sauce, creamy Kewpie mayo, fiery sriracha, and fragrant sesame oil. Mix it all together until every piece of salmon is glossy and coated—this step makes sure each bite is deeply flavorful with hints of creaminess, heat, and nutty undertones. Set the bowl aside and let those flavors mingle while you prep your nori.

Step 3: Prep the Nori Cups

Take each large nori sheet and cut it into four equal rectangles or squares—just big enough to fit into each cup of your muffin tin. These nori pieces are going to act as your “cup,” holding all the tasty sushi fillings while crisping up beautifully in the oven.

Step 4: Assemble the Sushi Cups

Give your muffin tin a light spritz of cooking spray to keep everything from sticking. Gently press a nori square into each muffin cup, and top with a generous spoonful of seasoned rice. Press the rice down just enough so it fills the base and helps hold the shape. Then, scoop a layer of the marinated salmon mixture on top of each little rice bed. With all these flavors and textures stacked together, you’re well on your way to Easy Baked Salmon Sushi Cups heaven!

Step 5: Bake to Perfection

Heat your oven to 400℉ and slide the muffin tin in. Bake for about 15 minutes until the salmon is perfectly cooked and the tops pick up a gentle golden hue. The aroma that fills your kitchen is a delicious promise of what’s to come—the salmon will be tender, the nori crisp, and the rice flat-out irresistible.

Step 6: Garnish and Serve

Allow the sushi cups to cool for a few minutes after baking, making them easier to lift from the tin. Drizzle with extra sriracha or a swipe of spicy mayo if you love more heat. Don’t forget a healthy sprinkle of furikake and some bright green onions—these last touches transform your Easy Baked Salmon Sushi Cups into a restaurant-worthy plate. Serve immediately for the best balance of crunchy and creamy!

How to Serve Easy Baked Salmon Sushi Cups

Garnishes

The right garnish can make your Easy Baked Salmon Sushi Cups both stunning and even tastier. I absolutely love a drizzle of spicy mayo or sriracha for a punch of color and heat. A generous dusting of furikake and a scattering of finely sliced green onions add crunch, nuttiness, and a pop of freshness. Want more? Try a sprinkle of toasted sesame seeds or a few slivers of fresh cucumber for even more texture.

Side Dishes

Pairing these sushi cups with fresh, bright sides really completes the meal. Classic miso soup and a crisp seaweed salad work beautifully—they’re light enough to let the sushi shine but substantial enough for a satisfying plate. Edamame or pickled ginger are also great choices for a refreshing counterpoint, and they’re easy to prepare alongside your main event.

Creative Ways to Present

If you want to wow your guests, arrange your Easy Baked Salmon Sushi Cups on a wooden board or pretty platter. You can tuck in little ramekins of dipping sauces—soy, spicy mayo, or even a citrusy ponzu—for dunking. For a fun twist, let everyone build their own cups, offering different toppings and garnishes at the table. It’s sushi night made easy, and everyone gets to play chef!

Make Ahead and Storage

Storing Leftovers

If you manage to have any leftovers (these disappear quick!), place them in a single layer in an airtight container and keep them in the fridge. They’ll stay tasty for up to two days. Just remember, the nori may not stay as crisp, but the flavor will still be spot on.

Freezing

While it’s possible to freeze your Easy Baked Salmon Sushi Cups, I recommend only freezing the baked salmon and rice without the nori for best results. Nori tends to lose its crunch and structure after freezing. Wrap the cooled cups (without nori) tightly in plastic wrap and transfer to a freezer-safe container. Thaw in the fridge overnight before reheating and assembling with fresh nori when you’re ready to serve.

Reheating

To reheat, preheat your oven to 350℉ and pop the sushi cups back in for about 8-10 minutes, or until warmed through. Avoid the microwave if possible, as it can make the nori soggy. Add your fresh garnishes after reheating for the best texture and flavor.

FAQs

Can I use canned salmon instead of fresh?

Absolutely! While fresh salmon gives the best texture, canned salmon is a good budget-friendly substitute, especially if you’re in a pinch. Just drain it well and break it into chunks before combining with the marinade ingredients.

Do I need a muffin tin to make these?

A muffin tin is ideal for shaping individual Easy Baked Salmon Sushi Cups, but you can get creative! Try arranging the nori and rice on a lined baking sheet to form small rounds if you don’t have a tin. The cups may spread more but will still taste delicious.

Is there a way to make these less spicy?

Definitely! Simply reduce or leave out the sriracha in both the salmon mixture and the topping. You can mix a bit of sweet chili sauce with the mayo instead for a mild, tangy note without the kick.

Can I make these gluten-free?

Yes! Use a gluten-free soy sauce or tamari, and check that your other ingredients (especially store-bought furikake) are certified gluten-free. Everything else in this recipe is naturally gluten-free.

What’s the best way to keep the nori crispy?

The secret to crispy nori is serving your Easy Baked Salmon Sushi Cups as soon as possible after baking. If you need to hold them for a bit, let them cool fully on a rack so steam can escape, and avoid stacking them until you’re ready to serve.

Final Thoughts

If you haven’t tried these Easy Baked Salmon Sushi Cups yet, I hope you feel excited and ready to make them! They’re simple, customizable, and bursting with flavor—perfect for sharing (or keeping all to yourself). Give them a try and let them become a new favorite in your sushi-loving kitchen!

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