This post may contain affiliate links. Please read my disclosure policy.
About This Recipe
I could eat sushi every single day but let’s be honest making homemade sushi can be super time consuming and ordering sushi every day can get pretty expensive!
Enter my Baked Salmon Sushi Cups. This sushi-inspired recipe went viral on Tik Tok and now I know why. These sushi bake cups are so easy to make! Plus, I love that you can enjoy these sushi cups warm or chilled – so they’re great for packing for lunch the next day! And even the non-sushi lovers will love these since they’re made with baked salmon instead of raw fish.
I highly recommend using my instant pot sushi rice for these sushi cups! It’s the perfect, flavorful sticky rice that really gives these cups the traditional sushi flavor. And don’t just stop at salmon. You can also make this recipe using tuna, shrimp or crab meat.
If you love this salmon recipe, try my Salmon Sushi Bowls, Smoked Salmon Flatbread or Bang Bang Salmon Bites!
Why You’ll Love These Baked Salmon Sushi Cups
- Just as yummy served chilled. Perfect for a quick lunch on-the-go!
- A fun twist for sushi lovers. All your favorite flavors in easy to eat muffin cups!
- Way easier to make than traditional sushi rolls! The whole process takes only 30 minutes.
- Can easily customize with your favorite toppings or swap for a different fish!
- Less than 200 calories and 9 grams of protein per cup!
- Salmon – If you’re baking your salmon, any type of salmon will work. I used skinless, atlantic salmon but you can also use sockeye or coho salmon for lower fat. If you want to use raw salmon, buy sushi-grade salmon.
- Brown sugar: Gives just the right amount of sweetness to our salmon marinade.
- Spices: You’ll need garlic powder, onion powder, chili powder, sweet paprika, and salt.
- Soy sauce: I prefer using low sodium soy sauce but regular will also work. To make gluten-free, use coconut aminos or gluten-free soy sauce.
- Olive oil
- Roasted nori paper: Use small nori squares or just buy the large sheets and cut into fours (that’s what I did!). Also, make sure to use nori sheets and not seaweed strips. The nori sheets are much stronger and will hold the cups together, whereas the seaweed stripes are more flimsy and will fall apart.
- Sushi rice: I recommend using my instant pot sushi rice for the best flavor and texture! Using sushi rice is helpful because it sticks better to the nori paper but technically any rice will work.
- Light mayo: You can also use kewpie mayo or regular mayo.
- Sriracha sauce: Easily adjust the amount of sriracha for the spicy mayo based on your heat preferences!
- Toppings: Garnish these sushi cups with diced avocado, green onions and sesame seeds (or add your garnishes of choice).
- Raw salmon: If you want to make these sushi cups with raw fish, be sure to purchase sushi-grade salmon.
- Different protein: You can also use tuna, shrimp, or crabmeat. If seafood isn’t your thing, make these sushi cups with chicken!
- Low carb: You can also sub the rice for cauliflower rice or omit the rice for a low carb version.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 400 degrees F. Lightly grease a muffin pan. Whisk the spices together in a medium bowl.
2. Add the cubed salmon, soy sauce and olive oil and toss to coat. Marinate in the fridge while you prepare the rest.
3. Combine sriracha and mayo in small bowl.
4. Using scissors, cut the nori seaweed sheets into four equal-sized squares to make 12 small sheets. Add 2 tablespoons of sticky rice to each square of nori and add it to the cavities of your muffin tin.
5. Repeat for all the nori.
6. Take the salmon out of the fridge and spoon salmon mixture evenly over top.
7. Bake for 12-15 minutes or until the salmon is cooked and golden brown. Broil for 1-2 minutes at the end for a little char (if desired). Baking time needed will depend on the size of your salmon pieces.
8. Let cool for 5-10 minutes. Use a butter knife to help wedge out. Drizzle with sriracha mayo and top with diced avocado, green onions and sesame seeds and enjoy!
Store these sushi cups in an airtight container in the fridge for up to 3 days. I enjoy these cold straight from the fridge but you can also reheat in the microwave for 30-60 seconds if you prefer warm.
Can I prepare these baked salmon cups in advance?
You can prepare the sushi rice up to a day in advance. You can also go ahead and cut your nori sheets that way you can save time when assembling. I recommending waiting to mix the salmon with the marinade ingredients until about 30 minutes prior to baking as leaving the salmon in the marinade for too long can change the texture of the fish.
Do I have to use sushi rice?
I think sushi rice works best in this recipe! The stickiness of the sushi rice helps the salmon filling stick to the nori cup. However, technically any short grain rice will work. You could use basmati or jasmine rice. If you want a lower carb option, try cauliflower rice!
Can I use frozen salmon?
Although frozen salmon will work, I recommend using fresh salmon for the best results. Be sure to remove the skin from your salmon and cut into even-sized 1/2 inch pieces so they will bake evenly and be done at the same time.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Baked Salmon Sushi Cups
Ingredients
- 1 lb. atlantic salmon skinless, cut into 1/4 to 1/2-inch cubes
- 1 Tbsp brown sugar (12g) 12g
- 1/2 tsp each: garlic powder, onion powder, chili powder, sweet paprika, salt (or to taste)
- 1 Tbsp low sodium soy sauce (15g)
- 1 tsp olive oil
- 3 sheets roasted nori paper
- 1.5 cups cooked sushi rice (300g)
Spicy mayo:
- 1/4 cup light mayo (60g)
- 1-2 tsp Sriracha sauce to taste
Toppings:
- 1/2 avocado (70g) finely diced
- 2 green onions finely sliced
- 2 tsp sesame seeds white & black
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.
Instructions
- Preheat the oven to 400 degrees F. Lightly grease a muffin pan.
- Whisk the spices together in a bowl. Add the salmon, soy sauce and olive oil and toss to coat. Marinate in the fridge while you prepare the rest.
- Mix sriracha and mayo together in a small bowl.
- Using scissors, cut the nori sheets into four equal squares to make 12 small sheets.
- Add 2 tablespoons of rice to each square of nori and add it to the muffin pan. Repeat for all the nori.
- Take the salmon out of the fridge and spoon evenly over top. Bake for 12-15 minutes or until the salmon is cooked and golden brown* Broil for 1-2 minutes at the end for a little char (if desired).
- Let cool for 5-10 minutes. Use a butter knife to help wedge out. Drizzle with spicy mayo and top with diced avocado, green onions and sesame seeds and enjoy!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
