Sushi night just got louder. These bang bang salmon sushi cups are crispy nori, warm seasoned sushi rice, and salmon tossed in a creamy, sweet, spicy, limey bang bang sauce, all baked together in a muffin tin. No rolling. No bamboo mat. Just a cookie scoop, a hot oven, and under 30 minutes.
I make these exactly like my teriyaki salmon sushi cups, so the method is already tested and foolproof. Warm rice, a cookie scoop, and a 425°F oven for 12 minutes. The only thing that changes is the sauce. Kewpie mayo, sriracha, sweet chili sauce, and fresh lime zest and juice. In the oven the mayo turns golden on the edges while the salmon stays juicy inside.
Bang bang sauce is that creamy, sweet heat combo you know from restaurant bang bang shrimp. I use Kewpie, the Japanese mayo that is richer and tangier than regular mayo, because it plays so well with seasoned sushi rice. The lime is not optional. It cuts through the richness and makes every bite taste bright. Want extra for dipping? Grab my bang bang sauce recipe.
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How to make (VIDEO)
How to make (PICTURES)
- Step 1: Stir the rice vinegar and mirin into the warm sushi rice.
- Step 2: Whisk the Kewpie mayo, sriracha, sweet chili sauce, lime zest and lime juice into bang bang sauce.
- Step 3: Toss the bite-sized salmon pieces in the bang bang sauce.
- Step 4: Press 2 nori squares into each muffin cup, then add a cookie scoop of rice. Top with a scoop of bang bang salmon and bake at 425°F for 12 minutes.
- Step 5: Top with a scoop of bang bang salmon and bake at 425°F for 12 minutes. Garnish with leftover bang bang sauce, sliced cucumbers and black sesame seeds.
What to serve
- Teriyaki Salmon Sushi Cups (make both and call it a sushi night)
- Spam Musubi Rolls
- Dumpling Salad
- Crispy Rice Salmon Salad
- Extra Bang Bang Sauce for dipping
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Bang Bang Salmon Sushi Cups
Ingredients
Equipment
Method
- Preheat your oven to 425°F. Lightly grease a standard 12-cup muffin tin.
- Make sure the sushi rice is warm (microwave leftover or precooked rice until warm). Stir in the rice vinegar and mirin until fully combined. Set aside.2 cups cooked sushi rice, 2 tablespoons rice vinegar, 1 tablespoon mirin
- In a medium bowl, whisk together the Kewpie mayo, sriracha, sweet chili sauce, lime zest and lime juice until smooth.3 tablespoons Kewpie mayo, 1 tablespoon sriracha, 2 tablespoons sweet chili sauce, 1 lime
- Cut the salmon into small, even pieces, about half an inch each. Add the salmon to the bang bang sauce and toss to coat.16 ounces fresh salmon
- Cut each nori sheet into 4 equal squares so you have 24 squares total. (Use scissors, it's faster.)6 sheets nori
- Place 2 nori squares into each muffin cup, pressing them gently into the cavity so they form a cup shape. It's okay if the edges fold up.
- Using a cookie scoop, add one scoop of warm sushi rice into each nori cup. Press it down lightly.
- Add one cookie scoop of the bang bang salmon on top of the rice in each cup.
- Bake at 425°F for 12 minutes, or until the salmon is cooked through and the sauce is golden on the edges.
- Let the cups cool for 2 minutes in the tin before removing. Top each cup with a drizzle of sriracha mayo, a few pieces of diced avocado, and a sprinkle of black sesame seeds. Serve immediately.Bang bang sauce, Cucumber, Black sesame seeds
Notes
- Use warm rice. Cold rice doesn't pack well into the nori. Warm rice holds its shape instantly.
- Use a cookie scoop. A medium cookie scoop for both the rice and the salmon keeps every cup the same size and cuts assembly time in half.
- Stick with 425°F. Lower heat leaves the nori flimsy. The higher temp crisps the cups and browns the bang bang sauce.
- Don't skip the lime. The zest and juice cut through the creamy mayo and keep the sauce bright.
Nutrition
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Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
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Frequently Asked Questions for Bang Bang Salmon Sushi Cups
No. The salmon bakes at 425°F for 12 minutes, so it is fully cooked. Any fresh, skinless salmon fillet works. Just cut it into small, even pieces so it cooks evenly.
Yes. Regular mayo works fine. Kewpie is made with egg yolks and rice vinegar, so it is richer and a little tangier. If you use regular mayo, add an extra squeeze of lime.
They are mild to medium. The sweet chili sauce balances the sriracha. For more heat, add extra sriracha to the sauce or to the sriracha mayo on top.
Yes. The muffin tin shapes the nori into cups. This recipe makes 12 cups with 2 nori squares in each, so one standard 12-cup muffin tin is all you need.
Partly. Season the rice, cut the nori, and mix the bang bang sauce up to a day ahead. Assemble and bake right before serving so the nori stays crispy, and add the avocado and sriracha mayo last.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the air fryer at 350°F for 3 to 4 minutes to bring back the crispy nori. Freezing is not recommended.
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