Imagine all the mouthwatering flavors of sushi—cozy, savory salmon, creamy avocado, zippy sauce, and chewy nori—tucked into perfectly crisp, hand-held bites. That’s exactly what you get with Baked Salmon Sushi Cups! This genius recipe transforms classic sushi into easy, oven-baked portions that are ideal for parties, lunchboxes, or weeknight cravings. With the earthy sea notes of nori, the luscious tenderness of salmon, and a finish of fresh veggies, these little cups have become a top-requested snack at any gathering in my home. Whether you’re a sushi newbie or a longtime fan, you’ll fall for the crunch, color, and cozy warmth in every bite of Baked Salmon Sushi Cups.
Ingredients You’ll Need
The beauty of Baked Salmon Sushi Cups lies in their simplicity: each ingredient plays a special role in building layers of taste and texture. You don’t need anything fancy—just a handful of sushi staples and some vibrant veggies, and you’re halfway to sushi heaven!
- Cooked sushi rice: Provides the soft, sticky base that holds everything together; any quality short-grain rice will do!
- Rice vinegar: Gives that signature tangy flavor to the rice with a subtle aromatic lift.
- Sugar: Balances out the sharpness of the vinegar for that classic sweet-sour sushi rice profile.
- Salt: Enhances all the flavors and makes the rice pop.
- Cooked salmon (baked or canned): Adds richness and protein; you can even swap this with other cooked seafood for variety.
- Mayonnaise: Brings everything together with its creamy texture; feel free to use Japanese mayo for even more umami.
- Sriracha (optional): Kicks up the heat for spicy-lovers; customize to taste or skip if you prefer mild flavors.
- Soy sauce: Delivers a salty, deep note that’s signature to sushi fillings.
- Nori sheets, cut into quarters: These pressed seaweed leaves crisp up in the oven and become the edible “cups.”
- Avocado, diced: Offers creamy freshness and a gentle green color—so satisfying!
- Cucumber, diced: Lends crunch and a cooling effect to balance the richer elements.
- Sesame seeds: Sprinkle them on for toasty aroma and visual appeal.
- Sliced green onions: The final fresh touch, their mild zing harmonizes all the flavors.
How to Make Baked Salmon Sushi Cups
Step 1: Prep the Sushi Rice
Start by whisking together the rice vinegar, sugar, and salt in a small bowl until dissolved. Pour this magical mixture over your just-cooked sushi rice while it’s still warm, then fold to combine—this step gives your rice that essential sweet, vinegary sheen that makes sushi so irresistible.
Step 2: Line the Muffin Tin
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin. This will make it easier to remove the Baked Salmon Sushi Cups after baking. Press a quarter-sheet of nori into each muffin cup, tucking them in gently so they form a little nest for the rice and fillings.
Step 3: Add the Rice
Drop 1–2 tablespoons of your prepared sushi rice into each nori-lined muffin cup. Use the back of a spoon or damp fingers to press the rice down firmly—this gives you a solid base and helps everything stick together once baked.
Step 4: Mix the Salmon Filling
In a medium bowl, combine the flaked, cooked salmon with mayonnaise, sriracha (if you like a little heat), and soy sauce. Stir until everything is evenly coated and creamy. This luxuriously savory mixture is the heart and soul of your Baked Salmon Sushi Cups!
Step 5: Assemble and Bake
Spoon a generous dollop of the salmon mixture on top of the rice in each cup. Once all your cups are filled, slide the tin into the oven and bake for 12–15 minutes, until the tops are just a shade golden and the nori is crisp at the edges. Let them cool for a few minutes before popping each cup out of the tin.
Step 6: Garnish and Serve
Top each of your baked sushi cups with diced avocado, cucumber, a sprinkle of sesame seeds, and a flourish of sliced green onions. Every garnish contributes color, crunch, and an extra burst of flavor!
How to Serve Baked Salmon Sushi Cups
Garnishes
Garnishes are the secret to making your Baked Salmon Sushi Cups feel restaurant-worthy. I always crown my cups with creamy avocado, crunchy cucumber, a generous pinch of sesame seeds, and delicately sliced green onions. You could also drizzle on eel sauce, spicy mayo, or even a very light dusting of togarashi for some extra flair.
