If you love sushi but not the rolling, these salmon sushi cups are the answer. This is everything you want in a quick homemade sushi recipe. Easy baked rice cups, tender salmon, creamy sauce, and all those savory sushi bake flavors packed into a handheld bite. This is fun salmon recipe for a weekend snack and easy enough for a weeknight dinner.
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This was inspired by my Lion King Sushi Bake, Spam Rice Balls and Korean Rice balls on this site. I really love paring this Salmon recipe with Yaki Udon Stir Fried Noodles and Taiwanese Cucumber Salad are my favorite dishes to serve with Salmon Sushi Cups.
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😍 Why You'll Love This Recipe
- Easy enough for weeknight cooking and snack prep
- A fun homemade sushi recipe without rolling
- Great for lunch, dinner, appetizers, or meal prep
- Beginner friendly but still impressive enough to serve guests
- Easy to customize with spice level, toppings, or different sauces
🍣 Salmon Sushi Cup recipe ingredients
- Momofuku Chili Crunch
- Seasoned rice vinegar
- Soy sauce
- Sesame oil
- Unagi sauce
- Nori sheets
- Furikake
A full list of ingredients with exact amounts can be found on the recipe card below.
🥒 Substitutions & Variations
- Salmon - Use canned salmon if you need a very fast shortcut
- Toppings - add avocado on top for a creamy finish, or cucumbers for a refreshing bite
- Furikake - If you do not have furikake, toasted sesame seeds are a good alternative
🔪 How to make Sushi Bake Cups
- Step 1: Cook sushi rice. While warm, mix with seasoned rice vinegar and let cool slightly.
- Step 2: Remove skin and bones from salmon, then cube into 1 inch pieces. Toss with chili crunch, soy sauce, sesame oil, garlic salt, and onion powder.
- Step 3: Cut nori into quarters with scissors.
- Step 4: Place a nori square on your work surface. Flatten about 2 tablespoons of rice onto the seaweed using a spoon,
- Step 5: Press the nori into the muffin tin unil the tray is filled.
- Step 6: Top with about 2 tablespoons of salmon.
- Step 7: Bake at 400°F for 12 to 15 minutes, then turn on broil for the last minute to crisp the edges.
- Step 8: While the sushi cups cook, mix together mayo, chili crisp, and a splash of water to make spicy mayo.
- Step 9: Remove sushi cups from the pan and spoon over spicy mayo, unagi sauce, furikake, and green onions.
- Step 10: Optionally garnish or serve with cucumbers and avocados. Enjoy!
Hint: Press the rice firmly so the cups hold together after baking
💡 Recipe Pro tip/s
- Add a few drops of water to the spicy mayo if you want a smoother, drizzle friendly consistency
- Slightly warm rice presses into the muffin tin better and helps the cups hold their shape after baking
- Cut salmon into even pieces so everything cooks at the same rate
💭 Baked Salmon Recipe FAQ
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🫙 Storage
- Store the rice cups and salmon separately in airtight containers in the refrigerator for up to 3 days.
- For best texture, assemble right before serving.
More Rice Recipes
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📖 Recipe Card
Easy Baked Salmon Sushi Cups
Equipment
Ingredients
- 1 lb salmon cubed, skin and bones removed
- ½ teaspoon onion powder
- ½ teaspoon garlic salt
- 2 tablespoon soy sauce
- 1 teaspoon chili crunch oil
- 1 tablespoon sesame oil
Sushi Rice
- 2 cups
cooked rice
- 1 tablespoon seasoned rice vinegar
Toppings
- 1 tablespoon furikaki
- 1 green onion chopped
- 2 tablespoon unagi sauce
- 4 sheets nori
Spicy Mayo
- ½ tablespoon Chili Crunch
- 2 tablespoon mayonaise
Save this recipe! 💌
We'll email this recipe to you, so you can come back to cook it later!
Instructions
- Cook sushi rice. While warm, mix with seasoned rice vinegar and let cool slightly.
- Preheat oven to 400°F.
- Remove skin and bones from salmon, then cube into 1 inch pieces. Toss with chili crunch, soy sauce, sesame oil, garlic salt, and onion powder.
- Cut nori seaweed paper into quarters with scissors.
- Place a nori square on your work surface. Flatten about 2 tablespoons of rice onto the seaweed using a spoon, then press it into the muffin tin. Top with about 2 tablespoons of salmon.
- Bake at 400°F for 12 to 15 minutes, then turn on broil for the last minute to crisp the edges.
- While the sushi cups cook, mix together mayo, chili crisp, and a splash of water to make spicy mayo.
- Remove sushi cups from the pan and spoon over spicy mayo, unagi sauce, furikake, and green onions. Optionally garnish or serve with cucumbers and avocados.
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