Baked Salmon Sushi Cups (Easy Muffin Tin Sushi Appetizer)

Skip the expensive takeout: these baked salmon sushi cups give you crispy nori edges, seasoned rice and creamy, spicy salmon, all baked in a muffin tin. There’s no rolling and no special tools. They’re the easy sushi appetizer that disappears first at game day, holiday parties and potlucks.

why make this recipe

You get the flavors of a spicy salmon roll without any sushi skills.

• No rolling needed: the muffin tin shapes every cup for you.
• Crispy and creamy: toasty nori edges with tender salmon and spicy mayo.
• Great for sharing: bite-size, handheld and easy to serve.
• Cheaper than takeout: a few ingredients make 12 cups.

how to make baked salmon sushi cups

Ingredients

For the rice

• 1 cup sushi rice, cooked according to the package
• 1 tablespoon rice vinegar
• ½ teaspoon sugar
• ¼ teaspoon salt

For the cups

• 3 sheets nori (seaweed), each cut into 4 squares
• Nonstick cooking spray or neutral oil

For the salmon topping

• 8 ounces skinless salmon, cut into ½-inch cubes
• 1 tablespoon soy sauce
• 2 tablespoons mayonnaise (Kewpie if you have it)
• 1 teaspoon sriracha
• 1 teaspoon toasted sesame oil
• Pinch of salt

For topping

• Spicy mayo (1 tablespoon mayonnaise mixed with 1 teaspoon sriracha)
• ½ avocado, diced
• 2 green onions, thinly sliced
• Sesame seeds

Directions

1. Heat the oven: Heat the oven to 400°F and lightly grease a 12-cup muffin tin.
2. Season the rice: Stir the rice vinegar, sugar and salt into the warm cooked rice. Let it cool until you can handle it.
3. Marinate the salmon: Mix the salmon, soy sauce, mayonnaise, sriracha, sesame oil and salt in a bowl.
4. Shape the cups: Put 1 tablespoon of rice on a nori square and press it flat with damp fingers, which softens the nori. Gently press it into a muffin cup so the edges stand up.
5. Fill: Repeat for all 12 cups, then spoon about 1 tablespoon of the salmon mixture on top of each.
6. Bake: Bake for about 15 minutes, until the salmon is cooked through and the nori edges are crisp. For a little color, broil for 1 to 2 minutes at the end.
7. Cool and release: Let the cups cool in the pan for 3 to 5 minutes, then lift them out with a small spoon or knife.
8. Top and serve: Drizzle with spicy mayo and top with avocado, green onions and sesame seeds.

how to serve baked salmon sushi cups

Serve them warm on a platter with extra spicy mayo, soy sauce and pickled ginger. They work well with a cucumber salad or edamame on a game day or holiday appetizer table. Add the avocado right before serving so it stays fresh.

how to store baked salmon sushi cups

Because of the raw fish, bake them just before serving. Refrigerate leftovers in an airtight container and eat within 1 day. Reheat in a 350°F oven for 5 to 8 minutes. The nori will soften and lose its crunch as it sits.

tips to make baked salmon sushi cups

• Press the rice onto the nori first. It softens the nori and makes it easy to shape.
• Use damp hands, since sushi rice is very sticky.
• Cut the salmon into small, even cubes so it cooks evenly.
• Don’t overfill the cups, so the topping doesn’t spill over.
• Bake until the salmon is opaque and flakes easily.

variation

• Shrimp: use small cooked or raw shrimp in place of the salmon.
• Imitation crab: mix chopped imitation crab with mayo and sriracha for a California roll style.
• Cucumber layer: add a few diced cucumber pieces on the rice before the salmon.
• Air fryer: cook in a silicone muffin pan at 375°F for 8 to 10 minutes, checking for doneness.
• Vegetarian: use diced avocado, cucumber and a little edamame.

FAQs

Can I use regular rice?
Sushi rice works best because it’s sticky and holds its shape. Short-grain rice is the next best choice.

Do the nori cups get crispy?
The edges crisp in the oven while the bottom stays tender. They’re best served within the first 30 minutes.

Can I make them ahead of time?
Cook and season the rice and marinate the salmon up to a day ahead, keeping them separate. Assemble and bake just before serving.

Do I have to use fresh salmon?
Fresh or thawed frozen salmon both work. Pat it dry before cubing.

How do I know the salmon is done?
It should be opaque and flake easily with a fork. Salmon is safe at an internal temperature of 145°F.

Can I use a mini muffin tin?
Yes. Use smaller nori squares and about 1 teaspoon of rice and salmon per cup, and bake for 8 to 10 minutes.

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Baked Salmon Sushi Cups

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• Author: Martha
• Prep Time: 35 minutes (includes cooking the rice)
• Cook Time: 15 minutes
• Total Time: 50 minutes
• Yield: 12 sushi cups
• Category: Appetizer
• Method: Baking
• Cuisine: Japanese-inspired

Ingredients

Scale 1x2x3x

For the rice

1 cup sushi rice, cooked according to the package

1 tablespoon rice vinegar

½ teaspoon sugar

¼ teaspoon salt

For the cups

3 sheets nori, each cut into 4 squares

Nonstick spray or neutral oil

For the salmon topping

8 ounces skinless salmon, cut into ½-inch cubes

1 tablespoon soy sauce

2 tablespoons mayonnaise

1 teaspoon sriracha

1 teaspoon toasted sesame oil

Pinch of salt

For topping

Spicy mayo (1 tablespoon mayonnaise mixed with 1 teaspoon sriracha)

½ avocado, diced

2 green onions, thinly sliced

Sesame seeds

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Instructions

Heat the oven to 400°F and lightly grease a 12-cup muffin tin.

Stir the rice vinegar, sugar and ¼ teaspoon salt into the warm cooked rice. Let it cool slightly.

Mix the salmon, soy sauce, mayonnaise, sriracha, sesame oil and a pinch of salt in a bowl.

Press 1 tablespoon of rice onto each nori square with damp fingers, then press it into a muffin cup so the edges stand up.

Spoon about 1 tablespoon of the salmon mixture on top of each cup.

Bake for about 15 minutes, until the salmon is cooked through and the nori edges are crisp. Broil for 1 to 2 minutes if you want a little color.

Cool in the pan for 3 to 5 minutes, then lift the cups out with a small spoon or knife.

Top with spicy mayo, avocado, green onions and sesame seeds. Serve warm.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 1 day and reheat at 350°F for 5 to 8 minutes. The nori softens as it sits.

Make-ahead: Cook and season the rice and marinate the salmon a day ahead, keeping them separate. Assemble and bake just before serving.

Doneness: Salmon is safe at an internal temperature of 145°F. It should be opaque and flake easily.

Substitutions: Use shrimp or chopped imitation crab in place of the salmon.

Allergens: Contains fish, soy, egg (mayonnaise) and sesame.