Baked Salmon Sushi Cups Recipe

I absolutely love this Baked Salmon Sushi Cups Recipe because it brings the fun of sushi into a simple, baked dish that anyone can make at home. When I first tried it, I was amazed at how the salmon stays tender and juicy inside the crunchy nori cups—with every bite bursting with flavor. It’s like sushi got a cozy, comforting upgrade that’s perfect for casual dinners or even entertaining guests without any fuss.

You’ll find that these sushi cups work wonderfully as a light lunch, appetizer, or party snack, especially when you want something that feels fancy but doesn’t require complicated rolling techniques. Plus, since the salmon is baked right in the muffin tin, cleanup is a breeze, and the whole family goes crazy for how delicious and unique these little bites are. Trust me, this Baked Salmon Sushi Cups Recipe is a game-changer you’ll want to keep in your recipe box!

Ingredients You’ll Need

All the ingredients combine classic sushi staples with a flavorful twist that works so well for baked bites. When shopping, fresh salmon and good-quality Japanese mayo are worth seeking out to get the best results.

• Cooking spray: To keep those sushi cups from sticking in the muffin tin—makes cleanup easier too.
• Cooked sushi rice: The sticky rice base that holds the cups together; freshly cooked rice is key for the best texture.
• Nori sheets: The seaweed that forms the crispy outer cup; quartered for manageable sizes.
• Skinless salmon fillet: Fresh and cut into small cubes, it bakes beautifully in the cups.
• Scallions: Add freshness and a touch of crunch, with extra for garnish.
• Toasted sesame oil: Provides a nutty depth that complements the salmon perfectly.
• Japanese mayonnaise: Creamy with a subtle sweetness; Kewpie brand is usually my go-to.
• Sriracha: For just the right amount of heat; adjust according to your spice preference.
• Kosher salt: To season and enhance all the flavors.
• Black and white sesame seeds: A crunchy topping that also makes these sushi cups look stunning.

Variations

I love to play around with this Baked Salmon Sushi Cups Recipe depending on what I have on hand or the occasion. Feel free to experiment with different fillings or adjust the heat level—you’ll find it’s very forgiving.

• Variation: I sometimes swap salmon for cooked shrimp or crab to mix things up for seafood lovers in the family—it’s equally delicious!
• Spicy Level: If you prefer a milder taste, cut back on the sriracha or skip it altogether for a creamy, mellow flavor.
• Vegetarian Option: Try marinated tofu or avocado cubes instead of salmon for a fresh, plant-based twist.
• Add Crunch: Sprinkle tempura flakes or toasted nuts on top to add exciting textures.

How to Make Baked Salmon Sushi Cups Recipe

Step 1: Prep your oven and muffin tin

Start by arranging your oven rack in the upper third and preheat to 400°F. This placement helps the salmon cook evenly without drying out. Give a standard 12-cup muffin tin a light spray of cooking spray to prevent sticking—trust me, this little step saves a lot of frustration later on!

Step 2: Build the sushi base

Scoop a heaping tablespoon of sushi rice right into the center of each quartered nori piece. Transfer them carefully to the muffin tin with rice sides up. Use a spoon to gently press the rice flat, making an even layer at the bottom—don’t pack it too tightly, or it’ll lose that perfect sushi texture.

Step 3: Toss the salmon filling

In a large bowl, mix cubed salmon with sliced scallions, toasted sesame oil, half the Japanese mayo, half the sriracha, and a pinch of kosher salt. I like to toss everything gently so the salmon pieces stay intact but soak up all the flavors. Divide the mixture evenly among the muffin cups, spooning it right on top of the rice.

Step 4: Bake the sushi cups

Bake the cups for about 11 minutes until the salmon is just about cooked through. This timing ensures the fish remains tender and juicy inside the crispy nori shell.

Step 5: Broil for that perfect char

Switch on the broiler and watch carefully as the tops of the salmon char slightly—this takes anywhere from 2 to 4 minutes. The charred spots really add that irresistible smoky flavor and texture that make these cups pop. Let them cool for 5 minutes once out of the oven.

Step 6: Make the spicy mayo drizzle

While the cups cool, mix the remaining Japanese mayo with the rest of the sriracha in a small bowl. This creamy, spicy drizzle is the finishing touch that brings all the flavors together.

Step 7: Serve and garnish

Arrange your sushi cups on a platter, then drizzle with the spicy mayo mixture. Sprinkle a scattering of black and white sesame seeds and extra scallions over the top for a beautiful and tasty garnish. Serve immediately and watch everyone’s faces light up!

How to Serve Baked Salmon Sushi Cups Recipe

Garnishes

I usually garnish these sushi cups with extra sliced scallions and a sprinkle of black and white sesame seeds—the contrast not only looks gorgeous but also gives a lovely crunch. Sometimes, I add tiny dots of wasabi mayo on the side for an extra kick that’s easy to customize per guest’s taste.

Side Dishes

Pair these cups with a fresh seaweed salad or pickled ginger for that classic sushi vibe at home. A crisp cucumber salad or edamame also balances out the rich flavors nicely, making it a well-rounded and satisfying meal.

Creative Ways to Present

For parties, I love serving these in a lined bamboo steamer or on a slate board decorated with fresh shiso leaves and edible flowers—it immediately elevates the look and gets people excited before they even take a bite! Also, offering small dipping bowls of soy sauce or ponzu adds a fun interactive element.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the fridge for up to 2 days. I recommend keeping the spicy mayo drizzle separate and adding it just before serving—this keeps the cups from getting soggy while stored.

Freezing

Freezing baked salmon sushi cups is not my favorite because the rice and nori can lose their texture, but if you want to save some, freeze them in a single layer wrapped well in plastic wrap and foil for up to one month. Thaw overnight in the fridge and use a toaster oven to re-crisp the nori.

Reheating

I usually reheat them gently in a toaster oven at 325°F for about 5-7 minutes to keep the salmon moist and the nori crispy. Avoid microwaving as it makes the seaweed soggy and chewy.

FAQs

Final Thoughts

This Baked Salmon Sushi Cups Recipe holds a special place in my kitchen because it effortlessly brings the elegance of sushi without the stress. Whenever I make it, it sparks delight around the table, and I love how accessible yet impressive it feels. You’ll enjoy the ease and flavor combo so much, I’m confident this will become one of your go-to recipes for celebrating seafood in a fresh, fun way.

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