Easy Salmon Sushi Bake Cups Recipe
If you’re looking for an irresistible bite-sized appetizer that packs maximum sushi flavor with minimal fuss, these Easy Salmon Sushi Bake Cups are about to become your new go-to recipe. Creamy, spicy salmon nestled over tangy sushi rice and baked in nori gets topped with fresh avocado, crisp cucumber, and a sprinkle of sesame and green onion. This is everything you love about sushi, made insanely simple and perfect for sharing—no rolling mat required!
Ingredients You’ll Need
The beauty of these cups is just how streamlined yet vibrant each component is. Each ingredient plays a starring role: from the sticky, seasoned rice base to the luscious salmon topping and crisp garnishes. Keep your eye out for Japanese mayo and nori at most supermarkets or Asian markets—they make all the difference!
- Cooked sushi rice (1 1/2 cups): Sticky and just the right amount of chew, this is the heart of the sushi bake cup.
- Rice vinegar (2 tablespoons): Adds a signature mild tang that balances the richness of the salmon and mayo.
- Sugar (1 tablespoon): Just enough to temper the vinegar for a classic sushi rice flavor.
- Salt (1/2 teaspoon): Brings out all the natural flavors in the rice.
- Cooked salmon, flaked (1 cup): Tender, protein-packed, and the star of these Easy Salmon Sushi Bake Cups—use fresh, leftover, or even canned salmon.
- Japanese mayo (1/4 cup): Kewpie mayo makes the salmon topping extra creamy but you can swap in regular mayo if needed.
- Sriracha (1 tablespoon or to taste): Gives a gentle kick of heat; adjust this to suit your spice preference.
- Soy sauce (1 teaspoon): Adds depth and a hit of savory umami to the mix.
- Roasted seaweed (nori), 6 sheets quartered: These turn your cups into portable sushi bites and provide that classic ocean-y flavor.
- Avocado, diced (1/2): For rich, buttery creaminess on top—don’t skip this!
- Cucumber, finely chopped (1/2): Adds a cool, crunchy contrast to every bite.
- Toasted sesame seeds (1 teaspoon): A finishing sprinkle that brings nutty aroma and a hint of crunch.
- Chopped green onions (for garnish): Brightens up the finished cups with color and freshness.
How to Make Easy Salmon Sushi Bake Cups
Step 1: Season the Sushi Rice
Start by mixing your rice vinegar, sugar, and salt in a small bowl until the sugar dissolves. Pour this over your warm sushi rice and gently fold it all together. This step transforms plain rice into that signature sweet-tangy sushi rice we all crave—a quick, tiny ritual that elevates the whole bake.
Step 2: Prepare the Muffin Tin and Nori Cups
Preheat your oven to 375°F (190°C) and give your muffin tin a quick grease—this keeps the rice from sticking. Now, press a quartered sheet of roasted nori gently into each muffin cup. These nori “wrappers” create the perfect bite-sized vessel for the sushi bake filling and hold everything together beautifully.
Step 3: Build the Rice Base
Spoon about two tablespoons of your seasoned sushi rice into each nori-lined cup. Press it down gently to form a compact base—an ice cream scoop or the back of a spoon works great here. The tightly packed rice keeps the cups sturdy and perfectly sized for topping.
Step 4: Mix and Add the Salmon Mixture
In a separate bowl, combine the flaked salmon with Japanese mayo, sriracha, and soy sauce. This creamy, spicy blend is the soul of your Easy Salmon Sushi Bake Cups. Top each rice-filled cup with a generous tablespoon of salmon mixture, spreading it lightly to cover the rice.
Step 5: Bake the Cups
Slide the muffin tin onto the middle rack and bake for 10–12 minutes, or until the tops start to look golden and the whole kitchen smells deliciously savory. This time in the oven brings all the flavors together and gives you that warm, satisfying sushi bake experience.
Step 6: Add Toppings and Serve
Let your sushi bake cups cool for a few minutes—just until they’re easy to handle. Then go wild with the toppings: scatter diced avocado, cucumber, sesame seeds, and chopped green onions over each cup. They add beautiful color, crunch, and a burst of freshness you won’t want to miss.
How to Serve Easy Salmon Sushi Bake Cups
Garnishes
Keep your Easy Salmon Sushi Bake Cups feeling light and festive with fresh toppings: a swipe of creamy avocado, a sprinkle of crisp cucumber, nutty sesame seeds, and a handful of sliced green onions. Try a dot of extra sriracha or a drizzle of unagi sauce for extra flavor if you feel fancy!
