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Easy Baked Salmon Sushi Cups

Easy Baked Salmon Sushi Cups for Satisfying Sushi Cravings

These Easy Baked Salmon Sushi Cups are a quick and delicious snack, perfect for gatherings and satisfying sushi cravings.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 4 cups
Course: Appetizers
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon Mix
  • 1/2 pound fresh salmon Feel free to substitute with cooked seafood or tofu for a vegetarian option.
  • 1 tablespoon light soy sauce Use tamari for a gluten-free alternative.
  • 2 tablespoons Kewpie mayo Opt for regular mayo if Kewpie is unavailable.
  • 1 teaspoon sriracha Adjust the amount based on your heat preference.
  • 1 teaspoon sesame oil Can be replaced with any neutral oil if necessary.
For the Sushi Base
  • 1 cup uncooked sushi rice Ensure to use short-grain rice for optimal texture.
  • 1 1/4 cups water For cooking the sushi rice.
  • 2 tablespoons rice vinegar White wine vinegar can work as a substitute.
  • 1 tablespoon white sugar Feel free to use honey or agave syrup for a natural sweetener.
For Assembly
  • 3-4 sheets nori sheets Swap with blanched spinach for a low-carb option.
  • to taste furikake Can be replaced with sesame seeds for a simple twist.
  • 2 tablespoons green onion Chives make a great alternative.
  • as needed cooking spray Any oil or butter can be used instead.

Equipment

  • Muffin tin
  • medium saucepan
  • mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Rinse 1 cup of uncooked sushi rice under cold water until clear. In a medium saucepan, combine the rice with 1 ¼ cups of water and bring to a gentle boil. Reduce heat to low, cover, and simmer for 18-20 minutes. Remove from heat and let it sit covered for 10 minutes.
  2. Chop ½ pound of fresh salmon into small cubes. In a mixing bowl, combine the cubed salmon with 1 tablespoon of light soy sauce, 2 tablespoons of Kewpie mayo, 1 teaspoon of sriracha, and 1 teaspoon of sesame oil. Stir well and set aside.
  3. Preheat your oven to 400°F (204°C).
  4. Cut 3-4 sheets of nori into 4–5-inch squares. Grease a muffin tin with cooking spray. Place nori squares into each slot, pressing them into the shape of cups. Spoon sushi rice into each nori cup, pressing gently, followed by a layer of salmon mixture on top.
  5. Place the muffin tin in the oven and bake for 15 minutes until the salmon is cooked through and the tops are golden-brown.
  6. Remove from the oven and let cool for a few minutes. Drizzle sriracha or spicy mayo, and sprinkle with furikake and green onions. Serve warm.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 400mgPotassium: 150mgFiber: 1gSugar: 1gCalcium: 2mgIron: 5mg

Notes

Always use sushi-grade salmon for best flavor and food safety. Pack rice tightly and ensure even-shaped nori cups for optimal baking.

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