Tiktok viral salmon sushi baked cups are filled with tender salmon, sushi rice, and nori sheets. Topped with sriracha, kewpie mayo, and green onions, these deconstructed salmon cups will satisfy your sushi cravings!
If you like eating traditional sushi, then you're going to love these cute baked salmon sushi cups! Imagine a deconstructed salmon sushi roll in a fun bite-sized version, all baked up in a muffin tin. Whether you are hosting a party, looking for easy appetizers, or simply craving a creative way to enjoy sushi, these Tiktok viral baked sushi cups are the perfect recipe for you!
This was inspired by my Salmon Viral Sushi Bake on this site, and pairs well with this Smashed Cucumber Salad with Garlic and Crab Rangoon Dip with Wonton Chips.
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What Are Baked Salmon Sushi Cups?
Baked salmon sushi cups are basically deconstructed sushi rolls, but instead of rolling the sushi ingredients traditionally, the salmon mixture is layered into muffin tins and baked in the oven. The result is like a warm and savory cupcake that combines tender salmon with sushi rice and topped with spicy mayo.
Why You'll Love This Recipe
- Quick and Easy: No need for rolling mats or perfect technique—these baked sushi cups are easy to assemble.
- Flavor-packed: The combination of tender salmon, umami sushi rice, spicy mayo, and crunchy topping is super addicting and satisfying!
- Crowd Pleaser: These cups make for a fun appetizer or snack, perfect for parties or gathering.
- Customizable: You can swap out ingredients or add your favorites to personalize your cups to suit your taste.
Ingredients
You'll need the following ingredients to make the best Baked Salmon Sushi Cups:
- Salmon
- Nori Sheets or Seaweed Snacks
- Rice Vinegar
- Sugar
- Soy Sauce
- Sriracha
- Kewpie Mayo
- Sesame Oil
- Furikake, for garnish
- Green Onion, for garnish
See recipe card below for a full list of ingredients and measurements.
How to Make Baked Salmon Sushi Cups
- Step 1: Cut salmon into small cubes or bite sized pieces.
- Step 2 Prepare Salmon Mixture: Add soy sauce, sriracha, kewpie mayo, and sesame oil to salmon. Mix until well combined.
- Step 3 Prepare Sushi Rice: Cook sushi rice according to package instructions. Then add rice vinegar and sugar to cooked sushi rice, mix well.
- Step 4: Place 1-2 spoonful of rice onto a sheet of nori.
Step 5 Assemble the Sushi Cups: Transfer nori and sushi rice to a muffin or cupcake tin. Press it down lightly into each muffin tin insert.
Step 6: Add a layer of salmon mixture.
Step 7: Bake salmon sushi cups in the oven at 400F for 15 minutes.
Step 8 Garnish: Drizzle more spicy mayo or sriracha on top. Garnish with furikake, sesame seeds, and chopped green onions. Serve immediately and enjoy!
How to Serve Baked Salmon Sushi Cups
You can serve baked salmon sushi cups with a side of pickled ginger, soy sauce, and wasabi. You can also serve them with a side of cucumber salad or egg drop soup for a full satisfying meal!.
Substitutions
- Salmon - you can substitute salmon with tuna, shrimp, or crab meat or imitation crab stick.
- Sushi Rice - If you don't have sushi rice, you can also use short-grain rice or jasmine rice, but the texture will be slightly different.
- Kewpie Mayo - You can find Kewpie mayo in any Asian grocery stores. If you can't find Kewpie Mayo, you can also use regular mayonnaise. For lighter version, you can skip the mayo or use Greek yogurt for the marinade.
- Sriracha - you can substitute with hot sauce of your liking. If you don't like spicy, you can skip the sriracha.
- Toppings - avocado, cucumber, fried garlic, sweet ginger, edamame, sesame seeds, or crushed seaweed are some other good options for extra toppings.
Equipment
- Muffin Tin
- Large Bowl
- Spoon
- Oven
- Knife
How to Store Leftovers and Reheat
Baked salmon sushi cups are best enjoyed immediately. Leftover sushi bake can be stored in an airtight container in the refrigerator for up to 2-3 days.
To Reheat: place the salmon sushi cups in the oven at 350F for 10 minutes or until heated through. You can also reheat it in the microwave.
Top Tips for Success
- Use high quality sushi rice for the best texture.
- Press the rice firmly into the muffin tin so they hold together when you take the sushi cups out.
- Don't overcook the salmon. Salmon cooks quickly, so aim to cook for just 12-15 minutes in the oven to avoid drying out the salmon.
FAQ
- Can I bake sushi cups without the muffin tin? Yes! If you don't have a muffin or cupcake tin, you can layer the salmon and sushi rice in a baking dish or casserole dish. For sushi bake variations, check out my Salmon Sushi Bake Casserole.
- Can I use brown rice instead of sushi rice? It is best to use sushi rice for this recipe. However, you can absolutely substitute with brown rice if you prefer that. Keep in mind that brown rice may not stick together as well and does not resemble the typical sushi roll.
- Is baked salmon sushi cup gluten free? Yes! This recipe is totally gluten-free!
- Can I make bake salmon sushi cups ahead of time? Sushi bake is best enjoyed it fresh. If you need to prepare them ahead of time, just assemble them in the muffin tin, cover with plastic wrap and place it in the refrigerator. When you are ready to serve, just pop them in the oven. You may need to add a minute or two to the baking time if they are cold from the fridge.
If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!
More Recipes You'll Love
Looking for other recipes like this? Try these:
Easy Baked Salmon Sushi Cups (Viral Recipe)
Ingredients
- 1 lb salmon, cubed
- 1 tbsp light soy sauce
- 1 tbsp Kewpie Mayo
- 1 tbsp Sriracha
- 1 tsp sesame oil
- 1 ½ cup uncooked sushi rice
- 1 tablespoon rice vinegar
- 2 teaspoon white sugar
- 3 large nori sheets
- furikake, for garnish
- 1 green onion, for garnish
- cooking spray
Instructions
- Cook sushi rice according to package instructions.
- In a microwave-safe bowl, combine rice vinegar and sugar. Microwave for about 30 seconds, or until the sugar dissolved. Pour the vinegar mixture over the cooked rice and mix until well combine. Set aside while you prepare the salmon mixture.
- Preheat the oven to 400℉.
- In a bowl, combined diced or cubed salmon, soy sauce, Kewpie mayo, sriracha, and sesame oil. Mix until well combined. Set aside.
- Cut the nori sheets into 4 rectangles or squares, large enough to fit into the muffin tins.
- Assemble the Sushi Cups: Lightly grease the muffin tin with cooking spray. Add a spoonful of sushi rice onto the center of each nori square, then press it down lightly into each muffin tin insert. Repeat until the muffin tin is full. Then add a layer of salmon mixture on top of the rice.
- Bake in the oven at at 400℉ for 15 minutes, or until the salmon is cooked through and the tops are slightly golden brown.
- Remove the sushi cups from the oven and let them cool for a few minutes. Drizzle some more sriracha or spicy mayo on top. Garnish with furikake and chopped green onions. Serve immediately and enjoy!
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