Baked Salmon Sushi Cups

These Baked Salmon Sushi Cups are one of my favorite ways to make sushi at home without the rolling. You get seasoned sushi rice, creamy spicy salmon, crispy nori edges, and fresh toppings like avocado, green onion, and sesame seeds, all baked in a muffin tin until the salmon is tender and cooked through.

Course dinner

Cuisine American

Keyword Baked Salmon Sushi Cups

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 157kcal

Author Ioana

Ingredients

For the Sushi Cups

3/4 cup uncooked sushi rice
1 cup water or as needed according to package directions
2 tbsp rice vinegar
2 tsp sugar
1/4 tsp salt
3 large nori sheets cut into 12 squares
1 lb salmon skin removed, cut into 1/2-inch cubes

For the Salmon Marinade

3 tbsp Kewpie mayo or regular mayonnaise
1 tbsp soy sauce or tamari
1 tbsp Sriracha or more to taste
1 tsp toasted sesame oil

For Topping

1 green onion sliced
1 avocado sliced or diced
1 tsp sesame seeds
Extra Sriracha or spicy mayo optional

Instructions

Rinse the sushi rice under cold water until the water runs mostly clear.
Cook the rice with 1 cup water, or according to package directions. Once cooked, let it sit covered for 10 minutes.
In a small bowl, mix the rice vinegar, powdered sweetener or sugar, and salt until dissolved. Gently fold the mixture into the warm rice. Let the rice cool slightly.
Preheat the oven to 400°F / 200°C and lightly grease a standard 12-cup muffin tin.
In a bowl, mix the cubed salmon with Kewpie mayo, soy sauce or tamari, Sriracha, and sesame oil. Let it sit for 10 to 15 minutes while you prepare the nori.
Cut the nori sheets into 12 squares and press one square into each muffin cup.
Add about 2 to 3 tablespoons of seasoned rice into each nori cup and press it down gently.
Divide the marinated salmon evenly over the rice.
Bake for 15 to 20 minutes, or until the salmon is opaque, flakes easily, and reaches 145°F / 63°C in the center.
Let the sushi cups cool in the pan for 5 minutes, then gently lift them out with a spoon.
Top with avocado, green onion, sesame seeds, and extra Sriracha or spicy mayo if desired.
Serve warm or slightly cooled.

Notes

Use tamari or gluten-free soy sauce if you want this recipe to be gluten-free.
These sushi cups are best served fresh while the nori edges are still crisp.
If using cooked sushi rice, this recipe will come together much faster.
Don’t leave cooked salmon and rice cups at room temperature for more than 2 hours.
I don’t recommend freezing because the rice and nori can become mushy after thawing.

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