Spicy Salmon Sushi Cups are a fun way to enjoy all the flavors of sushi but without all the work of rolling sushi. Nori sheets are baked in a muffin tin with rice and a spicy salmon mixture for the ultimate sushi cups!
Spicy Salmon Sushi Cups Recipe
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We are huge fans of sushi and love making fun variations and twists. Sushi cups have all the classic flavors of sushi but they are so much easier to make. Thanks to the help of a muffin tin you can enjoy sushi cups on a weeknight without rolling any sushi!
What are Spicy Salmon Sushi Cups
Sushi cups are a fun twist on classic sushi rolls. Instead of spreading rice on a sheet of nori (roasted seaweed) and rolling it around classic sushi ingredients to create a sushi roll, these sushi cups are made in a muffin tin! How fun?! Rice is spread on top of square pieces of nori and pressed into a muffin tin. They are topped with a rich and delicious spicy salmon mixture and baked until golden brown. These are the ultimate quick and easy weeknight sushi dinner or appetizer!
These sushi salmon cups are perfect for weeknight dinners paired with other takeout classics. They also make a great handheld appetizer for game days, holiday parties, and get togethers.
What to Serve with this Dish
Ingredients
- Salmon - you can use fresh or frozen salmon for this recipe. We always keep a few filets of salmon in the freezer so we can make quick weeknight dinners like this one!
- Rice - you can use sushi rice or jasmine rice. We love to use a rice cooker as a set it and forget it cooking method. While the rice is cooking we prep the other ingredients.
- Nori - nori sheets are square sheets of roasted seaweed that is used to make sushi rolls. They are cut into 4 square pieces that fit perfectly into a muffin tin.
- Sesame Oil - this adds a rich umami flavor to the salmon.
- Soy Sauce - this is a classic part of every sushi meal. Instead of dipping sushi in soy sauce, the salmon is marinated in it.
- Green Onions - fresh green onions are used to garnish the sushi cups.
- Rice Vinegar - used to season the rice. If you cannot find rice vinegar you can swap for white wine vinegar. We do not recommend using regular white vinegar. If you cannot find rice vinegar or white wine vinegar we recommend omitting the vinegar from the recipe.
- Sriracha - spicy salmon sushi rolls are one of our favorite rolls. However, you can omit the sriracha and make regular salmon sushi cups instead!
- Kewpie Mayo - this Japanese mayonnaise has grown in popularity over the years (thanks to TikTok viral recipes!). It can be found in the international aisle of most grocery stores. It has a sweeter flavor than regular mayonnaise. If you cannot find kewpie you can use regular mayonnaise instead.
- Sesame Seeds - to garnish the sushi cups... everything looks fancier with a little sprinkle of sesame seeds!
How to Make Spicy Salmon Sushi Cups
Full Printable Recipe at Bottom of page
- Preheat oven to 400°F.
- Prepare the rice stove top or in a rice cooker according to package directions. Once the rice has finished cooking transfer to a bowl and stir in the rice vinegar. Set the rice aside until ready to assemble.
- To prepare the salmon, in a large bowl combine the cubed salmon, kewpie mayonnaise, sriracha, sesame oil, and low sodium soy sauce. Gently mix and set aside to marinate.
- If using homemade spicy mayo for garnish, combine the mayonnaise and sriracha in a small bowl and mix until fully combined. Set aside.
- Working on a cutting board or plate, add 2 tablespoons of the seasoned rice to each nori square. Flatten the rice in the center of the nori (do not push the rice out to the edges of the nori, keep it in the center only).
- Press each nori sheet with rice into the cups of a 12 count muffin tin. Gently press the rice down to spread it out on the bottom of the muffin tin.
- Add about 2 tablespoons of the salmon on top of the rice.
- Bake in the oven for 8-9 minutes, or until the salmon is cooked through. Optional: broil for 1-2 minutes until the top is crispy and golden.
- Remove from the oven and transfer to a serving platter. Drizzle spicy mayo over top of the sushi cups. Garnish with sliced green onions and sesame seeds. Serve and enjoy!
