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
Units
Scale
- 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