Easy Baked Salmon Sushi Cups (Viral Recipe) Recipe
These Easy Baked Salmon Sushi Cups are a fun and delicious twist on traditional sushi, combining perfectly cooked sushi rice with a flavorful salmon mixture baked to golden perfection. Ready in just 30 minutes, they make a great appetizer or party snack that’s sure to impress.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 sushi cups
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese
Ingredients
Sushi Rice
- 1 ½ cup uncooked sushi rice
- 1 tbsp rice vinegar
- 2 tsp white sugar
Salmon Mixture
- 1 lb salmon, cubed
- 1 tbsp light soy sauce
- 1 tbsp Kewpie Mayo
- 1 tbsp Sriracha
- 1 tsp sesame oil
Assembly & Garnish
- 3 large nori sheets
- Furikake, for garnish
- 1 green onion, chopped, for garnish
- Cooking spray
Instructions
- Cook the Sushi Rice: Cook sushi rice according to package instructions until tender and sticky. This forms the base of your sushi cups.
- Prepare Vinegar Mixture: In a microwave-safe bowl, combine the rice vinegar and sugar, microwaving for about 30 seconds until the sugar dissolves. Pour this over the cooked rice and gently mix to evenly coat. Set aside to cool slightly.
- Preheat Oven: Preheat your oven to 400℉ (204℃) to prepare for baking the sushi cups.
- Mix Salmon Ingredients: In a bowl, combine the cubed salmon, light soy sauce, Kewpie mayo, sriracha, and sesame oil. Stir thoroughly until all ingredients are fully incorporated. Set aside.
- Prepare Nori Sheets: Cut the nori sheets into 4 rectangles or squares, sized to fit comfortably inside the muffin tin cups.
- Assemble Sushi Cups: Lightly grease the muffin tin with cooking spray. Place each nori square into an individual muffin cup. Add a spoonful of the sushi rice onto each nori, pressing lightly to form an even base. Layer the salmon mixture evenly on top of the rice in each cup, filling all tins.
- Bake the Sushi Cups: Place the muffin tin in the preheated oven and bake for 15 minutes, or until the salmon is cooked through and the tops begin to turn slightly golden brown.
- Garnish and Serve: Remove the sushi cups from the oven and allow them to cool for a few minutes. Drizzle additional sriracha or spicy mayo if desired. Garnish with furikake seasoning and chopped green onions. Serve immediately and enjoy!
Notes
- Ensure sushi rice is sticky to help it hold shape in the muffin cups.
- You can adjust the spiciness by varying the amount of sriracha in the salmon mixture.
- Use fresh sushi-grade salmon for best flavor and safety.
- For easier cleanup, line muffin tins with parchment paper before placing nori squares.
- Leftovers should be refrigerated and consumed within 24 hours for best taste and safety.
