Baked Salmon Sushi Cups

Baked Salmon Sushi Cups are one of those recipes that look impressive but are surprisingly easy to make at home. Crispy roasted nori creates the perfect little shell for tender baked salmon, fluffy sushi rice, creamy spicy sauce, and fresh toppings that bring everything together beautifully. Every bite has a little crunch, creaminess, warmth, and freshness.

They feel fun enough for entertaining yet easy enough for a cozy weeknight dinner. Plus, no rolling sushi required. Just layer, bake, and finish with your favorite toppings.

Inspired by sushi bake flavors and spicy salmon rolls, these little cups deliver restaurant-style flavor in a much simpler, approachable way. They also happen to look absolutely beautiful on a plate, which never hurts.

Recipe Yield: 12 sushi cups

INGREDIENTS

12 roasted seaweed snack sheets (or 6 nori sheets, halved)
2 cups cooked sushi rice, slightly warm
1 tbsp rice vinegar
1 tsp sugar
¼ tsp salt
12 oz salmon fillet, skin removed and cut into small bite-size cubes
1 tbsp low-sodium soy sauce
1 tsp toasted sesame oil
1 tsp sriracha
1 tsp honey
1 tsp grated fresh ginger
1 garlic clove, finely minced
1 tsp olive oil

Spicy Sauce
¼ cup mayonnaise
1 tbsp sriracha
1 tsp soy sauce
1 tsp lime juice
½ tsp honey

Toppings
½ avocado, diced
2 green onions, thinly sliced
1 tsp black sesame seeds
1 tsp white sesame seeds
1 tbsp chopped cilantro (optional)
Soy sauce, for serving
Pickled ginger, optional

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin pan with cooking spray or a thin layer of oil.

2. Season the rice:
In a medium bowl, gently mix warm sushi rice with rice vinegar, sugar, and salt until evenly seasoned. Let cool slightly for easier handling.

3. Marinate the salmon:
In another bowl, combine salmon, soy sauce, sesame oil, sriracha, honey, ginger, garlic, and olive oil. Gently toss and let sit for 10–15 minutes while preparing the pan.

4. Form the sushi cups:
Press one seaweed sheet into each muffin cup to create a shell. Add about 2 tbsp seasoned rice into each cup and gently press down to help hold the shape. Then evenly divide the salmon mixture on top.

5. Bake the sushi cups:
Bake for 10–13 minutes, or until the salmon reaches 145°F and flakes easily with a fork. The nori edges should look lightly crisp but not overly dark.

6. Make the spicy sauce:
Meanwhile, whisk mayonnaise, sriracha, soy sauce, lime juice, and honey in a small bowl until smooth and creamy.

7. Finish and serve:
Let the sushi cups cool for 2–3 minutes. Then top with avocado, green onions, sesame seeds, cilantro if using, and a drizzle of spicy sauce. Serve warm with soy sauce or pickled ginger on the side.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Use slightly warm rice for best structure: Warm rice presses into the muffin pan more easily and helps the sushi cups hold together better after baking.
• Watch the nori near the end: Since ovens vary, check around 10 minutes. You want lightly crisp edges, not overly dark seaweed.
• Cut the salmon into small even pieces: Smaller cubes cook more evenly and stay tender, giving you the best restaurant-style texture in every bite.