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Baked Salmon Sushi Cups

Baked Salmon Sushi Cups are a quick and easy recipe to make. You get that same sushi quality that you'd get at a restaurant, at home for a fraction of the cost. They are the perfect bite sized sushi cups that are loaded with flavor.

**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

an up close shot of these Baked Salmon Sushi Cups that are topped with mayo, green onion, chili flakes, and sesame seeds.

Why You’ll Love This Recipe

  • Baked Salmon Sushi Cups are the perfect bite sized recipe to make.
  • Get that same sushi restaurant quality at home for a fraction of the cost.
  • These salmon cups are made in a muffin tin and are super fun to assemble.
  • They are loaded with flavor and have a soft, yet crunchy texture.
  • You only need a few simple ingredients.
  • Customize them to your liking by adding on your favorite fish or seasonings.
  • This recipe went viral for a reason!
  • Check out my teriyaki salmon bowl for another great dinner recipe.

Ingredients And Substitutions

These are the main ingredients and substitutions for Baked Salmon Sushi Cups. Scroll down to the recipe card for a full list of ingredients and instructions.

First and foremost, you will need fresh salmon or your favorite fish like tuna. Frozen will work as well, however, you will need to defrost it first. The flavor with frozen fish vs fresh is quite distinct, but it will still taste good.

Soy sauce works as a great marinade for the salmon, you can also use coconut aminos if preferred.

Sesame seed oil adds a lovely flavor to any fish recipe.

Use freshly minced garlic instead of garlic powder. This is going to add a ton of more flavor.

Chili flakes is optional, but for this recipe I only added in a touch which brings a great flavor without making the mixture too spicy.

Salt balances out all the flavors.

If you can, use Kewpie Mayo. It’s much more rich and has a very different flavor than regular mayo. I get mine from amazon.

Panko bread crumbs are sprinkled on top of the salmon cups before baking and add a lovely crunchy texture.

Sushi rice is a short grain rice and mimics that amazing sushi taste that we all love. It’s also much more stickier than your traditional long grain rice and can be found at most grocery stores.

Rice vinegar adds flavor to the rice.

Use nori sheets that you will then cut into squares. The nori sheets are much stronger than the seaweed strips that come prepackaged. I have tried using these instead of the nori and my cups fell apart, so it’s recommended to use the nori sheets.

For the toppings, I used more kewpie mayo, sesame seeds, green onions and a touch of chili oil crunch with adds both flavor and texture. I get mine at Trader Joe’s, but most grocery stores sell it too.

all the ingredients that you need to make these salmon sushi cups in individual containers.

How To Make

ONE: Start by preparing the sushi rice according to package. Set aside. 

TWO: Next, cube fresh skinless salmon into small bite sized pieces and place in a bowl. 

THREE: Add in the salt, soy sauce, sesame seed oil, freshly minced garlic, chili flakes, and kewpie mayo, Mix well and set aside. 

salmon cut into cubes in a bowl that are being marinated with salt, soy sauce, sesame seed oil, minced garlic, chili flakes and mayo.

FOUR: Next, cut the nori into 12 squares, I used 1 nori sheet to make 4 squares. 

FIVE: When ready, mix the rice with the rice vinegar. 

sushi rice in a bowl topped with rice vinegar.

SIX: Then, assemble to sushi cups by placing the nori strip over the cupcake cavity, adding in a scoop of rice and then finishing it off with the marinated salmon cubes. 

nori strips placed inside of muffin tins and topped with sushi rice and the marinated salmon.

SEVEN: Sprinkle with panko bread crumbs and bake for 15 minutes. 

EIGHT: Allow salmon cups to cool for 5 minutes, then remove from the cupcake tin and add on the toppings. I used more kewpie mayo, green onions, sesame seeds and chili oil crunch. ENJOY!! 

an upclose shot of the salmon cups with chopsticks on the side.

Tips And Tricks

Use nori sheets and not seaweed strips. The nori sheets are much stronger and will hold the cups together. The seaweed strips are a bit more flimsy and the sushi cups won’t hold their shape after baking.

Although frozen salmon will still work, I recommend using fresh salmon for the best results.

Cut the salmon into very small bite sized pieces, about 1/2 inch.

Kewpie mayo has a richer flavor than traditional mayo.

Feel free to use your favorite fish, like tuna, instead of the salmon.

chop sticks holding one of the salmon cups.