Side Dishes
Since these sushi cups have so much flavor and texture, keep side dishes simple to let them shine. Think miso soup, a small green salad with ginger dressing, or some pickled ginger and wasabi on the side. A bowl of edamame is always a popular (and healthy) partner too!
Creative Ways to Present
Baked Salmon Sushi Cups are a showstopper on any serving platter. Arrange them in a neat circle, or group them by color for a rainbow effect with all those fresh toppings. For parties, I love setting out a “build your own” tray with extra garnishes—let everyone customize their own sushi adventure!
Make Ahead and Storage
Storing Leftovers
If you somehow have any leftover Baked Salmon Sushi Cups, store them in an airtight container in the refrigerator for up to 2 days. Covering them snugly helps keep the rice from drying out and the toppings fresh. The nori may soften, but the flavors will remain delicious!
Freezing
While these sushi cups are best enjoyed fresh, you can actually freeze the base (rice and salmon layer, without fresh toppings) for up to a month. When ready to serve, reheat gently and add new avocado, cucumber, and garnish just before eating for best texture.
Reheating
To bring back that just-baked warmth, pop the Baked Salmon Sushi Cups in the oven at 300°F for 5–7 minutes, or until heated through. You can also microwave briefly, but the oven helps revive the nori’s signature crunch.
FAQs
Can I make Baked Salmon Sushi Cups without fish?
Absolutely! Try cooked shrimp, crab meat, or even tofu for a vegetarian twist. The recipe is wonderfully versatile.
What type Appetizer or Main Course
I love using leftover baked salmon, but canned salmon is perfect for convenience. Just be sure to drain it well and flake it before mixing with the sauce.
Can I make these gluten-free?
Yes—just ensure your soy sauce is a gluten-free variety and you’ll have a completely gluten-free treat on your hands.
How far in advance can I assemble Baked Salmon Sushi Cups?
You can prep the rice, salmon mixture, and garnishes the day before, but it’s best to assemble and bake them just before serving for optimal freshness and texture.
Do these taste good at room temperature?
They’re delicious either warm, freshly baked, or at room temperature, which makes them ideal for potlucks, picnics, and bento boxes!
Final Thoughts
If you’re looking for a crowd-pleasing, easy-to-make twist on sushi, Baked Salmon Sushi Cups truly deliver. There’s nothing quite like biting into their crispy-nori, savory-salmon goodness and sharing them with friends. Try whipping up a batch for your next gathering or even just a fun weeknight dinner—and get ready to fall in love with sushi all over again!
Print
Baked Salmon Sushi Cups Recipe
- Total Time: 35 minutes
- Yield: 12 sushi cups
- Diet: Non-Vegetarian
Description
These Baked Salmon Sushi Cups are a delightful twist on traditional sushi, featuring a savory blend of salmon, rice, and vegetables baked to perfection in a muffin tin. Easy to make and impressive to serve!
Ingredients
Rice:
2 cups cooked sushi rice, 2 tablespoons rice vinegar, 1 tablespoon sugar, ½ teaspoon salt
Salmon Mixture:
1 cup cooked salmon (baked or canned), flaked, ¼ cup mayonnaise, 1 tablespoon sriracha (optional), 1 teaspoon soy sauce
Assembly:
6 sheets nori, cut into quarters, 1 small avocado, diced, 1 small cucumber, diced, 1 tablespoon sesame seeds, sliced green onions for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
- Prepare the rice: Mix rice vinegar, sugar, and salt. Combine with cooked sushi rice, then press into muffin cups.
- Make the salmon mixture: Combine flaked salmon with mayonnaise, sriracha, and soy sauce. Add a spoonful to each rice-filled cup.
- Bake: Bake for 12–15 minutes until golden. Top with avocado, cucumber, sesame seeds, and green onions.
Notes
- You can use canned salmon or substitute with cooked crab or shrimp.
- Best served warm or at room temperature.
- Enhance with eel sauce or spicy mayo for added flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer or Main Course
- Method: Baking
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 sushi cup
- Calories: 140
- Sugar: 2g
- Sodium: 270mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 15mg
