Baked Sushi Cups

Why You’ll Love This Recipe

I love this recipe because it combines all the best sushi flavors in an easy baked version. The crispy edges, creamy spicy mayo, and tender salmon create the perfect balance of textures and flavors.

I also like how customizable these sushi cups are because I can switch toppings, adjust the spice level, or use different proteins depending on what I have available.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Spicy Mayo

1/2 cup mayonnaise
1 to 2 tablespoons sambal
1 tablespoon Sriracha
1/4 teaspoon sesame oil
1/2 teaspoon sugar
1 teaspoon lemon juice

Salmon

12 ounces salmon
2 tablespoons kewpie mayo
1 to 2 tablespoons sriracha
1 tablespoon lime juice
1 teaspoon sesame oil
1/2 tablespoon low sodium soy sauce
1/2 teaspoon chili powder

Other

3 nori sheets, each cut into 4 squares
1 1/2 cups cooked sushi rice or sticky Jasmine rice
Avocado
Cucumber
Green onion
Toasted sesame seeds
Unagi sauce

Directions

Spicy Mayo

I mix together the mayonnaise, sambal, sriracha, sesame oil, sugar, and lemon juice in a small bowl until smooth and creamy. I set it aside while preparing the rest of the ingredients.

Salmon

I cut the salmon into small bite-sized cubes.

In a bowl, I combine the salmon with kewpie mayo, sriracha, lime juice, sesame oil, soy sauce, and chili powder. I mix everything together until the salmon is evenly coated and flavorful.

Assemble and Bake

I preheat the oven to 400°F.

I place 1 to 2 tablespoons of sticky rice onto each nori square and spread it flat. I gently press each square into the cupcake tin until all the cups are filled.

I spoon 1 to 2 tablespoons of the salmon mixture on top of each rice cup.

I bake the sushi cups for about 15 minutes. If I want crispier tops, I switch the oven to broil for 2 additional minutes until golden and slightly crispy.

I remove them from the oven and top them with avocado, cucumber, green onion, sesame seeds, spicy mayo, or unagi sauce before serving.

Servings and timing

This recipe makes 12 sushi cups.

Prep time: 25 minutes
Cook time: 20 minutes
Total time: 45 minutes

Variations

I sometimes swap the salmon for spicy tuna, cooked shrimp, crab, or even tofu for a different flavor.

For extra crunch, I like adding crispy onions or tempura flakes on top. If I want a lower-carb option, I use cauliflower rice instead of sushi rice.

storage/reheating

I store leftover sushi cups in an airtight container in the fridge for up to 2 days.

To reheat, I warm them in the oven or air fryer for a few minutes until heated through and crispy again. I prefer adding fresh toppings after reheating for the best texture.

FAQs

Can I use cooked salmon instead of raw salmon?

Yes, I can use cooked salmon if I prefer. It still tastes delicious and works perfectly in the recipe.

What type of rice works best?

I like using sushi rice or sticky Jasmine rice because it holds together well in the cupcake tin.

Can I make these ahead of time?

Yes, I can prepare the components ahead and assemble them before baking when ready to serve.

Are baked sushi cups spicy?

They have a mild to medium heat level, but I can easily adjust the spice by adding more or less sriracha and sambal.

What toppings work well on sushi cups?

I love topping them with avocado, cucumber, green onions, sesame seeds, spicy mayo, eel sauce, or even pickled ginger.

Conclusion

These baked sushi cups are one of my favorite creative sushi recipes because they are easy, flavorful, and incredibly fun to eat. I love how the crispy nori, creamy salmon filling, and fresh toppings create the perfect bite every time.

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