Description
Crispy nori cups filled with seasoned sushi rice and creamy, spicy salmon, these baked salmon sushi cups deliver big sushi flavor without rolling—perfect for parties, dinners, or easy appetizers.
Ingredients
2 cups cooked sushi rice (short-grain, seasoned with rice vinegar, sugar, salt)
5–6 nori sheets (cut into quarters)
12 oz skinless salmon fillet (fresh or thawed, cubed)
3 tbsp soy sauce (use tamari for gluten-free)
¼ cup mayonnaise (Kewpie or regular)
1–2 tbsp sriracha (adjust to taste)
1 tsp sesame oil
2 tbsp sliced green onions (for garnish)
1 tbsp sesame seeds (for garnish)
1 tbsp furikake seasoning (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a muffin tin.
Rinse and cook sushi rice according to package directions, then season with rice vinegar, sugar, and salt. Cool slightly.
Cut nori sheets into quarters. Line each muffin cup with a nori square.
Add 1–2 tablespoons of rice into each cup, pressing gently to form a sturdy base.
In a bowl, mix cubed salmon with soy sauce, mayonnaise, sriracha, and sesame oil until evenly coated.
Spoon salmon mixture over the rice in each cup, mounding slightly.
Bake for 15–18 minutes, or until salmon is cooked through and nori edges are crisp. Optionally, broil for 1 minute for extra char.
Rest briefly, then garnish with sesame seeds, furikake, and green onions. Serve warm.
Notes
Use tamari or coconut aminos for gluten-free.
Substitute salmon with shrimp, tuna, tofu, or tempeh for variety.
Reheat leftovers in the oven at 350°F for 5 minutes to keep nori crisp.
Avoid freezing—texture may degrade.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese Fusion