Tips for the Best Sushi Cups
- Nori - when working with the nori ensure your hands are very dry. Any bit of moisture will cause the nori to stick to your hands. The nori is also fairly fragile and will break or rip easily. We recommend using kitchen scissors to cut the nori into 4 square pieces.
- Salmon - you want the pieces of salmon to be very small. Cut the salmon into ¼" cubes. This way the salmon will cook quickly and will not fall out of the cup when you pick it up to eat it. If the pieces of salmon are too big the salmon will spill out of the sushi cups when they are removed from the muffin tin.
- Flavor Variations - for a fun twist, after baking the sushi cups you can top then with finely diced avocado, cucumber, and green onions. Then drizzle spicy mayo over top and enjoy!
FAQ
Oven - reheat at 350°F for 7-8 minutes on a baking tray covered with foil or until warmed through.
Microwave - reheat on a microwave safe dish in 30 second internals until warmed through.
Air Fryer - reheat at 350°F for 3-4 minutes or until warmed through.
Store in an airtight container in the fridge for up to 3-4 days.
You can fully prepare and cook the sushi cups the day in advance and then reheat before serving.
We recommend freezing fully cooked sushi cups. Allow the sushi cups to cool completely at room temperature then transfer to a freezer safe container. Arrange the cups in a single layer and freeze for up to 3 months. Reheat from frozen on a baking tray covered with foil and bake at 350°F for 10-12 minutes, then uncover and cook for an additional 3-4 minutes. Please note the texture of the nori will change after freezing and reheating.
Instead of salmon you can use a plant based seafood alternative or use cubed tofu.
For a gluten free recipe be sure to use gluten free soy sauce.
For a dairy free recipe swap the kewpie mayonnaise for a dairy free mayonnaise.
More Easy Salmon Recipes!
Enjoy!
- Sab
Spicy Salmon Sushi Cups
Equipment
Ingredients
Spicy Salmon Filling
- 1 lb salmon (approximately 3 filets, cut into small cubes)
- 2 tablespoon kewpie mayonnaise (Japanese mayonnaise, or regular mayonnaise)
- 1 tablespoon sriracha (can be omitted)
- ¼ teaspoon sesame oil
- 1 ½ tablespoon soy sauce
Sushi Cups
- 3 nori sheets (cut each sheet into 4 squares)
- ⅔ cup uncooked sushi rice (or uncooked sticky Jasmine rice, plus water measurement according to package)
- 1 tablespoon rice wine vinegar
Optional Spicy Mayo (Store-bought or Homemade)
- ¼ cup kewpie mayonnaise (Japanese mayonnaise, or regular mayonnaise)
- 1 tablespoon sriracha
Garnish
- Green onions (sliced)
- Sesame seeds
- Spicy Mayo
Instructions
- Preheat oven to 400°F.
- Prepare the rice stove top or in a rice cooker according to package directions. Once the rice has finished cooking transfer to a bowl and stir in the rice vinegar. Set the rice aside until ready to assemble.
- To prepare the salmon, in a large bowl combine the cubed salmon, kewpie mayonnaise, sriracha, sesame oil, and low sodium soy sauce. Gently mix and set aside to marinate.
- If using homemade spicy mayo for garnish, combine the mayonnaise and sriracha in a small bowl and mix until fully combined. Set aside.
- Working on a cutting board or plate, add 2 tablespoons of the seasoned rice to each nori square. Flatten the rice in the center of the nori (do not push the rice out to the edges of the nori, keep it in the center only).
- Press each nori sheet with rice into the cups of a 12 count muffin tin. Gently press the rice down to spread it out on the bottom of the muffin tin.
- Add about 2 tablespoons of the salmon on top of the rice.
- Bake in the oven for 8-9 minutes, or until the salmon is cooked through. Optional: broil for 1-2 minutes until the top is crispy and golden.
- Remove from the oven and transfer to a serving platter. Drizzle spicy mayo over top of the sushi cups. Garnish with sliced green onions and sesame seeds. Serve and enjoy!
Notes
Nutrition
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