Baked Salmon Sushi Cups

ByKrystle Smith Posted on

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My sushi cups feature spicy salmon, crispy seaweed, and creamy mayo. Enjoy all the flavor of sushi without raw fish or a sushi mat!

a nori sushi cup filled with rice and salmon and topped with green onions and spicy mayo.

I love making Asian takeout at home on busy weeknights. Some of my favorites are shrimp fried rice, copycat PF Chang's lettuce wraps, and chicken wonton tacos. Another favorite are these salmon sushi cups. I love the contrast between the crispy nori, the tender salmon, and the creamy sauce.

Why Our Recipe Is the Best: A Sprinkle of Food Science

  1. We Rinse Our Rice: This gets rid of excess starch which prevents it from turning clumpy.
  2. We Keep Our Nori Crispy: We use two sheets to insulate it from the rice and also hit it with the high heat of the broiler at the end.

Ingredient Notes and Shopping Tips

ingredients including salmon, nori, soy sauce, mayonnaise, sushi rice, rice vinegar, sugar, sriracha, and garlic powder.
  • Salmon: Pick up a center cut filet. I prefer farm raised as its fattier and less likely to overcook. You can always ask your fishmonger to remove the skin for you too.
  • Rice: Short grain sushi rice is best here. I like Lundberg Organic. Nishiki is also good.
  • Rice Vinegar: Use plain (not seasoned) rice vinegar as we're adding our own sugar and salt.
  • Mayonnaise: We love Japanese Kewpie mayonnaise for its rich texture and umami flavor.
  • Sesame Oil: Use toasted sesame oil for the best flavor.
  • Avocado: Look for avocados that are soft but not mushy to help them hold their shape when diced.
  • Lime Juice: Use freshly squeezed lime juice for the best flavor.
a 4 image collage showing how to dice salmon, marinate salmon, cook rice, and cut Nori.
a 4 image collage showing how to put nori in a muffin pan, fill it with rice and salmon, and how to make spicy mayo.

Krystle's Tips: Steal My Culinary School Secrets

  1. Cut salmon into evenly sized pieces. This will help it cook evenly.
  2. Use Scissors: I like cutting my nori with kitchen shears as it is brittle and can tear easily.
  3. Don't Overbake: Overbaked fish can dry out quickly. Pull it as soon as it begins to to opaque.
  4. Don't Skip Resting: This helps them set up and prevents them falling apart when you pick them up.
a spoon drizzling spicy mayo over a salmon and rice nori cup.

More Asian Inspired Dinners

Bourbon Chicken

Bang Bang Shrimp

Crab Rangoon

📖 Recipe

Viral Baked Salmon Sushi Cups

My sushi cups feature spicy salmon, crispy seaweed, and creamy mayo. Enjoy all the flavor of sushi without raw fish or a sushi mat!
5 from 1 vote
Print Pin Rate
Course: Main
Cuisine: Asian, Japanese
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 Cups
Calories: 226kcal
Author: Krystle Smith

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Ingredients

For the Sushi Rice

  • 1 ¼ Cups Sushi Rice I like Lundberg Organic
  • 1 ¼ Cups Water
  • 3 Tablespoons Unseasoned Rice Vinegar
  • 1 Tablespoon Granulated Sugar
  • 1 Teaspoon Salt

For the Salmon

  • 1 Pound Salmon Skin Removed, Cubed (Farm Raised Preferred)
  • 1 Tablespoon Soy Sauce
  • 1 Teaspoon Toasted Sesame Oil
  • 1 Teaspoon Sriracha
  • ½ Teaspoon Garlic Powder
  • ¼ Teaspoon Black Pepper Freshly Ground
  • 6 Nori Sheets

For the Spicy Mayo

  • ½ Cup Mayonnaise Kewpie Preferred
  • 1 ½ Tablespoons Sriracha
  • 1 Teaspoon Freshly Squeezed Lime Juice

For Serving, If Desired

  • 1 Avocado Diced
  • 2 Green Onions Thinly Sliced
  • Cucumber
  • Sesame Seeds
  • Pickled Ginger On the Side
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Instructions

For the Rice

  • In a colander, rinse the sushi rice several times until the water runs mostly clear.
  • In a medium saucepan or rice cooker combine rice and water. Cook according to the package directions.
  • In a small glass measuring cup, combine rice vinegar, sugar, and salt. Warm in microwave for 10-20 seconds until the sugar dissolves. Fold into rice and cool slightly.

For the Salmon

  • In a medium bowl, combine salmon, soy sauce, sesame oil, sriracha, garlic powder, and pepper. Toss until well coated.

Assembly

  • Preheat oven to 400 degrees. Grease muffin pan with nonstick cooking spray.
  • Cut each nori sheet into quarters. Place two in each cup.
  • Top with about 2 tablespoons of rice. Press into bottom and up the sides of the cup using damp fingers.
  • Top with salmon and bake for 15-18 minutes. Then broil for 1-2 minutes.

For the Spicy Mayo

  • Whisk all ingredients together.

Garnish

  • Allow the sushi cups to cool for 3–5 minutes. Garnish with avocado, green onions, sesame seeds, or cucumber if desired. Drizzle with spicy mayo.

Nutrition

Calories: 226kcal | Carbohydrates: 19g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 25mg | Sodium: 410mg | Potassium: 302mg | Fiber: 2g | Sugar: 1g | Vitamin A: 134IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg
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a wooden platter of salmon sushi cups with avocado, green onions, and spicy mayo.

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5 from 1 vote (1 rating without comment)

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