Viral Baked Salmon Sushi Cups

This trendy salmon sushi bake cups recipe is perfect when you are craving sushi flavors but want something quick, comforting, and fun to eat with your hands. Individual nori-lined cups filled with seasoned rice and spicy creamy salmon come together fast for a family meal, a party snack, or meal prep. The rich sauce and crispy seaweed edges make every bite special.

When I first made these for a girls’ night, everyone wanted the recipe by the end of the evening and now they are a regular in my meal rotation

Ingredients

• Cooked sushi rice: gives the perfect sticky texture for bite-sized cups use short-grain rice or jasmine for best texture
• Rice vinegar: brings that signature tang and shine to the rice choose seasoned rice vinegar for more flavor
• Mirin: adds a subtle sweet depth to the rice look for clear and good-quality in the Asian aisle
• Sweetener like agave or sugar: balances acidity and brings out umami choose light agave or any fine sugar
• Roasted nori seaweed: acts as a crunchy cup for your fillings use very crisp sheets and cut them with dry scissors
• Salmon: provides rich flavor and healthy fats pick skinless salmon and look for firm flesh with a fresh scent
• Soy sauce: seasons the salmon and deepens umami try a brewed soy sauce instead of reduced sodium
• Kewpie mayo: adds extra creaminess and umami it is smoother than regular mayo and worth finding
• Sriracha: brings a mild heat adjust amount to your taste and check for a smooth sauce consistency
• Garnish ideas like avocado, green onion, furikake, sesame seeds, and extra sauces: add color, crunch, and freshness use very ripe avocado and sliced green onions for a bright finish

Step-by-Step Instructions

Prepare the Salmon:

Cut the skinless salmon into small cubes try for even sizing so the fish cooks evenly and absorbs the marinade

Marinate the Salmon:

Mix salmon cubes in a large bowl with soy sauce Kewpie mayo and sriracha stir gently to coat every piece then set aside to marinate while preparing other steps

Flavor the Sushi Rice:

Combine the just-cooked or warmed sushi rice with rice vinegar and mirin in a large bowl use a folding motion to mix the liquids evenly into the rice without smashing the grains

Assemble the Sushi Cups:

Line each muffin tin with two squares of roasted nori placed diagonally pressing gently so they form a basket shape

Fill the Cups:

Spoon about two tablespoons of seasoned sushi rice into each nori cup and press it down lightly to form a stable base for toppings

Add the Salmon:

Divide the marinated salmon mixture evenly over the rice in each cup making sure each gets enough sauce

Bake:

Bake at four hundred degrees Fahrenheit for twelve minutes so the salmon cooks fully nori edges crisp and everything gets bubbly you can broil for a minute at the end for extra browning

Cool and Garnish:

Allow to cool a few minutes before removing from tins garnish with avocado green onion sesame seeds extra Kewpie mayo sriracha and furikake for sparkle

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How to Store and Reheat

Cool the sushi cups completely before storing place them in a single layer in an airtight container in the fridge they keep well for up to two days To reheat use a toaster oven or air fryer on low heat just until warm to keep the nori crisp microwaving will soften the seaweed but the flavor still shines

Ingredient Swaps if You Need Them

You can swap cooked shrimp or smoked tofu for the salmon for a pescatarian or vegetarian version Regular mayonnaise mixed with lemon juice and a pinch of umami seasoning can mimic Kewpie in a pinch Seasoned rice vinegar makes the rice extra flavorful but regular white vinegar mixed with a pinch of sugar works if you are in a bind

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Serving Suggestions

Serve the cups with sliced cucumbers pickled ginger and extra soy sauce on the side for an authentic sushi plate experience They are also fun as a party platter with tiny cups of dipping sauces like sweet chili or wasabi mayo

Why This Recipe Went Viral

Sushi bake cups are super easy hand-held comfort food with that familiar sushi flavor without any rolling or fancy gear The creamy spicy salmon topping gives big flavor impact for minimal effort and people love customizing their cups

Recipe FAQs

→ What kind of salmon works best?

Choose fresh, skinless salmon, preferably wild-caught for best flavor and texture. Dice into cubes for even baking.

→ Can I use regular mayo instead of Kewpie?

If Kewpie isn’t available, regular mayo can be substituted, but the rich, umami flavor of Kewpie is recommended for authenticity.

→ How do I keep nori from getting soggy?

Make sure the rice isn’t too wet and bake the cups until golden. Serve soon after baking for crispness.

→ Is it possible to air fry these salmon sushi cups?

Yes! Use oven-safe ramekins and air fry at 400°F for about 12 minutes for similar results and a quick option.

→ What garnishes go well with these cups?

Top with avocado, green onions, furikake, extra Kewpie mayo, sriracha drizzle, and toasted sesame seeds for flavor and texture.