How To Serve And Store

Serve these Baked Salmon Sushi Cups immediately after baking. Allow them to set in the muffin tins for 3-5 minutes, then remove and serve with your favorite toppings.

Store in an airtight container in the fridge and enjoy within 3-4 days. Reheat in the microwave for 30-60 seconds.

Taste And Texture

If you’ve ever had the chance to try a sushi burrito, I think that these Baked Salmon Sushi Cups taste very similar. They are warm, chewy and have a slightly crunchy texture from the panko bread crumbs and chili oil crunch.

a hand holding one of the baked salmon sushi cups with a bite taken out of it.

Frequently Asked Questions

Can I use tuna instead of salmon?

Yes, totally!

Will frozen salmon work too?

Although frozen salmon will still work, I recommend using fresh salmon for the best results.

Can I use regular rice, like jasmine, instead of sushi rice?

You might be ale too, however, sushi rice is a short grain rice and mimics that amazing sushi taste that we all love. It’s also much more stickier than your traditional long grain rice and can be found at most grocery stores.

Other Recipes You May Like

If you make these Baked Salmon Sushi Cups, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Baked Salmon Sushi Cups

Baked Salmon Sushi Cups are a quick and easy recipe to make. You get that same sushi quality that you'd get at a restaurant, at home for a fraction of the cost. They are the perfect bite sized sushi cups that are loaded with flavor.
5 based on 8 reviews
PIN RECIPE
PREP TIME:
20 minutes
COOK TIME:
15 minutes
TOTAL TIME:
45 minutes
Author - Hannah

Ingredients

SUSHI BAKE CUPS 

  • 1.5 cups salmon, cubed, about 1 pound of salmon 
  • 1/4 tsp sea salt 
  • 2 tbsp soy sauce 
  • 1 tsp sesame seed oil 
  • 2 cloves of garlic, minced 
  • 1/2 tsp chili flakes 
  • 1 tbsp kewpie mayo 
  • 1/4 cup panko bread crumbs 
  • 1.5 cups sushi rice
  • 1 tsp rice vinegar 
  • 12 nori squares 

TOPPINGS

  • Kewpie mayo
  • Sesame seeds
  • Green onions 
  • Chili oil crunch 

SCALE:

1X

YIELDS:

12 sushi cups

Directions

  1. Preheat oven to 400F, grease a muffin tin by coating it with non-stick spray.
  2. Then, prepare the sushi rice according to package. Set aside.
  3. Next, cube fresh skinless salmon into small bite sized pieces, about 1/2 inch, and place in a bowl.
  4. Add in the salt, soy sauce, sesame seed oil, freshly minced garlic, chili flakes, and kewpie mayo, Mix well and set aside.
  5. Next, cut the nori into 12 squares, I used 1 nori sheet to make 4 squares.
  6. When ready, mix the rice with the rice vinegar.
  7. Then, assemble to sushi cups by placing the nori strip over the cupcake cavity, adding in a scoop of rice and then finishing it off with the marinated salmon cubes.
  8. Sprinkle with panko bread crumbs and bake for 15 minutes.
  9. Allow salmon cups to cool for 5 minutes, then remove from the cupcake tin and add on the toppings. I used more kewpie mayo, green onions, sesame seeds and chili oil crunch. ENJOY!!

Notes

  • Use nori sheets and not seaweed strips. The nori sheets are much stronger and will hold the cups together. The seaweed strips are a bit more flimsy and the sushi cups won’t hold their shape after baking.
  • Although frozen salmon will still work, I recommend using fresh salmon for the best results.
  • Cut the salmon into very small bite sized pieces, about 1/2 inch.
  • Kewpie mayo has a richer flavor than traditional mayo.
  • Feel free to use your favorite fish, like tuna, instead of the salmon.

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Leave A Comment And Rate This Recipe!

Rating:

Has anyone made them in mini cupcake tins? Just need to adjust the time??

Absolutely love these. I’m almost 80 and love how quickly they come together. My favorite having leftovers.

Absolutely wonderful. Tried this out with friends and it was the hit of the night. Made two batches, one with coconut amino base marinade the other with soy sauce.base. Both were delicious!
Thanks for sharing.

Love this recipe! I make only 1 cup of sushi rice and cook for 14 minutes. Makes just enough to fill 12 cups without much leftover. I also double the marinade because it tastes so good! Reduced the salt just a bit. Yummy!