Baked Sushi Cups
Easy homemade sushi cups with crispy nori, spicy salmon filling, creamy spicy mayo, and fresh toppings for a fun sushi-inspired recipe.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 sushi cups
- Category: Appetizer / Dinner
- Method: Baking
- Cuisine: Japanese-Inspired
Ingredients
Spicy Mayo
1/2 cup mayonnaise
1–2 tablespoons sambal
1 tablespoon Sriracha
1/4 teaspoon sesame oil
1/2 teaspoon sugar
1 teaspoon lemon juice
Salmon Filling
12 ounces salmon, cubed
2 tablespoons kewpie mayo
1–2 tablespoons Sriracha
1 tablespoon lime juice
1 teaspoon sesame oil
1/2 tablespoon low sodium soy sauce
1/2 teaspoon chili powder
Other Ingredients
3 nori sheets, each cut into 4 squares
1 1/2 cups cooked sushi rice or sticky jasmine rice
Avocado, sliced or diced
Cucumber, diced
Green onion, sliced
Toasted sesame seeds
Unagi sauce
Instructions
Make the Spicy Mayo
In a small bowl, mix mayonnaise, sambal, Sriracha, sesame oil, sugar, and lemon juice until smooth and creamy. Set aside.
Prepare the Salmon
Cut salmon into small cubes.
In a bowl, combine salmon with kewpie mayo, Sriracha, lime juice, sesame oil, soy sauce, and chili powder. Mix until evenly coated and marinated.
Assemble the Sushi Cups
Preheat oven to 400°F (200°C).
Place nori squares into a muffin or cupcake tin.
Add 1–2 tablespoons of cooked sticky rice onto each nori square and press down gently to form cup shapes.
Spoon 1–2 tablespoons of salmon mixture into each cup.
Bake
Bake for 15 minutes until heated through.
For crispy golden tops, broil for an additional 2 minutes if desired.
Garnish and Serve
Remove from oven and top with avocado, cucumber, green onion, toasted sesame seeds, spicy mayo, and unagi sauce before serving.
Notes
Use sushi-grade salmon for the best flavor and texture. You can also substitute crab, shrimp, or spicy tuna for variety. Sticky jasmine rice works well if sushi rice is unavailable.
Find it online: https://allrecipesmade.com/baked-sushi-cups/
