Baked Salmon Sushi Cups

Making sushi at home can feel intimidating, but these Baked Salmon Sushi Cups are a total game-changer. With just salmon, rice, and seaweed, you can create something incredibly flavorful, fun, and satisfying. Perfect for parties or easy weeknight dinners, they’re a bite-sized twist on sushi that’s both approachable and absolutely delicious.

Recipe

Serving: 12 cups
Prep time: 15 minutes
Cook time: 45 minutes

For the steamed rice:
1 cup medium-grain rice (or substitute with another variety)
1¼ cups water

For the sauce:
3 tablespoons mayonnaise
2 tablespoons Sriracha sauce
⅛ teaspoon salt

For the sushi cups:
12 sheets roasted seaweed (temaki nori), halved
1 pound salmon, cut into small cubes
1 medium avocado, diced
1 wedge lemon or lime

Instructions

1. Cook the rice:

• Thoroughly rinse the rice, then transfer it to a rice cooker with the water. Use the rice setting and cook for about 30 minutes.
• If using a stovetop, place the rice and water in a pot with a lid. Bring to a boil over medium-high heat, then reduce to low and simmer for 15 minutes. Turn off the heat and let it sit, covered, for another 15 minutes. Once done, fluff the rice and set aside.

2. Prepare the salmon:

• In a mixing bowl, whisk together mayonnaise, Sriracha sauce, and salt. Add the cubed salmon and toss until evenly coated.

3. Assemble the sushi cups:

• Cut each roasted seaweed sheet in half.
• Stack two halves together.
• Scoop about 1½ tablespoons of warm rice onto the stacked seaweed (the heat helps soften it).
• Gently press into a standard-size muffin tin to form a cup shape. Repeat with the remaining seaweed and rice.
• Spoon the salmon mixture over the rice in each cup.

4. Bake:

• Preheat the oven to 400°F (204°C). Place the muffin tin on the middle rack and bake for 15 minutes. Remove and let cool slightly.

5. Serve:

• Top each sushi cup with diced avocado and a squeeze of lemon or lime. Add extra Sriracha if desired. Serve warm and enjoy!

Tips & notes

• Use sushi rice or short-grain rice for the best texture and stickiness.
• Press the rice gently—too tightly packed cups may become dense.
• For added flair, sprinkle with furikake or drizzle with unagi sauce after baking.
• These are best enjoyed warm, but can also be served at room temperature for gatherings.