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Baked Salmon Sushi Cups Recipe topped with avocado, green onions, sesame seeds, and spicy sauce, served on a plate with chopsticks.

Baked Salmon Sushi Cups

Delicious, bite-sized Baked Salmon Sushi Cups with a flavorful salmon topping.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Total Time 1 hour
Servings: 14
Calories: 175kcal
Course: Appetizer, Main
Cuisine: Fusion, Japanese
Keyword: baked, Baked Salmon, Baked Salmon Sushi Cups, high-protein, salmon, sushi, Sushi Cups
Cost: $10

🍳 Equipment

  • 1 Muffin pan To bake the sushi cups
  • 1 Small bowl For mixing the spicy mayo
  • 1 Whisk For whisking the spices and sauce
  • 1 Set of measuring cups and spoons For accurately measuring ingredients
  • 1 Kitchen scissors For cutting the nori sheets
  • 1 Butter knife For lifting the finished cups out of the pan

🛒 Ingredients

  • 1 lb skinless Atlantic salmon cut into ¼ to ½-inch cubes
  • 1 tablespoon brown sugar(12g ) sweetener for the salmon
  • ½ teaspoon garlic powder flavor enhancer
  • ½ teaspoon onion powder flavor enhancer
  • ½ teaspoon chili powder adds mild heat
  • ½ teaspoon sweet paprika adds subtle smokiness
  • ½ teaspoon salt adjust to taste
  • 1 tablespoon low sodium soy sauce(15g ) adds savory umami
  • 1 teaspoon olive oil for marinating the salmon
  • 3 sheets roasted nori paper for the sushi cups
  • 1.5 cups cooked sushi rice(300g) sticky rice for the base

Spicy mayo:

  • ¼ cup light mayo(60g ) creamy base for the sauce
  • 1-2 teaspoon Sriracha sauce adds heat and flavor

Toppings:

  • ½ avocado(70g ) diced for topping
  • 2 green onions for garnish
  • 2 teaspoon sesame seeds for texture and garnish

📋 Instructions

  • Preheat the oven to 400°F and lightly grease a muffin pan.
  • In a bowl, whisk together all the spices. Add the salmon, soy sauce, and olive oil, tossing to coat the salmon evenly. Let marinate in the fridge while preparing the other components.
  • In a small bowl, mix together the Sriracha sauce and light mayo until well combined.
  • Use scissors to cut the nori sheets into four equal squares, creating 12 small sheets.
  • Place 2 tablespoons of cooked sushi rice onto each sheet of nori, then transfer to the muffin pan. Repeat for all 12 sheets.
  • Remove the marinated salmon from the fridge and evenly distribute it over the rice in the muffin pan. Bake for 12-15 minutes or until the salmon is cooked through and slightly golden. If desired, broil for 1-2 minutes for extra char.
  • Allow the cups to cool for 5-10 minutes before carefully using a butter knife to lift them out of the muffin pan. Finish by drizzling the spicy mayo on top and garnish with diced avocado, green onions, and sesame seeds.

📝 Notes

Perfect for a light yet satisfying meal, these baked salmon sushi cups offer a burst of flavor with every bite!

🥗 Nutrition

Serving: 1g | Calories: 175kcal | Carbohydrates: 17.9g | Protein: 9.2g | Fat: 7.4g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4.5g | Cholesterol: 21.7mg | Sodium: 305mg | Potassium: 202mg | Fiber: 0.6g | Sugar: 2.4g | Vitamin A: 4IU | Vitamin C: 5mg | Calcium: 2mg | Iron: 3mg