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Baked Salmon Sushi Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 571 reviews
  • Author: Megane
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 sushi cups
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Japanese

Description

These Easy Baked Salmon Sushi Cups are a creative and delicious twist on traditional sushi, combining flavorful marinated salmon, seasoned sushi rice, and crispy nori baked into convenient bite-sized cups. Perfect for a party appetizer or a fun weeknight meal, these sushi cups are easy to assemble and bake to golden perfection, then garnished with furikake and green onions for an extra savory kick.

Ingredients

Units Scale

Salmon Mixture

  • 1 lb salmon, cubed
  • 1 tbsp light soy sauce
  • 1 tbsp Kewpie Mayo
  • 1 tbsp Sriracha
  • 1 tsp sesame oil

Sushi Rice

  • 1 1/2 cups uncooked sushi rice
  • 1 tablespoon rice vinegar
  • 2 teaspoons white sugar

Other

  • 3 large nori sheets
  • furikake, for garnish
  • 1 green onion, for garnish
  • cooking spray

Instructions

  1. Cook sushi rice: Rinse the sushi rice thoroughly and cook according to the package instructions until tender and sticky.
  2. Prepare vinegar seasoning: In a microwave-safe bowl, combine rice vinegar and white sugar, heating for about 30 seconds until sugar dissolves. Pour this mixture over the cooked rice and stir well to season evenly. Set aside to cool slightly.
  3. Preheat oven: Set your oven to 400℉ (204℃) to get it ready for baking the sushi cups.
  4. Make salmon mixture: In a bowl, mix together the cubed salmon, light soy sauce, Kewpie mayo, Sriracha, and sesame oil until fully combined and evenly coated.
  5. Prepare nori sheets: Cut each nori sheet into four squares or rectangles that will fit comfortably inside the muffin tin cups.
  6. Assemble sushi cups: Lightly grease a muffin tin with cooking spray. Place each nori square into a muffin cup and press a spoonful of seasoned sushi rice onto the nori, gently pressing to form a base.
  7. Add salmon topping: Spoon the salmon mixture evenly on top of the rice in each muffin cup, spreading it out to cover the rice layer.
  8. Bake the sushi cups: Place the muffin tin in the preheated oven and bake for 15 minutes, or until the salmon is cooked through and slightly golden on top.
  9. Finish and serve: Remove the sushi cups from the oven and allow them to cool for a few minutes. Drizzle extra Sriracha or spicy mayo if desired, then garnish with furikake seasoning and chopped green onions. Serve immediately for best flavor and texture.

Notes

  • Use fresh, sushi-grade salmon for the best taste and safety.
  • If you prefer less spice, adjust the amount of Sriracha to your liking.
  • Sushi rice is key for authentic texture—avoid substituting with other rice types.
  • You can prepare the sushi rice and vinegar mixture in advance to save time.
  • For a gluten-free option, use gluten-free soy sauce.
  • Furikake adds a lovely umami crunch but can be omitted if unavailable.

Nutrition

  • Serving Size: 1 sushi cup
  • Calories: 110
  • Sugar: 1.5g
  • Sodium: 270mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 0.5g
  • Protein: 7g
  • Cholesterol: 35mg

Find it online: https://comfortplates.com/baked-salmon-sushi-cups-recipe/