Warm and Delicious Baked Salmon Sushi Cups You’ll Love

Enjoy these Baked Salmon Sushi Cups, a fun and simple twist on traditional sushi that's perfect for any occasion.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 4 cups

Course: Appetizers

Cuisine: Japanese

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sushi Cups

1 lb Salmon Use fresh or high-quality sushi-grade salmon for tender flavor.
1 cup Uncooked Sushi Rice Sticky short-grain rice is essential for maintaining the cup structure.
4 sheets Nori Sheets Provides a savory seaweed flavor; feel free to swap with rice paper for variety.
2 tbsp Rice Vinegar Balances the dish; apple cider vinegar or white vinegar can also work.
1 tbsp White Sugar Sweetens and complements the acidity; honey or agave are good substitutes.
2 tbsp Light Soy Sauce Adds umami and saltiness; opt for tamari to keep it gluten-free.

For the Filling

1/2 cup Kewpie Mayo This rich mayo gives creaminess; regular mayo can be used in a pinch.
1 tbsp Sesame Oil Provides a nutty flavor; omit for a lighter alternative.
1-2 tbsp Sriracha Add for a spicy kick; adjust to taste for heat preference.

For Garnishing

2 tbsp Green Onion Fresh and crunchy topping; chives or shallots can stand in.
1 tbsp Furikake Optional garnish for an extra flavor boost; sesame seeds can be used instead.

Cooking Essentials

1 can Cooking Spray Prevents sticking; using oil or butter is a fine alternative.

Equipment

Muffin tin
pot for cooking rice
Mixing bowl
scissors

Method

Step-by-Step Instructions

Cook sushi rice according to the package instructions until tender and sticky, about 20 minutes. Transfer to a bowl and mix in rice vinegar and white sugar while warm.
Preheat your oven to 400°F (200°C).
In a bowl, combine cubed salmon with soy sauce, Kewpie mayo, sriracha, and sesame oil. Mix until well coated.
Cut nori sheets into squares about 5 inches wide for muffin tin lining.
Lightly spray muffin tin with cooking spray. Lay nori squares in each cup and press in sushi rice layer, followed by salmon mixture.
Bake for 15 minutes until salmon is cooked through and tops are golden brown.
Allow to cool for a couple of minutes, then drizzle with sriracha or spicy mayo, sprinkle with furikake and green onions, and serve.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

These Baked Salmon Sushi Cups are a creative way to enjoy sushi flavors in a fun format. Feel free to customize your fillings and toppings for variety.

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