Okay, friend—let’s talk about a recipe that is seriously blowing up the internet and totally deserves the hype. If you’ve ever dreamed of sushi, but wished it were warmer, crispier, easier to make, and didn’t require rolling skills worthy of a sushi chef… then welcome to your new obsession: Baked Salmon Sushi Cups.
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These little flavor bombs are everything you love about a sushi roll, tucked into a crispy seaweed shell and baked to melty, savory perfection. The salmon is tender and buttery, the rice is soft and seasoned just right, and the toppings? Ohhh, the toppings. Creamy, spicy, crunchy—it’s the full sushi experience with way less fuss.
Trust me, this one’s a game-changer. They’re bite-sized, crowd-pleasing, and totally addictive. Whether you’re planning a chill night in, looking for something different for your weekly meal prep, or trying to impress your sushi-loving friends—these baked sushi cups are the move.
Why You’ll Love Baked Salmon Sushi Cups
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for busy weeknights or as a standout dish at gatherings. Imagine coming home after a long day, knowing you can whip up something delicious and comforting in no time. Or envision serving this at a party, where guests ask for the recipe before the night ends.
Budget-Friendly: Uses ingredients you likely already have in your kitchen. No need for exotic items; this dish proves that simple ingredients can create extraordinary flavors. It’s perfect for when you’re trying to stick to a budget but still want something hearty and satisfying.
Quick and Easy: Straightforward steps that even beginners can follow. If you’re someone who usually avoids complex recipes, this one is for you. It’s designed to be foolproof, so you can enjoy cooking without stress.
Customizable: Easy to tweak with different flavors to suit your preferences. For example, if you love bold flavors, add a pinch of cayenne or smoked paprika. Prefer something milder? You can adjust the seasoning to make it kid-friendly.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients in Baked Salmon Sushi Cups
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Salmon: The heart of the dish—flaky, buttery, and rich. Baked until just right, it gives the cups that melt-in-your-mouth texture you crave.
Cooked Sushi Rice: Sticky, slightly vinegary rice that forms the cozy base of every cup. It balances the richness of the salmon with its gentle tang.
Nori Sheets: These seaweed squares crisp up beautifully in the oven, acting like mini edible cups that hold all that deliciousness together.
Japanese Mayo: Creamy, tangy, and a little bit sweet—it’s the ultimate drizzle or mix-in for extra umami.
Sriracha: Adds that perfect kick of heat to wake up your taste buds.
Soy Sauce: For depth, saltiness, and that iconic sushi flavor we all love.
Rice Vinegar: Gives the rice its classic sushi-style zing.
Green Onions: Fresh, sharp, and vibrant. They bring a welcome contrast to the creamy and savory elements.
Avocado (optional): Adds creamy richness that pairs so well with the spicy mayo.
Sesame Seeds: A light sprinkle adds texture and a toasty aroma that’s irresistible.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your oven to 375°F. This ensures even cooking and gives your sushi cups that signature golden crisp.
Combine Ingredients: In a bowl, flake your cooked salmon and mix it with Japanese mayo, sriracha, and a splash of soy sauce. You want it creamy, spicy, and well-blended—but don’t mash it to death. Keep some texture.
Prepare Your Cooking Vessel: Lightly grease a muffin tin or use silicone liners to prevent sticking and make cleanup a breeze.
Assemble the Dish: Place a square of nori into each muffin cup, pressing it down to form a little basket. Add a spoonful of seasoned sushi rice into each cup and gently press it in. Then top with your creamy salmon mixture.
Cook to Perfection: Bake for 12–15 minutes until the edges of the nori are crispy and the salmon is heated through. You’ll know it’s ready when the tops look slightly golden and everything smells incredible.
Finishing Touches: Let them cool for a couple of minutes before removing them from the pan—this helps them set and makes them easier to handle.
Serve and Enjoy: Drizzle with extra sriracha mayo, sprinkle with green onions and sesame seeds, and maybe add a slice of avocado if you’re feeling fancy. Pop one in your mouth and enjoy the perfect bite.
Nutrition Facts
Servings: 12 cups
Calories per serving: 140
Preparation Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
How to Serve Baked Salmon Sushi Cups
Fresh Salads: Pair with a crisp cucumber salad or a light sesame-dressed greens mix to refresh the palate.
Crusty Bread: It’s unconventional, but if you’re serving these as appetizers, a crusty loaf can help soak up any extra spicy mayo.
Creamy Accompaniments: Serve with a side of wasabi aioli or a simple yogurt-based dipping sauce for a cool, creamy contrast.
