Easy Baked Salmon Sushi Cups

These salmon sushi baked cups are my answer to busy weeknights when the sushi craving hits but I want something cozy and easy. Built in a muffin tin and layered with creamy salmon salad and seasoned rice, they deliver all the best flavors and textures of a salmon roll with way less effort.

I first tried this when my friend sent me the Tiktok video and we made a batch together for a movie night. None of us could stop at just one and now my family keeps nori on hand for this recipe specifically.

Ingredients

• Fresh salmon: Choose center-cut or sushi grade for best texture and flavor
• Light soy sauce: Seasons the fish without overpowering delicate flavors
• Kewpie mayo: Creamier and more savory than regular mayo great for that authentic taste
• Sriracha: Adds a gentle kick and color adjust to your spice preference
• Sesame oil: Toasty aroma that reminds me of classic sushi hand rolls
• Sushi rice: Use short grain rice with pearly white kernels for the perfect sticky base
• Rice vinegar: Adds a tangy lift to the rice and balances the fish
• White sugar: Helps to season and shine the rice
• Nori sheets: Look for crisp and dark green sheets for fresh flavor
• Furikake: Sprinkle over the top for umami and crunch
• Green onion: Adds freshness and a little zip
• Cooking spray: Prevents sticking and keeps the cups neat

Step-by-Step Instructions

Cook the Rice:

Rinse sushi rice under cold water until it runs clear. Cook according to package instructions for plump tender grains.

Season the Rice:

While rice is hot combine rice vinegar and white sugar in a microwaveable bowl. Heat until sugar is dissolved. Pour over cooked rice and fold gently until every grain is glossy.

Prepare the Salmon Mixture:

Cube fresh salmon and add to a bowl with light soy sauce Kewpie mayo sriracha and sesame oil. Stir until the salmon is completely coated and set aside to marinate.

Prep the Nori:

Cut each nori sheet into rectangles or squares big enough to fit your muffin tin with a bit of overhang for crispy edges.

Assemble the Cups:

Lightly coat muffin tin with cooking spray. Lay one nori square into each cup. Spoon a heaping tablespoon of seasoned rice onto each nori press lightly to mold to the tin. Top each with a generous scoop of the salmon mixture.

Bake:

Bake in a preheated oven at 400 degrees Fahrenheit for 15 minutes or until the salmon is cooked through and the top looks golden and bubbly.

Finish and Serve:

Let sushi cups cool for a few minutes before drizzling extra sriracha or mayo if you like. Sprinkle furikake and sliced green onions over the top. Serve soon after for crispiest texture.

Save

My favorite thing about these sushi cups is the way the Kewpie mayo blends with the warm salmon I used to only add a little but the more I added the closer it tasted to my favorite sushi spot Growing up my family always cheered when homemade sushi nights got creative and these cups are now part of that story

Storage Tips

Store baked sushi cups in an airtight container for up to two days in the fridge. The nori will soften so I recommend reheating in a toaster oven for five minutes to bring back the crunch.

Ingredient Substitutions

If you cannot find Kewpie mayo regular mayonnaise with a squeeze of lemon works in a pinch. For a lighter version try Greek yogurt instead of mayo. Tuna can replace salmon and brown rice can be used for extra fiber.

Serving Suggestions

These sushi cups pair well with a crisp cucumber salad or a bowl of miso soup. For parties set out extra sauces like soy sauce spicy mayo or ponzu for dipping.

Cultural Context

While not traditional sushi this fusion version borrows flavors from Japanese sushi with a fun American twist. Sushi bakes and rolls made at home are a growing trend and this recipe is a nod to both convenience and flavor.

Recipe FAQs

→ What type of salmon works best in salmon sushi cups?

Fresh, sushi-grade or high-quality salmon, cut into small cubes, works best for optimal flavor and texture.

→ Can I substitute regular mayo for Kewpie mayo?

Yes, regular mayonnaise can be used, though Kewpie provides a richer, tangier flavor that enhances the overall taste.

→ Is it possible to make these sushi cups ahead of time?

They are best enjoyed fresh, but you can prep the components in advance and assemble just before baking.

→ How do I prevent the nori from becoming soggy?

Lightly greasing the muffin tin and baking until golden helps keep the nori crisp and maintains structure.

→ What garnishes add extra flavor and texture?

Furikake, sriracha, spicy mayo, and chopped green onions add flavor, crunch, and color to finish each cup.

→ Can I use other fillings besides salmon?

Absolutely! Try cooked shrimp, crab, or even tofu for delicious variations on this viral favorite.