Spicy Baked Sushi Muffins

These little salmon sushi cups pack all the yummy sushi flavors into cute, mini portions that are way easier to make than regular rolls. The snackable treats feature crunchy seaweed cups stuffed with seasoned rice and tender salmon, finished with crisp veggies and a dash of spicy mayo—making them a showstopping appetizer that brings together traditional Japanese tastes with modern simplicity.

I came across these on TikTok during quarantine when we all tried making restaurant dishes at home. My teen was really missing sushi hangouts with her friends, so we gave these a shot together. They didn't just hit the spot for her cravings—they were such a blast to make that they've turned into our weekly Sunday kitchen tradition, and we keep trying fancier toppings each time!

Essential Sushi Elements

• Seaweed sheets make sturdy little cups that keep everything in place—a clever trick that gets rid of complicated rolling
• Salmon gives you that authentic sushi experience with soft, moist texture—regular salmon works fine since you're cooking it
• Cucumber brings cool crispness that works really well against the soft rice and warm fish
• Green onions add a light, fresh kick that lifts the whole bite
• Carrots offer bright color and gentle sweetness plus extra crunch
• White rice creates the filling foundation that makes these so satisfying—sticky short-grain works best
• Ginger adds that tangy warmth that's key in Japanese cooking
• Sesame oil gives everything that rich nutty flavor—just a few drops does the trick
• Red pepper flakes let you control how spicy you want your bites
• Soy sauce to flavor the salmon chunks
• Mayonnaise and Sriracha for the spicy topping
• Sesame seeds to sprinkle on top

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Straightforward Building Process

Getting Your Salmon Ready

Start by dicing your salmon into tiny half-inch chunks. Mix them up with a tasty blend of soy sauce, a splash of sesame oil, some ginger, and a dash of red pepper flakes. Let them sit for a few minutes to soak up all those amazing Asian flavors while you work on the other stuff.

Making Seaweed Holders

Take your nori sheets and cut them into smaller squares—you'll get about four from each sheet. Give them a quick spray with cooking oil to help them get nice and crispy. Push these squares down into a muffin pan to form little seaweed bowls for your fillings. The sides will stick up past the pan, making them easy to grab later.

Adding The Rice Base

Add warm sushi rice into each seaweed cup, pressing down lightly to make a solid bottom layer. The heat from the just-cooked rice helps it stick to the nori and softens the seaweed just enough so it won't fall apart but stays easy to bite after baking.

Adding Salmon Layer

Place your seasoned salmon pieces on top of the rice, making sure each cup gets a fair share. As the salmon cooks, it'll release tasty juices down into the rice, making every bite full of flavor.

Oven Time

Put your muffin tin in a hot oven and bake just until the salmon is done and the edges of the seaweed cups get crispy—about 15 minutes works great. You'll see the nori getting a bit darker and more crunchy around the top while staying a bit chewy where it touches the moist filling.

Topping It Off

When they come out of the oven, top your warm sushi cups with tiny diced cucumber, carrots, and green onions. Add a little swirl of mayo mixed with sriracha for that creamy heat, then finish with a sprinkle of sesame seeds for extra crunch and nutty taste.