Why You’ll Love This Recipe
- Bite-Sized Fun: Perfect as appetizers, snacks, or light meals.
- Quick and Easy: Simple to prepare and ready in just over half an hour.
- Customizable: Swap salmon with other seafood or adjust seasoning to taste.
- Less Mess: No need for slicing or rolling sushi; just grab and eat.
- Portable: Easy to pack for lunches or picnics.
- Balanced Flavors: Umami-rich, slightly tangy, and creamy all at once.
- Healthier Alternative: Features nutrient-packed salmon and minimal frying.
- Crowd Favorite: Great for gatherings and potlucks.
- Kid-Friendly: Fun to make and eat for kids and adults alike.
- Impressive Presentation: Cute, stylish, and perfect for any table.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Salmon (fresh or frozen, skin removed)
- Kewpie mayo
- Sushi rice
- Rice vinegar
- Soy sauce
- Salt
- Sesame seeds
- Green onions (optional, for garnish)
- Nori sheets (seaweed)
- Non-stick cooking spray
directions
- Prepare the rice: Cook sushi rice according to package instructions. Season with rice vinegar and salt while still warm.
- Prepare the salmon mixture: Dice salmon into small cubes and mix with Kewpie mayo and soy sauce.
- Assemble the cups: Lightly grease a muffin tin. Cut nori sheets into squares and place them into each muffin cup to form a base.
- Add rice: Spoon seasoned sushi rice into each nori-lined cup.
- Top with salmon: Add a spoonful of the salmon mixture on top of the rice.
- Bake: Preheat oven to 400°F and bake the sushi cups for about 15 minutes, until the salmon is cooked through and slightly golden.
- Garnish and serve: Sprinkle with sesame seeds and chopped green onions before serving.
Servings and timing
- Servings: About 12 sushi bake cups
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Variations
- Spicy Version: Add sriracha to the salmon mixture.
- Other Proteins: Substitute salmon with cooked shrimp, crab, or tuna.
- Vegetarian Option: Use tofu or mushrooms instead of salmon.
- Flavor Boosters: Add wasabi, pickled ginger, or furikake seasoning.
- Rice Alternatives: Try using cauliflower rice for a low-carb option.
storage/reheating
- Storage: Keep leftover sushi cups in an airtight container in the fridge for up to 2 days.
- Reheating: Warm in an oven or air fryer at 350°F for 5-7 minutes. Avoid microwaving to keep the nori crispy.
FAQs
Can I use canned salmon for sushi bake cups?
Yes, just make sure to drain it well before mixing with the mayo and soy sauce.
Can I prepare sushi bake cups in advance?
You can assemble them ahead and bake just before serving for the freshest taste.
Are sushi bake cups eaten hot or cold?
They’re best served warm but can also be enjoyed at room temperature.
What can I use instead of Kewpie mayo?
You can use regular mayo, but adding a bit of sugar and rice vinegar mimics Kewpie’s flavor.
How do I keep the nori sheets crispy?
Bake and serve immediately, or reheat in an oven to regain crispiness.
Can I freeze sushi bake cups?
Freezing is not recommended as the texture of the rice and nori may suffer.
What sides go well with sushi bake cups?
Serve with edamame, miso soup, or a simple cucumber salad.
How do I cut nori sheets to fit muffin tins?
Cut into squares large enough to fit and form a cup shape in each muffin slot.
Is this recipe gluten-free?
Use gluten-free soy sauce to make it fully gluten-free.
Can I make mini versions for appetizers?
Yes! Use mini muffin tins and reduce the baking time slightly.
Conclusion
Sushi Bake Cups are the ultimate fusion of fun and flavor, bringing together all the best parts of sushi into an easy-to-eat, easy-to-make dish. Whether you’re hosting a party, prepping lunches, or simply craving a homemade sushi treat, these delicious little cups are sure to satisfy. Try them today for a crowd-pleasing twist on a viral favorite!
Print
Sushi Bake Cups
- Total Time: 35 minutes
- Yield: 12 servings
- Diet: Gluten Free
Description
Sushi Bake Cups are a fun, bite-sized version of the viral sushi bake trend featuring creamy salmon, sticky sushi rice, and crispy nori baked to perfection. Ideal for parties, lunches, or sushi cravings, these easy-to-make cups are packed with flavor and ready in just 35 minutes.
Ingredients
Salmon (fresh or frozen, skin removed)
Kewpie mayo
Sushi rice
Rice vinegar
Soy sauce
Salt
Sesame seeds
Green onions (optional, for garnish)
Nori sheets (seaweed)
Non-stick cooking spray
Instructions
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Cook sushi rice and season with rice vinegar and salt.
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Dice salmon into cubes and mix with Kewpie mayo and soy sauce.
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Lightly grease a muffin tin and line each cup with a square of nori.
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Spoon seasoned rice into each nori cup.
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Top with the salmon mixture.
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Bake at 400°F for about 15 minutes until the salmon is cooked through.
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Garnish with sesame seeds and green onions before serving.
Notes
Add sriracha for a spicy kick.
Swap salmon with shrimp, crab, or tofu for variation.
Add flavor with furikake seasoning or pickled ginger.
Serve warm for best texture; reheat in the oven to maintain crispiness.
Use gluten-free soy sauce for a gluten-free version.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Lunch, Snack
- Method: Baking
- Cuisine: Asian-Inspired, Fusion