Vegetable Sides: Edamame, roasted asparagus, or sautéed bok choy make flavorful and vibrant companions.
As a Standalone: Honestly? These are so satisfying, you can totally make a full meal out of them—just pile a few on your plate and dig in.
Additional Tips
Prep Ahead: You can prepare the salmon mixture and sushi rice a day ahead—just store separately and assemble when ready to bake.
Spice It Up: Add a splash of chili oil or a sprinkle of crushed red pepper if you want more heat.
Dietary Adjustments: Swap out the mayo for vegan alternatives, or use low-sodium soy sauce to reduce salt.
Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Double the Batch: Trust me, you’ll want more. Make a double batch and store extras in the fridge for quick weekday lunches.
FAQ Section
Q1: Can I substitute salmon with canned tuna?
A1: Yes! Tuna works beautifully in this recipe and brings a slightly different flavor profile—but just as tasty.
Q2: Can I make this dish ahead of time?
A2: Definitely. Assemble the cups, cover, and refrigerate. When you’re ready, pop them in the oven.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 8–10 minutes.
Q4: Can I freeze this dish?
A4: It’s best enjoyed fresh, but you can freeze them. Just make sure to wrap them tightly and reheat in the oven to maintain texture.
Q5: What’s the best way to reheat this dish?
A5: The oven is your best friend here—350°F for about 10 minutes. You want the nori to stay crispy!
Q6: Can I double the recipe?
A6: Absolutely. Just use two muffin tins and rotate them in the oven if needed for even baking.
Q7: What kind of mayo should I use?
A7: Japanese mayo (like Kewpie) is ideal—it’s creamier and has a subtle umami flavor, but regular mayo works in a pinch.
Q8: I don’t like spicy food. Can I skip the sriracha?
A8: Yes, you can leave it out or replace it with a mild chili sauce or even a dash of honey for sweetness.
Q9: Can I use leftover cooked salmon?
A9: Yep! This is actually a fantastic way to repurpose leftovers into something totally new and exciting.
Q10: What’s the best rice to use?
A10: Short-grain sushi rice is best for texture and stickiness, but you can use medium-grain if needed.
Conclusion
There you have it, friend—Baked Salmon Sushi Cups that are crunchy, creamy, savory little bites of joy. They bring all the fun of sushi without the rolling stress, and they’re packed with flavor, warmth, and just the right amount of kick. Whether you’re making them for a weeknight treat or a weekend get-together, they’re bound to be a hit.
Print
Viral TikTok Baked Salmon Sushi Cups
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 cups 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese-Inspired
- Diet: Gluten Free
Description
These viral Baked Salmon Sushi Cups are the perfect portable lunch! Packed with tender salmon, seasoned sushi rice, and crisp nori, they’re baked to perfection in a muffin tin and topped with creamy mayo, sesame seeds, and green onions. It’s an easy, gluten-free twist on the popular sushi bake trend. #HomemadeRecipes #HealthyRecipesEasy #QuickDinnerIdeas #FineDiningRecipes
Ingredients
- 1 1/2 pounds Salmon, skin removed and cubed
- 1 Pinch Sea Salt
- 2 Tablespoons Soy Sauce or Coconut Aminos
- 2 Tablespoons Kewpie Mayo (or homemade mayo)
- 1 1/2 cups Cooked Sushi Rice
- 1 Teaspoon Rice Vinegar
- 12 Nori Squares
- 1 Squeeze Kewpie Mayo (for garnish)
- 1 Tablespoon Sesame Seeds
- 1/4 cup Green Onions, chopped
Instructions
- Preheat oven to 400°F and lightly grease a standard muffin tin.
- In a bowl, toss the cubed salmon with sea salt, soy sauce, and mayo until well coated.
- In another bowl, mix cooked sushi rice with rice vinegar until evenly coated.
- Cut nori sheets into squares if needed and place them on a flat surface.
- Add 2–3 tablespoons of rice to each nori square, fold, and place in the muffin tin cavities.
- Top each rice-filled nori cup with about 2 tablespoons of the salmon mixture.
- Bake for 15 minutes or until the salmon is cooked to your liking.
- Remove from oven and garnish with a squeeze of Kewpie mayo, sesame seeds, and chopped green onions.
- Serve immediately. Best enjoyed the same day but can be refrigerated in an airtight container for up to 2 days.
Notes
- Use coconut aminos instead of soy sauce for a gluten-free option.
- If your nori sheets are large, cut them to fit your muffin tin.
- Customize with extra garnishes like avocado or pickled ginger.
- For crispier nori, serve immediately after baking.
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 1g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 25mg