The first time I whipped up these Baked Salmon Sushi Cups, I was in search of a quick and exciting appetizer for a gathering. The delightful scent of toasting nori filled my kitchen and instantly transported me to my favorite sushi spot. With just a few simple ingredients and minimal fuss, these cups capture the essence of classic sushi without the rolling hassle. They’re a fun and flavorful alternative, perfect for impressing guests or adding some flair to your lunch routine. Each crispy cup cradles warm, savory salmon and creamy notes of Kewpie mayonnaise, making them a crowd-pleasing bite-sized gem. Whether you’re a busy professional or a home chef looking for a fresh take on Japanese cuisine, these Baked Salmon Sushi Cups are not only easy to make but also visually stunning – a sure stand-out at any table!
Why are Baked Salmon Sushi Cups a must-try?
Unique Preparation: These Baked Salmon Sushi Cups offer a creative twist on traditional sushi, making them a perfect choice for those who love sushi but want to skip the rolling process.
Quick and Easy: With simple ingredients and just a few steps, this recipe is ideal for weeknight dinners or last-minute entertaining, saving you time without sacrificing flavor.
Flavor Explosion: The combination of tender salmon, nutty sesame oil, and creamy Kewpie mayonnaise creates a mouthwatering taste that will leave your guests asking for more.
Versatile Option: Feel free to customize with different proteins or add fresh veggies for an extra crunch, making it adaptable for various diets and preferences.
Impressive Presentation: Visually appealing and delicious, these sushi cups are sure to be a hit at any gathering, making them the star of your appetizer spread.
Baked Salmon Sushi Cups Ingredients
For the Cups
- Cooking Spray – Prevents sticking in muffin tins; essential for easy removal.
- Cooked Sushi Rice – Provides structure and holds the filling together; use leftover rice for convenience.
- Nori Sheets (quartered) – Envelops the filling, giving authentic sushi flavor; swap with rice paper if nori is unavailable.
For the Filling
- Skinless Salmon Fillet (1 1/2-lb., cut into 1/2″ cubes) – The star protein that adds richness; cooked shrimp or diced crab can be used for variety.
- Scallions (thinly sliced, plus more for serving) – Adds freshness and a mild onion flavor; chives can be a delightful alternative.
- Toasted Sesame Oil – Enhances depth and gives a nutty flavor; regular sesame oil works if toasted isn’t available.
- Japanese Mayonnaise (Kewpie, 4 Tbsp, divided) – Brings creaminess and umami richness; regular mayonnaise can substitute, though Kewpie is recommended for its unique taste.
- Sriracha (2 1/4 tsp, divided) – Introduces a spicy kick; adjust to your heat preference or substitute with your favorite hot sauce.
- Kosher Salt – Balances the flavors; sea salt can also be used for a different texture.
For Garnish
- Black and White Sesame Seeds (2 tsp) – Offers a delightful crunch and a touch of elegance; any sesame seeds will do, or omit if unavailable.
These Baked Salmon Sushi Cups are not only easy to assemble but also a great way to impress dinner guests with minimal effort!
How to Make Baked Salmon Sushi Cups
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Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures a perfect bake for your sushi cups, giving them that golden brown finish.
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Mix Rice and Mayonnaise: In a mixing bowl, combine the cooked sushi rice with a small portion of Japanese mayonnaise. Stir gently until well blended, creating a flavorful base.
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Prepare Nori Sheets: Cut the nori sheets into quarters and line each cup of a mini muffin tin with them. This will provide an authentic sushi flavor and hold your filling in place.
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Fill Nori Cups: Spoon the rice mixture into each lined cup, pressing down gently to create a firm base. This step is crucial for stability when you add the tasty toppings.
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Add the Salmon: Top each rice-filled cup with the salmon cubes. Drizzle with toasted sesame oil and add a touch of sriracha for that extra kick!
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Bake the Cups: Place the muffin tin in the oven and bake for approximately 15-20 minutes, or until the salmon is cooked through and the edges of the nori are crispy.
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Garnish and Serve: Once baked, take them out of the oven and sprinkle with thinly sliced scallions and sesame seeds before serving. These beauties are ready to impress!
Optional: Serve with a side of pickled ginger and wasabi for an extra layer of flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Baked Salmon Sushi Cups are perfect for meal prep enthusiasts looking to save time during busy weeknights! You can prepare the rice mixture (cooked sushi rice combined with a bit of Japanese mayonnaise) and fill the nori-lined muffin cups up to 24 hours in advance, storing them covered in the refrigerator to maintain their freshness. Additionally, you can cube the salmon and keep it in an airtight container for up to 3 days. When you’re ready to bake, simply top the prepped cups with salmon and drizzle on the toasted sesame oil and sriracha. Pop them in the oven for 15-20 minutes, and you’ll serve up delicious, restaurant-quality sushi cups with minimal effort!
Storage Tips for Baked Salmon Sushi Cups
Fridge: Store your Baked Salmon Sushi Cups in an airtight container to keep them fresh for up to 2 days.
Freezer: For longer storage, these cups can freeze well; place them in a freezer-safe container for up to 3 months.
Reheating: Reheat gently in the oven at 350°F (175°C) for about 10-15 minutes until warmed through, ensuring the nori stays crispy.
Serving Fresh: For the best taste, enjoy these delicious Baked Salmon Sushi Cups fresh, but they can still be a tasty leftover option!
Baked Salmon Sushi Cups Variations
Feel free to get creative with these Baked Salmon Sushi Cups, tailoring them to your taste!
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Vegetarian Option: Replace salmon with tofu or tempeh, seasoning well for a flavorful alternative that’s packed with protein.
