Why You’ll Love This Recipe

Combines the best of sushi and a warm, baked dish
Easy to customize with different toppings and sauces
Perfect for meal prep, snacks, or party appetizers
No need for sushi rolling skills—just assemble and bake
A great way to use up leftover salmon or rice

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cooked sushi rice
Rice vinegar
Sugar
Salt
Nori sheets (seaweed)
Cooked salmon (baked, grilled, or canned)
Japanese mayonnaise (Kewpie)
Sriracha
Soy sauce
Green onions, chopped
Furikake seasoning
Avocado (optional)
Sesame seeds (optional)

Directions

Prepare the Rice: Mix cooked sushi rice with rice vinegar, sugar, and salt. Let it cool slightly.
Make the Salmon Mixture: In a bowl, shred the cooked salmon and mix it with Japanese mayo, sriracha, soy sauce, and green onions. Adjust seasoning to taste.
Assemble the Cups: Cut nori sheets into squares and press them into a greased muffin tin. Add a layer of seasoned rice, then top with the salmon mixture.
Bake: Preheat oven to 375°F (190°C) and bake for about 12-15 minutes, until slightly golden and heated through.
Garnish and Serve: Sprinkle with furikake, sesame seeds, and avocado slices if using. Serve warm with extra soy sauce or spicy mayo.

Servings and Timing

Servings: Makes about 12 cups
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

Spicy Tuna Bake Cups: Swap salmon for canned or fresh tuna.
Crab Bake Cups: Use imitation crab or real crab meat for a different flavor.
Cheesy Bake: Add a sprinkle of shredded cheese before baking for a creamy twist.
Vegetarian Version: Replace salmon with mashed tofu or a mix of mushrooms and avocado.
Extra Crunch: Add a layer of crispy panko breadcrumbs on top before baking.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Bake at 350°F (175°C) for 5-7 minutes or air-fry for a crispy texture. Avoid microwaving, as it may make the nori soggy.

FAQs

How do I keep the nori from getting soggy?

To keep the nori crispy, try to bake and serve the cups immediately. You can also brush the bottom of the nori lightly with oil before adding the rice.

Can I make these ahead of time?

Yes! You can prep the salmon mixture and rice in advance. Assemble and bake when ready to eat for the best texture.

What can I use instead of Japanese mayo?

You can substitute with regular mayonnaise mixed with a little lemon juice and sugar, or use Greek yogurt for a lighter option.

Can I make this dish spicy?

Absolutely! Add extra sriracha, chili flakes, or a drizzle of spicy mayo on top before serving.

Do I have to use sushi rice?

Sushi rice works best for texture and flavor, but you can use jasmine or short-grain rice as a substitute.

Can I use raw salmon instead of cooked?

It’s best to use cooked salmon for this baked dish. If you prefer raw salmon, consider serving it as a poke-style cup instead.

How can I make it gluten-free?

Use tamari or coconut aminos instead of soy sauce to keep it gluten-free.

Can I air-fry these instead of baking?

Yes! Air-fry at 375°F for about 8-10 minutes for a crispy finish.

What dipping sauces go well with this?

Soy sauce, spicy mayo, unagi sauce, or a drizzle of ponzu are great choices.

Can I freeze them?

It’s not recommended to freeze these as the texture of the rice and nori may change.

Conclusion

Sushi Salmon Bake Cups are the perfect way to enjoy sushi flavors in a warm, easy-to-make format. They’re great for a quick meal, entertaining guests, or meal prepping. With endless variations and customization options, these bite-sized delights will quickly become a favorite. Try them today and elevate your sushi game with minimal effort!

Sushi Salmon Bake Cups

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Author: Ava
Total Time: 30min
Yield: 12 cups

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Description

Sushi Salmon Bake Cups are a delicious fusion of sushi flavors and baked seafood goodness. These easy-to-make, bite-sized treats feature crispy nori, seasoned rice, and a creamy, spicy salmon mixture. Perfect for parties, meal prep, or a quick snack, these sushi cups are a fun and convenient twist on traditional sushi rolls—no rolling skills required!

Ingredients

For the Rice:
- 2 cups cooked sushi rice
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
For the Salmon Mixture:
- 1 cup cooked salmon (baked, grilled, or canned)
- 2 tbsp Japanese mayonnaise (Kewpie)
- 1 tsp sriracha (adjust to taste)
- 1 tsp soy sauce
- 2 tbsp chopped green onions
For Assembly & Garnish:
- 4 nori sheets, cut into squares
- Furikake seasoning (to taste)
- Avocado slices (optional)
- Sesame seeds (optional)

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Instructions

Prepare the Rice:
- In a bowl, mix warm sushi rice with rice vinegar, sugar, and salt. Let it cool slightly.
Make the Salmon Mixture:
- In another bowl, shred the cooked salmon and mix with Japanese mayo, sriracha, soy sauce, and green onions. Adjust seasoning as needed.
Assemble the Cups:
- Preheat oven to 375°F (190°C).
- Grease a muffin tin and press nori squares into each cup.
- Add a layer of seasoned rice, then top with the salmon mixture.
Bake:
- Bake for 12-15 minutes or until the tops are slightly golden and heated through.
Garnish and Serve:
- Sprinkle with furikake, sesame seeds, and avocado slices if desired.
- Serve warm with extra soy sauce or spicy mayo.

Notes

To keep the nori crispy, serve immediately after baking.
Customize with different proteins like tuna or crab.
Air-fry at 375°F for 8-10 minutes for a crispier texture.
Store leftovers in the fridge for up to 3 days and reheat in the oven or air fryer.

Prep Time: 15min
Cook Time: 15min
Category: Appetizer
Method: Baking
Cuisine: Japanese Fusion