If you’re craving a fun twist on sushi that’s both approachable and packed with flavor, this Easy Baked Salmon Sushi Cups Recipe is about to become your new favorite. Imagine juicy, marinated salmon nestled on a bed of perfectly seasoned sushi rice, all held lovingly in crispy nori cups baked until just right. It’s a delightful mix of textures and tastes, from creamy to spicy to slightly savory, and all without the fuss of rolling sushi. Whether you’re hosting a party or just treating yourself to a delicious snack, these sushi cups bring sushi bar vibes right into your kitchen with minimal effort and maximum yum.
Ingredients You’ll Need
Simple yet key ingredients make this recipe shine, each adding a unique element that elevates the dish. From the rich salmon and tangy rice vinegar to the umami-packed soy sauce and warm sesame oil, every component plays a delicious role in creating those perfectly balanced Easy Baked Salmon Sushi Cups.
- Salmon (2 lbs, cubed): Use fresh, high-quality salmon for the best flavor and texture in your sushi cups.
- Light soy sauce (2 tablespoons): Adds a salty umami kick that deepens the marinade flavors.
- Kewpie mayo (2 tablespoons): Brings creaminess and a subtle tang that pairs beautifully with salmon.
- Sriracha (2 tablespoons, adjust to taste): Gives the cups a perfect spicy zing—feel free to dial it up or down.
- Sesame oil (2 teaspoons): Infuses a warm, nutty aroma that ties all the ingredients together.
- Optional twist – Miso paste (1 tablespoon) or grated ginger (1 teaspoon): Adds depth and complexity to the marinade if you want a little extra flair.
- Sushi rice (3 cups, uncooked): The foundation for the sushi cups—stick to sushi rice for that essential stickiness.
- Rice vinegar (2 tablespoons): Brightens the rice with just the right amount of acidity.
- White sugar (4 teaspoons): Balances the vinegar for that classic sushi rice flavor.
- Optional twist – Mirin (1 teaspoon) or a pinch of salt: Enhances sweetness and seasoning in the rice.
- Nori sheets (6 large, cut into quarters): These crisp seaweed squares form the perfect edible cup to hold your sushi.
- Furikake seasoning: A flavorful sprinkle to top the finished sushi cups with texture and umami.
- Green onions (2, finely sliced): Add a burst of freshness and color on top.
- Cooking spray: Prevents sticking and helps the nori crisp up in the oven.
- Optional toppings – diced avocado, mango chunks, or eel sauce drizzle: Elevate your sushi cups with creamy, sweet, or savory finishing touches.
How to Make Easy Baked Salmon Sushi Cups Recipe
Step 1: Prepare the Sushi Rice
Cooking sushi rice might seem intimidating, but following package instructions will get you perfectly sticky rice every time. While it’s still warm, stirring in rice vinegar and sugar transforms it into that classic sushi base, tangy and slightly sweet—a foundation your salmon cups need to shine.
Step 2: Marinate the Salmon
In a bowl, toss your cubed salmon with soy sauce, velvety Kewpie mayo, spicy Sriracha, and fragrant sesame oil. If you want to get fancy, add miso paste or fresh grated ginger for an extra burst of umami or zest. Letting the salmon soak up these flavors creates a vibrant, mouthwatering filling for your sushi cups.
Step 3: Get Your Oven Ready
Preheat to a moderately high heat of 400°F (200°C). Lightly spraying your muffin tin ensures those nori cups don’t stick, helping them stay intact and crisp during baking.
Step 4: Shape the Nori Cups
Cutting each nori sheet into quarters gives you 24 perfect-sized squares. Press each one gently but firmly into your muffin tin’s wells, molding little edible bowls that will cradle all the tasty ingredients.
Step 5: Fill with Rice and Salmon
Spoon roughly a tablespoon of sushi rice into each nori cup, then press down softly to create a stable base. Add a generous dollop of that beautifully marinated salmon on top, making sure each cup is brimming with flavor and texture.
Step 6: Bake Until Perfect
Bake your sushi cups for about 13 to 15 minutes until the salmon is cooked through and just starting to turn golden at the edges. The nori crisps up gently in the process, creating a delightful contrast to the tender filling.
Step 7: Garnish and Finish
Sprinkle furikake seasoning and finely sliced green onions over each cup for that authentic burst of seasoning and freshness. Feel free to get creative by adding diced avocado, mango chunks, or a drizzle of luscious eel sauce to add complementary flavors and a pop of color.
How to Serve Easy Baked Salmon Sushi Cups Recipe
Garnishes
Adding toppings like furikake and green onions really makes each sushi cup pop visually and flavor-wise. These garnishes give a slight crunch and a fresh bite that elevates every mouthful and makes your presentation shine.
Side Dishes
Pairing these sushi cups with light sides such as a crisp cucumber salad, pickled ginger, or edamame will create a well-rounded meal that balances richness and freshness perfectly. These easy sides keep the spotlight on the sushi cups while adding textural variety.
