Can I substitute canned salmon?

Yes! While fresh salmon gives the best texture, canned works in a pinch. Just make sure to drain it well.

What’s the best way to store leftovers?

These are best eaten fresh, but if you have extras, store them in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer for a bit of crunch.

Can I make these with tuna instead?

Absolutely. Swap the salmon for sushi-grade tuna or even canned tuna if that’s what you have.

What if I don’t have furikake?

No worries! Try a sprinkle of sesame seeds and crushed seaweed snacks instead. You’ll still get that toasty flavor.

Baked Salmon Sushi Cups: 9 Deliciously Easy Bites

Description

These Baked Salmon Sushi Cups are a viral TikTok sensation! Packed with spicy salmon, sticky sushi rice, and crispy seaweed, they’re easy to make, fun to eat, and perfect for family dinners, parties, or sushi night at home.

Ingredients

Scale

1/2 lb fresh salmon, diced into small cubes
1 tbsp soy sauce
1 tbsp Kewpie mayo
1 tsp sriracha (adjust to taste)
1 tsp sesame oil
1 cup cooked sushi rice
1 tbsp rice vinegar
1 tsp sugar
6 nori sheets or seaweed snacks, cut into squares
1 tbsp furikake (for garnish)
2 green onions, chopped (for garnish)
Optional: extra spicy mayo or sriracha for drizzling
Optional: sesame seeds for garnish

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Instructions

Preheat oven to 400°F (200°C). Lightly grease a muffin tin and set aside.
Prepare the salmon mixture: In a bowl, combine diced salmon, soy sauce, sriracha, Kewpie mayo, and sesame oil. Mix well and refrigerate while prepping the rice.
Make sushi rice: Add rice vinegar and sugar to your warm cooked rice. Stir until evenly combined.
Assemble the sushi cups: Place a square of nori into each muffin tin cup. Add 1-2 spoonfuls of rice and gently press to form the base.
Add salmon: Top each cup with a spoonful of the salmon mixture.
Bake for 15 minutes, or until the salmon is cooked through and the nori edges are crisp.
Garnish and serve: Drizzle with more spicy mayo, sprinkle with furikake, green onions, and sesame seeds. Serve warm and enjoy!

Notes

No Kewpie mayo? Mix regular mayo with a pinch of sugar and rice vinegar.
Leftover salmon works great—just flake it and mix with the sauce.
Customize with chopped avocado, cucumber, or even a spicy tuna twist!
Best enjoyed fresh out of the oven for maximum crispiness

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer, Main Course
Method: Baked
Cuisine: Asian-Inspired, Japanese

Nutrition

Serving Size: 1 sushi cup
Calories: 140 kcal
Sugar: 1 g
Sodium: 260 mg
Fat: 8 g
Saturated Fat: 1.5 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 11 g
Fiber: 1 g
Protein: 8 g
Cholesterol: 15 mg