Baked Spicy Salmon Sushi Cups
Craving sushi but short on time or intimidated by rolling sushi? These Baked Spicy Salmon Sushi Cups are your answer!
They're packed with flavor, texture, and all the deliciousness of classic sushi, these bite-sized creations come together in just over 30 minutes, and are so simple to make!
Why You'll Love This Recipe
This recipe offers something for everyone:
Quick and Easy: This recipe comes together in just over 30 minutes, making it perfect for busy weeknights or spontaneous sushi cravings.
Kid-Friendly: With their fun shapes and yummy flavors, these sushi cups are a sure win for kids at family meals or as a snack.
Customizable: These sushi cups are endlessly customizable! Swap ingredients to suit your tastes or adapt them for dietary needs, making them a fun and inclusive option for everyone.
Healthy: This recipe features baked salmon, a safer alternative to raw salmon, reducing the risk of foodborne illness. Perfect for those who prefer cooked seafood or have concerns about consuming raw fish.
Great for Parties: These bite-sized treats are visually appealing and sure to impress your guests at a potluck or gathering. No complicated sushi-rolling skills required!
Versatile: Enjoy these sushi cups as a light lunch, appetizer, or even add them to a sushi platter for a complete meal.
All About the Ingredients:
Nori Seaweed Sheets: These thin sheets of dried seaweed are the base for my delicious sushi cups. They add a delightful salty flavor and a fun visual element to the dish. I used Gimme seaweed wraps this time, (see photo below) but you can use whichever brand of seaweed you find at your local market! Look for them in the Asian food section of most grocery stores.
Sushi Rice: This is the foundation that holds everything together. I like to use microwavable rice for this recipe because it's convenient, but you can make your own rice from scratch if you prefer. Here’s the link!
Wild-Caught Salmon: The star of the show! Opting for wild-caught salmon is not only a more sustainable choice, but it may also have a richer flavor. When I'm at the store, I look for beautiful salmon fillets that are firm and vibrant in color. Once I get them home, I dice the salmon into bite-sized cubes for easy layering in my sushi cups.
Spicy Mayo: This creamy sauce adds a kick of heat and complements the savory flavors of the salmon and rice. My recipe for Ahi Tuna Sauce is the perfect base for my spicy mayo. Feel free to adjust the amount of sriracha or chili flakes to suit your spice preference!
Optional Garnishes: Sliced green onions and sesame seeds add a pop of color, freshness, and a touch of nuttiness to my finished sushi cups. Get creative and explore other garnishes you might enjoy, like thinly sliced cucumber or a sprinkle of crumbled seaweed salad.
Let's Get Baking!
Here's what you'll need to create these delicious Baked Spicy Salmon Sushi Cups (prep time: 20 minutes, cook time: 12 minutes, total time: 32 minutes):
Ingredients:
1 lb salmon, cut into small cubes
¼ cup teriyaki sauce
3 nori seaweed sheets, cut into squares
1 cup sticky rice
1/2 avocado, diced into small cubes
¼ cup mayonnaise
2 teaspoons sriracha sauce
Juice of 1/2 lime
Optional Garnishes:
Chives, sliced
Sesame seeds
Equipment:
Large bowl
Small bowl
Cutting board
Spoon
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Prep the Salmon: In a large bowl, toss the cubed salmon with the teriyaki sauce. Let the salmon marinate for at least 15 minutes, allowing the flavors to meld.
3. Cut the Nori: While the salmon marinates, grab your nori sheets and cut them into four equal-sized squares using a pair of scissors or a sharp knife.
4. Cook the Rice: Prepare your sushi rice according to package instructions. If you're using leftover rice, simply give it a quick fluff with a fork to loosen it up.
5. Assemble the Sushi Cups: Lightly grease your muffin tin. Take two nori squares and gently press them together to form a sturdy base in each muffin cup compartment.
6. Shape the Rice Layer: Scoop a heaping tablespoon of rice into each nori cup. Using a wet finger or the back of a spoon, gently press the rice down to form a compact layer that covers the bottom and extends slightly up the sides of the nori, creating a cup-like shape.
7. Time for the Salmon: Once the rice layer is formed, add a spoonful of the teriyaki-marinated salmon cubes on top of the rice in each cup.
8. Bake It Up! Place your assembled sushi cups carefully into the preheated oven. Bake for 12-15 minutes, or until the salmon is cooked through and the edges of the nori begin to crisp up slightly.
9. While They Bake, Make the Spicy Mayo: In a separate bowl, whisk together the mayo, sriracha sauce, sweet chili sauce, and lime juice. (Want an extra kick? Feel free to add a few drops of your favorite hot sauce to this mixture for a more intense spicy flavor.)
10. Prepare Your Garnishes: Slice your chives and have your sesame seeds ready for sprinkling.
11. Assemble and Enjoy! Once the sushi cups are done baking, carefully remove them from the oven using oven mitts. Allow them to cool for a minute or two before adding your toppings.
12. To assemble:* Dollop a spoonful of the spicy mayo on top of each sushi cup.* Scatter some diced avocado over the mayo.* Finish with a sprinkle of fresh chives and sesame seeds for a beautiful and delicious presentation.
