Easy Baked Salmon Sushi Cups (Viral Recipe) Recipe

Ingredients

• 300 g (1 1/2 cups)uncooked sushi rice
• 15 ml (1 tbsp)rice vinegar
• 8 g (2 tsp)white sugar
• 454 g (1 lb), cubedsalmon
• 15 ml (1 tbsp)light soy sauce
• 15 ml (1 tbsp)Kewpie mayonnaise
• 15 ml (1 tbsp)Sriracha
• 5 ml (1 tsp)sesame oil
• 3 sheetsnori
• to tastefurikake, for garnish
• 1, choppedgreen onion, for garnish
• as neededcooking spray

Instructions

1. 1

   Cook the rice

   Cook the sushi rice according to the packet instructions until tender.

2. 2

   Season the rice

   Combine the rice vinegar and sugar in a microwave-safe bowl and microwave for about 30 seconds, until the sugar dissolves. Pour over the cooked rice and fold gently to combine. Leave the rice to absorb the seasoning while you prepare the salmon.

3. 3

   Preheat the oven

   Heat the oven to 204°C (400°F) and let it fully preheat.

4. 4

   Mix the salmon

   Put the cubed salmon in a bowl with the light soy sauce, Kewpie mayonnaise, Sriracha and sesame oil. Stir until the pieces are evenly coated.

5. 5

   Cut the nori

   Cut each nori sheet into 4 rectangles or squares sized to fit inside the cups of a standard muffin tin.

6. 6

   Fill the cups

   Lightly spray the muffin tin with cooking spray. Place one nori piece in each cup, add a spoonful of seasoned rice and press gently to make a base. Top with the salmon mixture.

7. 7

   Bake the cups

   Bake in the preheated oven for 15 minutes, until the salmon is cooked through and the tops are slightly golden.

8. 8

   Garnish and serve

   Remove the cups from the oven and let them cool briefly. Drizzle with additional Sriracha or spicy mayonnaise, then garnish with furikake and chopped green onion. Serve immediately.

What are baked sushi cups?

Sushi cups take inspiration from Japanese sushi, bringing seasoned rice, nori and fish together in a small, easy-to-serve portion. Instead of rolling the ingredients, this version shapes them in a muffin tin and bakes them.

The combination works because sticky rice forms a sturdy base while the nori holds the filling in place. A quick bake cooks the salmon and gives the tops a little colour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 177 calories, 10g protein, 21g carbs, 7g fat.

The rice provides most of the carbohydrates, while salmon contributes most of the protein and much of the fat. Mayonnaise and sesame oil add further fat, so pair a serving with vegetables or salad for a balanced plate.

Seasoning the rice

Vinegar and sugar: dissolving the sugar before adding the mixture helps it spread evenly through the rice. Fold it in gently so the grains keep their shape.

Cooked rice: follow the packet directions, as water amounts and cooking times can vary between brands. It should be tender enough to press into a base.

Coating the salmon

Sauce mixture: soy sauce adds savouriness, while mayonnaise, Sriracha and sesame oil coat the salmon and bring richness, heat and aroma. Stir until the cubes are covered all over.

Even pieces: keep the salmon cubes reasonably similar in size so they cook at a similar pace during the 15-minute bake.

Shaping the cups

Nori pieces: cut each sheet into four pieces and fit one into each muffin cup. The pieces should line the base and sides without being forced into place.

Rice base: press the rice down gently to make a compact layer, then add the salmon on top. Avoid packing the rice too firmly, which can make the cups dense.

Checking when they are ready

Bake time: the recipe allows 15 minutes at 204°C. The salmon should be cooked through and the tops slightly golden before you take the tin out.

Cooling: let the cups rest briefly so they are easier to lift and handle. Serve while warm for the best contrast between the tender filling and the baked nori.

Serving the sushi cups

Garnishes: furikake and chopped green onion add a savoury finish and freshness. Add a little extra Sriracha or spicy mayonnaise on top if you want more heat or creaminess.

On the side: serve them as a starter or alongside a simple salad or steamed vegetables for a more complete meal.

Recipe notes & tips

• Cut the nori into pieces that fit your muffin tin before you start assembling.
• Fold the vinegar mixture into the rice gently to avoid crushing the grains.
• Use salmon cubes of similar size for more even cooking.
• Press the rice into a base without compressing it too firmly.
• Let the cups cool briefly before lifting them from the muffin tin.
• Add the garnishes just before serving so they stay fresh.

Variations

• Adjust the heat: use less Sriracha in the salmon mixture for a milder batch.
• Add cucumber: serve finely chopped cucumber alongside the warm cups for a cool contrast.
• Try another fish: use similarly sized cubes of a suitable firm fish and check that it is cooked through.
• Change the garnish: use extra green onion in place of some of the furikake.
• Make it dairy-free: choose a mayonnaise that suits your dietary needs.

Common mistakes to avoid

• Rice packed too tightly: press just enough to form a base so the texture does not become dense.
• Uneven salmon cubes: cut them to similar sizes so they finish cooking at about the same time.
• Nori pieces too large: trim them to fit the muffin cups rather than forcing them in.
• Filling the cups too high: leave room for the salmon topping to sit inside the nori.
• Serving straight from the oven: let the cups cool briefly so they are easier to remove.

How to store

Refrigerate leftovers in an airtight container and eat within 1–2 days. Reheat in the oven until hot; the nori and rice may soften after storage.

Frequently asked questions