Dessert

Easy Baked Salmon Sushi Cups (Viral Recipe) Recipe

Name: Easy Baked Salmon Sushi Cups (Viral Recipe) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 1 lb salmon, cubed; 1 tbsp light soy sauce; 1 tbsp Kewpie mayo; 1 tbsp Sriracha; 1 tsp sesame oil; 1 ½ cups uncooked sushi rice; 1 tbsp rice vinegar; 2 tsp white sugar; 3 large nori sheets; Furikake, for garnish; 1 green onion, chopped, for garnish; Cooking spray

Byrami Hayes January 19, 2026January 19, 2026

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Introduction

These easy baked salmon sushi cups are a fun twist on traditional sushi, perfect for a crowd or a quick weeknight treat. Combining flavorful salmon with seasoned sushi rice, they offer a delicious bite-sized experience that’s both impressive and simple to make.

The dish shows six small cups made of dark green, crispy seaweed wrapped tightly around a base layer of white rice. On top, there are bright orange chunks of cooked salmon covered with a creamy, glossy orange sauce. The salmon pieces are sprinkled with finely chopped green onions and a few white sesame seeds, adding fresh green and white spots. The seaweed cups rest on a white plate with some small green onion rings scattered around it. In the background, a small white bowl with more chopped green onions and a beige tray holding more seaweed cups can be seen, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb salmon, cubed
1 tbsp light soy sauce
1 tbsp Kewpie mayo
1 tbsp Sriracha
1 tsp sesame oil
1 ½ cups uncooked sushi rice
1 tbsp rice vinegar
2 tsp white sugar
3 large nori sheets
Furikake, for garnish
1 green onion, for garnish
Cooking spray

Instructions

Step 1: Cook sushi rice according to package instructions.
Step 2: In a microwave-safe bowl, combine rice vinegar and sugar. Microwave for about 30 seconds, or until the sugar dissolves. Pour the mixture over the cooked rice and mix until well combined. Set aside.
Step 3: Preheat the oven to 400℉ (200℃).
Step 4: In a bowl, combine cubed salmon, soy sauce, Kewpie mayo, Sriracha, and sesame oil. Mix until well blended. Set aside.
Step 5: Cut the nori sheets into 4 rectangles or squares, sized to fit into your muffin tin.
Step 6: Lightly grease a muffin tin with cooking spray. Place one nori square into each muffin cup. Add a spoonful of sushi rice to the center of each nori piece and press down lightly to form a base.
Step 7: Spoon the salmon mixture on top of the rice layer in each cup.
Step 8: Bake in the preheated oven for 15 minutes, or until the salmon is cooked through and the tops are slightly golden.
Step 9: Remove from the oven and let cool for a few minutes. Drizzle additional Sriracha or spicy mayo on top if desired. Garnish with furikake and chopped green onions before serving.

Tips & Variations

Use short-grain sushi rice for the best texture and stickiness.
If you prefer less spice, reduce the amount of Sriracha or omit it altogether.
For added crunch, sprinkle toasted sesame seeds on top before serving.
Vegetarian option: substitute salmon with avocado or cooked shiitake mushrooms.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350℉ until warmed through, or enjoy cold. Note that the nori may soften over time, so it’s best to consume these sushi cups fresh for optimal texture.

How to Serve

The image shows eight small seaweed cups placed on a white plate with a slight speckled pattern, all sitting on a white marbled surface. Each cup has a dark green, crispy seaweed shell holding a base layer of white rice, topped with chunks of cooked orange-pink fish, likely salmon. The fish pieces are coated with a bright orange sauce that looks creamy and slightly glossy. Scattered over the top are small green onion slices and sesame seeds, adding texture and color contrast. In the background, a white bowl filled with more green onions and a beige muffin tin with additional seaweed cups can be seen slightly out of focus. Some green onion slices are also scattered on the surface around the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked salmon instead of raw?

Yes, you can use cooked salmon if you prefer. Just mix it with the sauce ingredients and proceed with the recipe. Baking time may be slightly shorter since the salmon is already cooked.

What is Kewpie mayo and can I substitute it?

Kewpie mayo is a Japanese mayonnaise that is creamier and slightly sweeter than regular mayo. If unavailable, use regular mayonnaise with a small splash of rice vinegar for a similar flavor.