Tips for Success!
Fresh is Best: For the best flavor and texture, use fresh salmon. Look for sushi grade salmon if it's available, and opt for wild-caught whenever possible.
Properly marinate the salmon: Allow enough time for the salmon to marinate in the teriyaki sauce to infuse it with flavor. Aim for at least 15 minutes, but longer marinating time can enhance the taste even more.
Press down firmly: When forming the rice cups in the muffin tin, press down firmly to compact the rice and ensure it holds its shape during baking.
Watch baking time: Keep a close eye on the sushi cups while they bake to prevent overcooking the salmon or burning the nori. Depending on your oven, the cups may be ready slightly before or after the indicated baking time.
Be gentle with garnishes: When adding the avocado cubes, spicy mayo, and other garnishes, handle them gently to prevent crushing or misshaping the sushi cups.
Serve immediately: These sushi cups are best enjoyed fresh out of the oven while still warm and the nori is crispy. Serve them immediately to preserve the texture and flavors.
Leftovers? These sushi cups are best enjoyed fresh, but if you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat them gently in the oven or microwave before serving.
Don't have sushi rice on hand? No problem! Regular jasmine rice works just fine. You can even use leftover rice if you have some on hand!)
Make it Your Own: The beauty of these baked salmon sushi cups lies in their versatility. Feel free to experiment with different flavors and ingredients to create your perfect sushi cup:
Not a fan of teriyaki? Marinate the salmon in a mixture of soy sauce, sesame oil, and a squeeze of fresh lime for a more classic Japanese flavor.
Want to go vegetarian? Swap the salmon for crumbled cooked tofu or your favorite plant-based protein.
Craving a different sauce? Use sriracha mayo, kewpie mayo, regular mayo, or even a drizzle of your favorite chili sauce.
Looking for More Salmon Inspiration?
Love salmon but looking for new recipe ideas?Here are a few of my favorite salmon recipes to explore:
Honey Soy Glazed Salmon: This easy recipe is packed with flavor and perfect for a weeknight meal.
Persian Salmon Sheet Pan Meal: A complete and flavorful sheet pan dinner featuring salmon, veggies, and rice.
Air Fryer Salmon with Crispy Asparagus: Get perfectly cooked salmon with delicious crispy asparagus in your air fryer.
Gordon Ramsay's Pan-Seared Salmon: Learn how to make restaurant-quality pan-seared salmon at home with this salmon recipe inspired by Gordon Ramsay.
FAQ
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Sure! In a pinch, you can use wonton wrappers. Brush them lightly with olive oil and bake them for a few minutes until crisp. Spring onions (also called green onions) can be a fun alternative for garnish, adding a pop of color and freshness.
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Absolutely! This recipe is perfect for first-time sushi makers. There's no complicated rolling involved, and the instructions are clear and easy to follow.
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No problem! You can easily adjust the spice level in this recipe. Simply omit the sriracha sauce in the spicy mayo, or start with a smaller amount and add more to taste.
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Absolutely! This recipe is very adaptable. Here are a few ideas:
Cooked, crumbled tofu for a vegetarian option.
Shredded cooked chicken for a teriyaki chicken twist.
Flaked cooked whitefish for a milder flavor.
I hope you enjoy this recipe for Baked Spicy Salmon Sushi Cups! If you give them a try, be sure to leave a comment below and let me know how you liked them.
Spicy Salmon Sushi Cups
Ingredients
- 1 lb salmon, cut into cubes
- ¼ cup teriyaki sauce
- 3 nori sheets, cut into squares
- 1 cup sticky rice
- 1/2 avocado, small cubes
- 1/4 cup mayonnaise
- 2 teaspoons sriracha sauce
- Juice of 1/2 lime
- Chives
- Sesame seeds
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the salmon into small cubes and place them in a large bowl. Pour the teriyaki sauce over the salmon cubes, ensuring they are evenly coated. Allow the salmon to marinate while you prepare the other ingredients.
- To prepare the nori squares, cut the nori sheets into 4 equal-sized squares.
- Cook the sticky rice according to package instructions. Once cooked, let it cool slightly. I love using microwavable rice!
- Assemble the sushi cups! Take a nori square and place it in a muffin tin followed by another nori square, making sure each muffin has 2 nori squares in it.
- Scoop a spoonful of sticky rice onto each nori square and gently press it down to form a compact layer at the bottom and up the sides of the muffin tin, creating a cup-like shape.
- Next, spoon the marinated salmon cubes onto the bed of sticky rice in each muffin cup, distributing it evenly among them.
- Place the muffin tin in the preheated oven and bake for about 12 minutes, or until the salmon is cooked through and the edges of the nori start to crisp up slightly.
- While the sushi cups are baking, prepare the garnishes. Cut the avocado into small cubes, slice the chives and prepare the spicy sauce.
- To make the spicy sauce, mix together the mayo, sriracha, sweet chili sauce and lime into a bowl and mix well to combine.
- Once the sushi sups are out of the oven, add the avocado, spicy mayo, chives and sesame seeds on top.
- Allow them to cool slightly before removing them from the muffin tin. Serve warm! They are perfect for a snack, appetizer, or even a fun meal for kids!
