Description

These Easy Baked Salmon Sushi Cups are a delightful fusion of classic sushi flavors and convenient baking. Featuring tender cubed salmon marinated in a flavorful mix of soy sauce, Kewpie mayo, Sriracha, and sesame oil, nestled inside crunchy nori cups filled with sushi rice, then baked to perfection. Garnished with furikake and green onions, these bite-sized treats are perfect for parties or a fun appetizer.

Ingredients

Scale

Salmon Marinade

2 lbs salmon, cubed
2 tablespoons light soy sauce
2 tablespoons Kewpie mayo
2 tablespoons Sriracha (adjust to taste)
2 teaspoons sesame oil
Optional: 1 tablespoon miso paste or 1 teaspoon grated ginger

Sushi Rice

3 cups uncooked sushi rice
2 tablespoons rice vinegar
4 teaspoons white sugar
Optional: 1 teaspoon mirin or a pinch of salt

Assembly & Garnishes

6 large nori sheets (cut into quarters)
Cooking spray
Furikake seasoning, for garnish
2 green onions, finely sliced
Optional: diced avocado, mango chunks, or a drizzle of eel sauce

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Instructions

Cook the sushi rice: Rinse and cook the sushi rice according to package directions. While still warm, gently fold in the rice vinegar and sugar until fully combined. Let the rice cool to room temperature before assembling.
Marinate the salmon: In a medium bowl, combine the cubed salmon with light soy sauce, Kewpie mayo, Sriracha, sesame oil, and if using, miso paste or grated ginger. Mix well and allow to marinate while preparing other components.
Prepare muffin tin: Preheat your oven to 400°F (200°C). Lightly spray a muffin tin with cooking spray to prevent sticking.
Form the nori cups: Cut each large nori sheet into four equal squares. Press each nori square firmly into the muffin tin cups to create little sushi cups that will hold the rice and salmon mixture.
Fill the cups: Spoon about one tablespoon of the prepared sushi rice into each nori cup and gently press it down to form a base. Then, spoon the marinated salmon mixture evenly over the rice in each cup.
Bake the sushi cups: Place the muffin tin in the preheated oven and bake for 13 to 15 minutes, or until the salmon is cooked through and has a slight golden tint.
Garnish and serve: Remove from the oven and let cool slightly. Garnish each sushi cup with furikake seasoning, sliced green onions, and any optional toppings such as diced avocado, mango chunks, or a drizzle of eel sauce. Serve warm or at room temperature.

Notes

Make sure sushi rice is properly cooled before assembling to avoid soggy nori.
Adjust the amount of Sriracha based on your preferred spice level.
If you don’t have Kewpie mayo, regular Japanese mayo or a mild mayo can be substituted.
Optional ingredients like miso paste or grated ginger add depth to the salmon marinade but can be omitted for a simpler flavor.
The nori cups can be made a few hours ahead and stored covered until ready to fill and bake.
For a gluten-free version, substitute light soy sauce with tamari or coconut aminos.