Side Dishes
Pair these cups with simple sides like miso soup, pickled ginger, or an easy seaweed salad for a cheerful Japanese-inspired spread. If you want a bigger meal, add steamed edamame or a light cucumber salad—these sides keep things fresh and balanced next to the rich salmon.
Creative Ways to Present
Why not turn these Easy Salmon Sushi Bake Cups into a sushi “bar” at parties? Arrange the baked cups on a pretty platter with all the toppings in little bowls, so guests can customize their own. For bento lunches, tuck a few in a container with extra nori sheets and garnish for fun, portable eats.
Make Ahead and Storage
Storing Leftovers
Pop your leftover Easy Salmon Sushi Bake Cups into an airtight container and keep them in the fridge for up to two days. The rice may firm up, but they’ll still be tasty and ready for a quick snack or lunch.
Freezing
For best quality, freezing is not recommended—the nori and toppings can get a bit soggy once thawed. However, if you want to freeze the base (nori, rice, and salmon mixture only), skip the fresh toppings, wrap tightly, and freeze for up to a month. Thaw and reheat before garnishing.
Reheating
To reheat, arrange the sushi bake cups on a baking tray and warm them in a 325°F oven for 8–10 minutes, just until the centers are heated through. Add toppings ONLY after reheating—this keeps the avocado and cucumber fresh and vibrant.
FAQs
Can I use canned salmon instead of cooked fresh salmon?
Absolutely! Canned salmon is a fantastic shortcut for these Easy Salmon Sushi Bake Cups and still yields a rich, flavorful filling. Just drain well and flake before mixing.
Are these cups gluten-free?
To make these gluten-free, simply be sure to use gluten-free soy sauce. All the other ingredients should be naturally gluten-free but always check packaging for assurance.
How spicy are Easy Salmon Sushi Bake Cups?
The sriracha adds a gentle heat, but you control the level. Start with a teaspoon for mild spice, or ramp it up if you love some fire. You can even skip it entirely and offer spicy sauces on the side.
Can I prepare sushi rice ahead of time?
Yes, sushi rice can be cooked and seasoned up to a day in advance! Store it tightly covered at room temperature if using the same day, or in the fridge for a softer, stickier texture when assembling.
What other proteins can I use in this recipe?
Try swapping the salmon for chopped cooked shrimp or imitation crab—both are delicious and blend beautifully with the mayo and sriracha. Get creative and make it your own!
Final Thoughts
If you’ve got sushi cravings but want something easy, shareable, and SO satisfying, you just have to make these Easy Salmon Sushi Bake Cups. They’ll wow your guests at any gathering—or become your new favorite cozy night-in treat. I hope you have as much fun making (and eating) these as I always do!
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Easy Salmon Sushi Bake Cups Recipe
- Total Time: 27 minutes
- Yield: 12 sushi bake cups 1x
- Diet: Non-Vegetarian
Description
These Easy Salmon Sushi Bake Cups are a delightful twist on traditional sushi, featuring a savory and spicy salmon filling nestled in a crispy nori cup on a bed of seasoned sushi rice. Perfect for a quick appetizer or snack!
Ingredients
For the Sushi Rice:
- 1 1/2 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
For the Salmon Filling:
- 1 cup cooked salmon, flaked
- 1/4 cup Japanese mayo (like Kewpie)
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon soy sauce
Additional Ingredients:
- 6 sheets roasted seaweed (nori), quartered
- 1/2 avocado, diced
- 1/2 cucumber, finely chopped
- 1 teaspoon toasted sesame seeds
- Chopped green onions for garnish
Instructions
- Prepare the Sushi Rice: Mix rice vinegar, sugar, and salt with warm sushi rice.
- Preheat and Prep: Preheat oven to 375°F (190°C) and grease a muffin tin. Press nori into each cup and add seasoned rice.
- Make Salmon Mixture: Combine salmon, Japanese mayo, sriracha, and soy sauce. Spoon over rice in each cup.
- Bake: Bake for 10–12 minutes until golden.
- Finish and Serve: Top with avocado, cucumber, sesame seeds, and green onions. Enjoy warm or at room temperature.
Notes
- Use canned salmon for convenience or swap with imitation crab or cooked shrimp.
- Add more sriracha for extra heat or drizzle with unagi sauce for a sweet touch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 1g
- Sodium: 190mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 15mg
