Baked Salmon Sushi Cups Recipe

Introduction

Baked Salmon Sushi Cups offer a fun twist on traditional sushi with a warm, flavorful salmon topping over sticky sushi rice in crispy nori cups. These handheld bites are perfect for entertaining or a creative weeknight meal.

Ingredients

• Cooking spray
• 2 cups cooked sushi rice
• 3 nori sheets, quartered
• 1 (1 1/2-lb.) skinless salmon fillet, cut into 1/2″ cubes
• 2 scallions, thinly sliced, plus more for serving
• 1 teaspoon toasted sesame oil
• 4 tablespoons Japanese mayonnaise (such as Kewpie), divided
• 2 1/4 teaspoons sriracha, divided
• Kosher salt
• 2 teaspoons black and white sesame seeds

Instructions

1. Step 1: Arrange a rack in the upper third of the oven and preheat to 400°F (200°C). Lightly coat a standard 12-cup muffin tin with cooking spray.
2. Step 2: Scoop 1 heaping tablespoon of cooked sushi rice into the center of each nori quarter. Transfer the nori pieces to the prepared muffin tin with the rice side up. Using a spoon, gently press the rice to form an even layer in the bottom of each cup.
3. Step 3: In a large bowl, toss the salmon cubes, sliced scallions, toasted sesame oil, 2 tablespoons of the mayonnaise, 2 teaspoons of sriracha, and 1/4 teaspoon kosher salt until well combined.
4. Step 4: Divide the salmon mixture evenly among the muffin cups, spooning about 1/4 cup on top of the rice in each cup.
5. Step 5: Bake in the preheated oven until the salmon is almost cooked through, about 11 minutes.
6. Step 6: Turn on the broiler and broil the sushi cups carefully, watching closely to avoid burning, until the tops are charred in places and the salmon is fully cooked, 2 to 4 minutes. Remove and let cool for 5 minutes.
7. Step 7: While the cups cool, combine the remaining 2 tablespoons mayonnaise with 1/4 teaspoon sriracha in a small bowl.
8. Step 8: Arrange the sushi cups on a serving platter. Drizzle with the spicy mayonnaise mixture and sprinkle with sesame seeds and additional scallions before serving.

Tips & Variations

• Use short-grain sushi rice for the best sticky texture that holds well in the nori cups.
• If you prefer less heat, reduce the sriracha or omit it entirely from the mayonnaise drizzle.
• Try substituting salmon with cooked shrimp or crab for a different seafood flavor.
• For extra crunch, add finely diced cucumber or avocado as a topping before serving.

Storage

Store any leftover sushi cups tightly covered in the refrigerator for up to 1 day. Because the nori will soften over time, it’s best to enjoy these fresh. Reheat gently in a warm oven for a few minutes if desired, but avoid microwaving to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw salmon instead of baked in this recipe?

This recipe calls for baking the salmon for safety and texture. Using raw salmon would require sushi-grade fish and different handling to ensure safety, so sticking to baked salmon is recommended for home cooks.

What can I use if I can’t find Japanese mayonnaise?

If you can’t find Japanese mayonnaise like Kewpie, substitute with regular mayonnaise mixed with a small amount of rice vinegar for tanginess to achieve a similar flavor.

Baked Salmon Sushi Cups Recipe

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★★★★★

4.9 from 75 reviews

These Baked Salmon Sushi Cups are a delicious and creative twist on traditional sushi, featuring layers of sushi rice and marinated salmon baked to perfection in nori sheets. Topped with a spicy mayo drizzle and sesame seeds, they make a perfect appetizer or party snack that’s easy to prepare and visually appealing.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 sushi cups 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Japanese
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• Cooking spray
• 2 cups cooked sushi rice
• 3 nori sheets, quartered
• 1 (1 1/2-pound) skinless salmon fillet, cut into 1/2 inch cubes
• 2 scallions, thinly sliced, plus more for serving
• 1 teaspoon toasted sesame oil
• 4 tablespoons Japanese mayonnaise (such as Kewpie), divided
• 2 1/4 teaspoons sriracha, divided
• Kosher salt
• 2 teaspoons black and white sesame seeds

Instructions

1. Prepare Oven and Muffin Tin: Arrange a rack in the upper third of the oven and preheat to 400°F. Lightly coat a standard 12-cup muffin tin with cooking spray to prevent sticking.
2. Shape Sushi Rice Cups: Scoop 1 heaping tablespoon of cooked sushi rice into the center of each nori piece. Transfer the nori onto the prepared muffin tin rice side up. Gently use a spoon to pack the rice evenly into the bottom of each cup, forming a solid base for the salmon.
3. Mix Salmon Filling: In a large bowl, combine the cubed salmon, sliced scallions, toasted sesame oil, 2 tablespoons of Japanese mayonnaise, 2 teaspoons of sriracha, and 1/4 teaspoon of kosher salt. Toss gently to evenly coat the salmon mixture.
4. Fill Cups with Salmon Mixture: Divide the salmon mixture evenly among the muffin cups, approximately 1/4 cup per cup, spooning it directly on top of the packed sushi rice.
5. Bake the Sushi Cups: Place the muffin tin in the oven and bake for about 11 minutes or until the salmon is nearly cooked through.
6. Broil for Finish: Switch the oven to broil and broil the sushi cups for 2 to 4 minutes. Watch carefully to avoid burning. The tops should be charred in spots, and the salmon fully cooked. Remove and let cool for 5 minutes.
7. Prepare Spicy Mayo Drizzle: While the sushi cups cool, mix the remaining 2 tablespoons of Japanese mayonnaise with the last 1/4 teaspoon sriracha in a small bowl.
8. Garnish and Serve: Arrange the baked salmon sushi cups on a serving platter. Drizzle with the spicy mayo mixture, then sprinkle with the black and white sesame seeds and additional sliced scallions for garnish. Serve warm or at room temperature.

Notes

• Make sure to use sushi rice that is freshly cooked and slightly sticky for best texture and holding shape.
• The broiling step is essential for adding a flavorful charred finish to the salmon.
• Adjust sriracha quantity based on your preferred spice level.
• Japanese mayonnaise, such as Kewpie, is recommended for its rich, umami flavor but regular mayo can be substituted.
• Salmon can be substituted with other fatty fish like tuna or trout if preferred.
• Use fresh scallions to keep a bright flavor and color in the final dish.

Keywords: salmon sushi cups, baked sushi, salmon appetizer, Japanese sushi recipe, sushi rice, spicy mayo sushi, easy sushi cups