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Delicious baked salmon sushi cups served on a platter

Baked Salmon Sushi Cups

Irresistible homemade baked sushi cups that combine the comfort of sushi bake in perfectly portioned cups, perfect for weeknight dinners or casual gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 cups
Course: Appetizer, Main Course
Cuisine: Japanese
Calories: 200
Ingredients Method Notes

Ingredients
  

For the rice base
  • 1.5 cups uncooked sushi rice Short-grain rice gives that sticky, classic sushi texture. Rinse until the water runs clear before cooking.
  • 1 tablespoon rice vinegar To season the rice.
  • 2 teaspoons white granulated sugar Dissolves into the vinegar for slightly sweet seasoning.
For the salmon filling
  • 1 pound salmon, cut into small cubes Fresh or previously frozen and fully thawed. Remove skin if present and pat dry.
  • 1 tablespoon light soy sauce Use low-sodium if preferred.
  • 1 tablespoon Kewpie mayonnaise Use regular mayo in a pinch.
  • 1 tablespoon sriracha Adjust for heat; substitute with a milder chili sauce if preferred.
  • 1 teaspoon toasted sesame oil A little goes a long way to add nutty aroma.
For assembly and garnish
  • 3 sheets large nori Cut into pieces to line muffin cups.
  • Furikake for garnish Adds crunch, sesame, and seaweed umami.
  • 1 green onion, thinly sliced For fresh, bright flavor.
  • Cooking spray Or a little neutral oil to grease the muffin tin.

Method
 

Preheat and prep
  1. Preheat your oven to 400°F (200°C). Lightly spray a standard 12-cup muffin tin with cooking spray or brush with a thin layer of oil.
Cook the sushi rice
  1. Rinse 1 1/2 cups sushi rice under cold water until the water runs clear. Cook according to package instructions.
Season the rice
  1. In a microwave-safe small bowl, combine 1 tablespoon rice vinegar and 2 teaspoons sugar. Microwave for about 30 seconds until the sugar dissolves. Pour this mixture over the hot cooked rice and gently fold until combined.
Prepare the salmon mixture
  1. In a medium bowl, combine cubed salmon, light soy sauce, Kewpie mayo, sriracha, and toasted sesame oil. Toss until evenly coated.
Cut and fit the nori
  1. Cut the nori sheets into 4 rectangles each to line each muffin cup.
Assemble the sushi cups
  1. Place each nori piece into the greased muffin cup. Spoon a heaping tablespoon of seasoned sushi rice into the center and press down gently. Top with salmon mixture.
Bake until set
  1. Bake at 400°F for about 15 minutes until the salmon is cooked through and slightly golden.
Rest and garnish
  1. Remove the muffin tin and let the cups cool for 3 to 5 minutes. Carefully lift the cups from the tin and drizzle additional sriracha over each cup.
Serve and enjoy
  1. Arrange on a platter with extra condiments and serve warm.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 8-10 minutes before serving.