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These sushi bake cups are the fun and trendy way to enjoy baked sushi! Mess-free, portable, and perfect for parties or quick cravings.
You’d never guess how we made these cute and mouthwatering sushi cups!
Ready?
The muffin tin!
You only need a few ingredients for these viral baked salmon sushi cups, but don’t be fooled. They pack a whole lot of flavor and texture.
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It’s never too late to jump on the baked sushi trend, especially if you’re a sushi lover. Try our sushi bake and sushi wrap recipe next.
Why You’ll Love This Sushi Bake Cups Recipe
- This sushi cup recipe comes together in 35 minutes and doesn’t require any rolling or tricky techniques!
- Packed with all your favorite baked sushi goodies, these seaweed cups make a great portable lunch or party sushi appetizer.
- You can make these salmon rice cups with just 10 ingredients, and they’re even flexible with substitutions.
Ingredients
Salmon – Anyone can enjoy these baked sushi cups since the salmon is cooked. No need to hunt for sushi-grade fish or stress about the food safety of raw fish. Not a salmon fan? Read on for alternatives!
Kewpie mayo and soy sauce– They give our sushi bites that well-loved creamy, umami deliciousness of baked sushi.
Sushi rice – Sticky and holds its shape well, sushi rice is the best choice when making this salmon sushi cups recipe.
Rice vinegar and salt– Lend flavor to the rice in these muffin tin sushi cups.
Sesame seeds and green onions– Garnishes that add more than just visual appeal. They also bring flavor, texture, and aroma to our baked salmon cups.
Nori sheets – Of course, you can’t make sushi poppers without nori sheets. I don’t recommend substitutes if you want the most authentic feel.
Non-stick cooking spray – Ensures our sushi cups come out cleanly.
Ingredient Substitutions For Sushi Cups
Coconut aminos
To make this baked sushi cups recipe gluten-free, swap soy sauce for coconut aminos!
Teriyaki marinade
Don’t be afraid to experiment with marinades. Teriyaki sauce with aromatics like garlic and ginger adds amazing flavor to the salmon mixture.
Brown rice
While sushi rice is the best choice for sushi bites, chewy, nutty brown rice also works and can be surprisingly satisfying.
Tips For Making This Recipe
Handling the Fish
To save prep time for this salmon sushi bites recipe, you can ask your fishmonger to remove the salmon’s bones and skin for you.
Keep the Nori From Falling Apart
You might find it easier to cut the nori sheets with kitchen scissors. Also, it’s best to assemble the sushi bake cups while the rice is warm so the sheets bend more easily.
Topping ideas
These seaweed salmon cups are begging for extra toppings! You can drizzle them with sesame oil, sriracha, more Japanese mayo, or goodies like diced mango or diced avocado.
Baked Salmon Sushi Cups Recipe FAQs
Can I use raw salmon for sushi cups?
You can use raw sushi-grade salmon in this sushi cups recipe and skip the baking entirely.
What fillings work best in sushi bake cups?
Tender with a rich, almost buttery taste, salmon is an easy choice for these sushi cupcakes. However, you can also use drained canned tuna, shrimp, imitation crab meat, or, for vegetarians, avocado and tofu!
Can I make these with regular rice instead of sushi rice?
Sure! You can make salmon cups with Jasmine rice if short-grain sushi rice is unavailable.
Should sushi cups be served hot or cold?
It’s up to you! Some prefer warm baked salmon sushi cups, but they’re just as good straight out of the fridge.
Can sushi cups be made ahead of time?
Yes. Transfer the cooled sushi muffin cups to an airtight container and refrigerate for up to 2 days. You can reheat them in the microwave before serving.
More Delicious Asian Inspired Recipes
I found this recipe for California Roll Sushi that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.
Sushi Bake Cups
Ingredients
- 1/2 lb salmon, cut into cubes
- 2 tbsp Kewpie mayo
- 2 cups sushi rice, cooked
- 1 tbsp rice vinegar
- 1 1/2 tbsp soy sauce
- 1/4 tsp salt
- 1 tbsp sesame seeds
- 1/3 cup green onions, chopped
- Nori sheets
- Non-stick cooking spray
Instructions
- Gather the ingredients for your sushi bake cups.
- Preheat the oven to 400°F and lightly grease a muffin pan.
- In a large bowl, combine the salmon, mayonnaise, and soy sauce. Set aside.
- Cut the nori sheets into squares and press each one into the muffin tin cups.
- In another bowl, mix the rice, rice vinegar, and salt.
- Fill each nori cup with the rice mixture.
- Top the rice cups with the marinated salmon.
- Sprinkle the sushi cups with sesame seeds.
- Bake in the preheated oven for 15 minutes. Let them cool in the pan for 5 minutes.
- Garnish with green onions and serve. Enjoy!
Notes
- Are your nori sheets cracking when you put them in the muffin pan? You can fill them with rice first, fold the sides to shape them into ”cups,” and then place each piece in the muffin pan.
- I highly recommend using sushi rice for the best taste and texture on your sushi bake cups. But if you can’t find sushi rice, any sticky rice like Jasmine rice will work too!
- Do you like your salmon sushi cups a bit crispy on top? Just put them on broil for the last 30 seconds of their baking time.
Nutrition
PIN FOR LATER!
