If you love sushi or sushi bakes but have zero patience, you need to try these baked salmon sushi cups. Crispy nori, sticky seasoned rice, and juicy teriyaki salmon, all baked together in a muffin tin and ready in about 25 minutes. Super easy and delicious! Your family will be asking for it weekly.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Gone in 60 seconds. This is what happens when I make these salmon sushi cups! They are just so good. I love them for sushi nights with my family or when we have guests over.
I tested these a few times to nail the ratio of rice to salmon, and the sweet spot is a 1:1 scoop situation. Equal parts rice and salmon filling mean every bite is balanced. I also found that 425°F for 12 minutes is the move. Lower temps leave the nori a little soft, and nobody wants that. You want that crinkled, crispy cup that holds its shape when you pick it up.
The salmon gets tossed in Bachan's Japanese bbq sauce (which taste like teriyaki sauce), chili crunch, soy sauce, and sesame oil before it goes in. It caramelizes beautifully in the oven and brings way more depth than plain mayo-dressed salmon. Trust me.
Jump to:
How to make baked salmon sushi cups (VIDEO)
Brands I recommend to use for this recipe
- Bachans Japanese BBQ Sauce
- Momofuku chili crunch
Save time!
Use leftover rice or buy precooked rice.
How to make (PICTURES)
- Step 1: Marinate the salmon.
- Step 2: Cut the nori into squares.
- Step 3: Get everything ready.
- Step 4: Assemble the cups.
- Step 5: Bake salmon sushi cups
- Step 6: Top with spicy mayo, avocado slices and sesame seeds.
Similar recipes
Looking for other recipes like this? Try these:
Other recipes you need to check out
Hate ads?
Teriyaki Salmon Sushi Cups
Ingredients
Equipment
Method
- Preheat your oven to 425°F. Lightly grease a standard 12-cup muffin tin.
- Cook the sushi rice according to package directions. While still 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
- **Use leftover rice or buy precooked rice to save time.
- Cut the salmon into small, even pieces, about half an inch each. In a bowl, combine the salmon with teriyaki sauce, chili crunch, soy sauce, and sesame oil. Toss to coat.8 ounces fresh salmon, 2 tablespoons teriyaki sauce, 1 tablespoon chili crunch, 1 tablespoon soy sauce, 1 tablespoon sesame oil
- Cut each nori sheet into 6 equal squares so you have 24 squares total. (Use scissors, it's faster.)6 sheets of nori
- Place 2 nori squares into each muffin cup, pressing them gently into the cavity so it forms 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 salmon mixture on top of the rice in each cup.
- Bake at 425°F for 12 minutes, or until the salmon is cooked through and starting to turn 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 avocado, and a sprinkle of sesame seeds. Serve immediately.Sriracha mayo, Avocado, Black sesame seeds
Notes
- Use warm rice. Cold rice doesn't pack well into the nori and makes assembly annoying. Keep it warm and it holds shape instantly.
- Don't skip the mirin in the rice. That tiny bit of sweetness in the rice plays really well against the salty, spicy salmon. It pulls the whole thing together.
- To save time, use leftover rice or buy precooked rice and microwave it.
- The cookie scoop is the secret. It makes every cup uniform and cuts your assembly time in half. Use a medium cookie scoop for both the rice and the salmon.
- 425°F is the right temp. I tested these at 400°F too, and the lower heat left the nori a little flimsy. The higher temp crisps everything up and gives you a more structured cup.
- Cut the salmon small and even. Pieces that are too big won't cook evenly in 12 minutes. Aim for half-inch cubes.
- Garnish right before serving. If you're making these for a party, bake the cups ahead, but add the avocado and sriracha mayo right before guests eat. Avocado browns fast and sriracha mayo gets absorbed if it sits too long.
Nutrition
Tried this recipe?
Mention @eatwithcarmen in all social platforms
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.
Thank you for being here xoxo.
Leave a Reply