Irresistible Baked Salmon Sushi Cups for Easy Entertaining

Discover how to make Baked Salmon Sushi Cups, a delicious twist on traditional sushi, perfect for entertaining.

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Prep Time 20

Cook Time 15

Cooling Time 1

Total Time 36

Servings: 4 cups

Course: Appetizers

Cuisine: Japanese

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sushi Cups

1 lb Salmon Fresh or frozen, cubed
1 cup Sushi Rice Short-grain rice preferred
4 sheets Nori Sheets Cut to fit muffin tin
2 tbsp Light Soy Sauce Gluten-free alternative: tamari
2 tbsp Rice Vinegar
1 tbsp White Sugar Can substitute with honey or mirin

For the Salmon Mixture

2 tbsp Kewpie Mayo Substitute with regular mayo
1 tbsp Sriracha Adjust for spice preference
1 tbsp Sesame Oil Can substitute with olive oil
2 stalks Green Onion Chopped; can substitute with parsley

For Garnish

1 tbsp Furikake Omit if unavailable

Equipment

Muffin tin
microwave-safe bowl

Method

Step-by-Step Instructions

Prepare sushi rice by cooking according to package instructions (around 20 minutes) until fluffy and sticky.
Mix rice vinegar and sugar in a microwave-safe bowl until dissolved and fold into warm rice.
Preheat oven to 400°F (200°C) and grease muffin tin.
Cut nori sheets into squares to fit each muffin cup and press into the cups.
Fill nori cups with a layer of sushi rice, then top with the salmon mixture.
Bake for about 15 minutes until salmon is cooked through and nori is crispy.
Allow to cool briefly, then garnish with sriracha, furikake, and green onions.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container for 2-3 days, or freeze unbaked cups for up to 1 month.

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