Creative Ways to Present
For parties or family gatherings, arrange your Easy Baked Salmon Sushi Cups Recipe on a large platter garnished with extra green onions and sesame seeds. Consider serving with small dipping bowls of soy sauce or spicy mayo to let guests customize each bite just how they like.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to two days. The nori might lose some crispiness but the flavors of the salmon and rice will deepen, making them great for a quick snack later.
Freezing
Freezing isn’t recommended for these sushi cups since the texture of nori and rice changes significantly. Fresh is best when it comes to this recipe to enjoy the ideal combination of crispiness and tenderness.
Reheating
To reheat, pop the sushi cups into a preheated oven at 350°F for 5-7 minutes to gently warm through without softening the nori too much. Avoid microwaving if you want to maintain some crunchiness.
FAQs
Can I use a different type of fish instead of salmon?
Absolutely! While salmon works perfectly for its rich flavor and texture, you can experiment with other firm fish like tuna or even cooked shrimp. Just adjust cooking times accordingly.
Is it possible to make these sushi cups vegan or vegetarian?
Yes! Swap the salmon for marinated tofu or seasoned mushrooms and use vegan mayo. The sushi rice and nori cups remain deliciously the same.
Do I need special sushi rice for this recipe?
Using sushi rice is highly recommended because of its sticky texture that holds the cups together. Regular long-grain rice won’t have quite the same consistency or taste.
How spicy are these sushi cups?
The Sriracha gives a gentle heat that can be adjusted to your taste. If you prefer milder flavors, simply reduce or omit the Sriracha from the marinade.
Can I prepare the components ahead of time?
Definitely. You can cook the rice and marinate the salmon a few hours ahead to save time. Just assemble and bake right before serving for the best texture.
Final Thoughts
I hope this recipe inspires you to dive into making these delightful Easy Baked Salmon Sushi Cups Recipe at home. They’re fun, flavorful, and surprisingly simple—perfect for showing off your kitchen skills or treating loved ones to something special. Once you taste that perfect combo of crunchy nori, tender sushi rice, and spicy salmon, you’ll be hooked forever. Give it a try and enjoy the sushi party you just created!
Print
Easy Baked Salmon Sushi Cups Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 sushi cups
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese
Description
These Easy Baked Salmon Sushi Cups are bite-sized, flavorful treats combining marinated salmon and seasoned sushi rice in crispy nori cups. Perfect for parties or appetizers, they are baked to perfection for a delightful texture and topped with tasty garnishes like furikake and green onions.
Ingredients
Salmon Marinade
- 2 lbs salmon, cubed
- 2 tablespoons light soy sauce
- 2 tablespoons Kewpie mayo
- 2 tablespoons Sriracha (adjust to taste)
- 2 teaspoons sesame oil
- Optional: 1 tablespoon miso paste or 1 teaspoon grated ginger
Sushi Rice
- 3 cups uncooked sushi rice
- 2 tablespoons rice vinegar
- 4 teaspoons white sugar
- Optional: 1 teaspoon mirin or a pinch of salt
Assembly and Garnish
- 6 large nori sheets (cut into quarters)
- Furikake seasoning, for garnish
- 2 green onions, finely sliced
- Cooking spray
- Optional: diced avocado, mango chunks, or a drizzle of eel sauce
Instructions
- Cook Sushi Rice: Rinse and cook 3 cups of sushi rice according to the package instructions. While the rice is still warm, gently fold in 2 tablespoons rice vinegar and 4 teaspoons white sugar until combined. Let the seasoned rice cool slightly to room temperature.
- Prepare Salmon Marinade: In a bowl, mix cubed salmon with 2 tablespoons light soy sauce, 2 tablespoons Kewpie mayo, 2 tablespoons Sriracha, 2 teaspoons sesame oil, and optionally either 1 tablespoon miso paste or 1 teaspoon grated ginger. Allow the salmon to marinate while you prepare the rest.
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 400°F (200°C). Lightly spray a muffin tin with cooking spray to prevent sticking of the nori cups.
- Create Nori Cups: Cut each large nori sheet into 4 equal squares. Press each nori square gently into the muffin tin wells to form small cups that will hold the rice and salmon.
- Fill Nori Cups: Place about 1 tablespoon of the seasoned sushi rice into each nori cup and gently press down to form a base. Then top each rice base with a spoonful of the marinated salmon mixture evenly distributed among all cups.
- Bake Salmon Sushi Cups: Place the muffin tin in the preheated oven and bake for 13 to 15 minutes, or until the salmon is cooked through and slightly golden on top.
- Garnish and Serve: Remove the sushi cups from the oven and allow them to cool slightly. Garnish with furikake seasoning, finely sliced green onions, and optionally add diced avocado, mango chunks, or a drizzle of eel sauce for extra flavor and presentation.
Notes
- Make sure to cook the sushi rice properly and season it while warm for best texture and flavor.
- Adjust the amount of Sriracha based on your preferred spice level.
- Using Kewpie mayo provides a richer, creamier taste compared to regular mayonnaise.
- You can add creativity with toppings like diced avocado or mango for sweetness and eel sauce for umami.
- Ensure the nori cups are pressed well to hold their shape during baking.
- Serve these cups warm or at room temperature for the best taste experience.