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Seafood Swap: Use cooked shrimp or crab instead of salmon for a different flavor profile; both bring a delightful sweetness to the cups.
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Crunchy Vegetables: Add diced cucumber, bell pepper, or shredded carrots to the filling for a refreshing crunch that complements the creamy textures.
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Spicy Kick: Stir in extra Sriracha or a sprinkle of red pepper flakes to the filling for those who crave heat; adjust to your preferred spice level.
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Savory Sauces: Drizzle eel sauce or ponzu over the baked cups before serving for an exciting twist that enhances the sushi-inspired flavors.
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Herb Infusion: Sprinkle in fresh herbs like cilantro or basil for a burst of freshness; they add a lovely aromatic lift to each bite.
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Nutty Boost: Mix in toasted pine nuts or chopped nuts into the filling for added texture and a rich, nutty flavor contrast.
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Cheese Lovers: A sprinkle of cream cheese mixed in with the salmon adds a creamy richness, making for an even more indulgent treat.
Tips for the Best Baked Salmon Sushi Cups
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Quality Rice Matters: Use high-quality sushi rice for the best texture; avoid overcooking to maintain the perfect stickiness while keeping it firm.
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Cut Even Salmon: Ensure your salmon is cut into uniform pieces to guarantee even cooking and a delightful melt-in-your-mouth experience in each Baked Salmon Sushi Cup.
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Layer Right: For a sturdy foundation, press the rice mixture into the nori-lined cups gently, which prevents cracks when adding the filling and keeps everything intact.
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Seek Kewpie: Using Kewpie mayonnaise elevates the flavor significantly; make the effort to find it for a richer, creamier profile that transforms your cups.
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Customize Ingredients: Feel free to experiment with different proteins or add fresh veggies for an extra crunch, making your Baked Salmon Sushi Cups both versatile and personalized!
What to Serve with Baked Salmon Sushi Cups?
Enhance your culinary experience by pairing these delightful bites with complementary sides and beverages that bring out their flavors.
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Crispy Tempura Vegetables: Lightly battered and fried veggies add a delightful crunch, enhancing the texture of your sushi cups while providing a fresh contrast.
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Cucumber Salad: A refreshing cucumber salad dressed in rice vinegar and sesame oil offers a cool bite that balances the rich flavors of the salmon and mayo.
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Edamame: These steamed, lightly salted soybeans are a classic Japanese appetizer that adds a protein boost while keeping the meal light and satisfying.
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Pickled Ginger: Serve with tangy, sweet pickled ginger on the side for an excellent palate cleanser that harmonizes beautifully with the savory notes of the sushi cups.
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Wasabi Mayonnaise: A simple blend of wasabi and mayonnaise creates a spicy dipping sauce that adds a creamy kick, enhancing every bite with heat and richness.
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Sake or Green Tea: Pair your meal with warm sake for a traditional experience or a soothing cup of green tea, which complements the flavors with their earthy undertones.
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Mango Sticky Rice: For dessert, indulge in this sweet treat, featuring fragrant rice and fresh mango slices; it’s a perfect way to end your meal on a tropical note.
Feel free to mix and match these suggestions to create a satisfying and well-rounded dining experience!
Baked Salmon Sushi Cups Recipe FAQs
What type of sushi rice should I use for Baked Salmon Sushi Cups?
Absolutely, using high-quality sushi rice is crucial! It should be sticky yet firm, as this creates the perfect base for your cups. I recommend short-grain sushi rice, which provides the right texture. Avoid overcooking it to maintain that balance. If you have leftover sushi rice, that works wonderfully too!
How should I store leftover Baked Salmon Sushi Cups?
To keep your Baked Salmon Sushi Cups fresh, store them in an airtight container in the fridge for up to 2 days. This will help maintain their flavor and texture. If you want to store them for a longer period, they freeze well; just place them in a freezer-safe container where they can last for up to 3 months.
Can I freeze Baked Salmon Sushi Cups?
Yes, you can! To freeze your Baked Salmon Sushi Cups, allow them to cool completely first. Then, place them in a single layer on a parchment-lined baking sheet to freeze them individually. Once frozen, transfer them to a freezer-safe container or a zip-top bag. When ready to eat, reheat them straight from the freezer in the oven at 350°F (175°C) for approximately 10-15 minutes until warmed through.
What should I do if my nori tears while preparing the cups?
Very! If your nori tears, don’t fret! Simply reinforce it by adding an additional layer of nori in that cup, and be gentle when pressing down with the rice mixture. If nori isn’t available, you can use rice paper as a lovely alternative; just make sure to moisten it slightly for pliability!
Are Baked Salmon Sushi Cups suitable for people with allergies?
Great question! These cups contain seafood and mayonnaise, so they’re not suitable for anyone with shellfish or egg allergies. However, you can customize the recipe by swapping salmon for cooked shrimp or tofu for a vegetarian version. Always check the labels of commercial products, especially the mayonnaise, to ensure they meet any dietary restrictions.
Baked Salmon Sushi Cups: A Quick Twist on Your Sushi Cravings
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the cooked sushi rice with a small portion of Japanese mayonnaise. Stir gently until well blended.
- Cut the nori sheets into quarters and line each cup of a mini muffin tin with them.
- Spoon the rice mixture into each lined cup, pressing down gently to create a firm base.
- Top each rice-filled cup with the salmon cubes. Drizzle with toasted sesame oil and add a touch of sriracha.
- Place the muffin tin in the oven and bake for approximately 15-20 minutes.
- Once baked, sprinkle with thinly sliced scallions and sesame seeds before serving.