Salmon Sushi Cups

Copycat Viral Salmon Sushi Cups

I’ve seen different versions of baked salmon sushi cups floating around on Instagram and TikTok, and after my salmon sushi bake recipe was such a hit, I knew I had to give it a try. And Oh. My. Gosh. You guys. 

I can’t get enough! They’re warm, creamy, slightly spicy, and topped with fresh, crunchy veggies for the perfect combination of tastes and textures. Plus, they come together in no time and make for the perfect bite-sized portions. It’s literally everything I love about sushi, but in an easy form. I love them for a quick lunch or a healthy dinner that feels a little special without any extra effort! 

Why You’ll Love This Recipe

• Quick + Easy – There’s no complicated steps or lengthy prep required. Just combine the filling, layer the ingredients, and bake. You’ll have a complete meal in about 30 minutes!
• Versatile – Salmon rolls are my favorite, but you can mix and match different fillings or toppings to recreate the tastes and textures of your favorite sushi rolls. 
• Great for Leftovers – I like to use leftover rice from dinner the night before and any leftover produce I have on hand for toppings. It’s a great way to prevent food waste and repurpose boring leftovers into a new meal you’ll be excited to eat. 
• Fun to Eat! – I serve these salmon sushi cups with chopsticks and just pop the whole cup into my mouth. My kids think it’s super fun, too, and always clean their plates. 

RELATED: Hot Honey Salmon Bite Bowls

Ingredients

• Nori Sheets – I find these in the Asian aisle of my local grocery store. 
• Cooked Rice – Leftover sushi rice is my go-to, but cooked white rice or even brown rice is totally fine. If I don’t have pre-cooked rice on hand, I use microwave rice pouches to keep assembly super easy! 
• Cooked Salmon – I typically use canned salmon. However, if I have it on hand, I use flaked, cooked salmon instead. Check out my ultimate guide to salmon to learn how to buy, cook, and store it! 
• Mayo – This creates a creamy filling. For a higher-protein option, use plain Greek yogurt instead. 
• Sriracha
• Sesame Oil
• Soy Sauce – Substitute tamari or coconut aminos to keep your salmon sushi cups gluten-free. 
• Lime Juice – Freshly squeezed is best, but bottled lime juice also works. 
• Toppings – I like to finish my sushi cups with chopped cucumber, avocado, sesame seeds, and green onions. 

How to Make Baked Salmon Sushi Cups

This recipe is honestly fun to make, and the steps are so simple that even my littles like to help. All you need is a muffin tin and a large bowl. Here’s how to make Baked Salmon Sushi Cups: 

1. Layer the cups – Cut nori sheets into squares, and press them into a muffin tin cup, using one nori sheet per cavity. Then, add rice, pressing it on top of each nori sheet, shaping them to fit the muffin tin.
2. Prepare the filling – Mix the salmon, mayo (or yogurt), sriracha, sesame oil, soy sauce, and lime juice in a bowl. 
3. Layer – Fill each cup with the salmon mixture, and add a drizzle of sriracha, if desired. 
4. Bake – Transfer the salmon sushi cups to the oven, and bake just until they’re warmed through and the top is crisp. 
5. Serve – Layer your cups with cucumber, avocado, sesame seeds, and green onion, and serve warm with extra lime juice and yogurt sauce! 

Tips

• Press the rice firmly. Packing the rice into the nori helps the cups hold their shape and creates a sturdy base for the filling. Lightly wet your fingers with water to prevent the rice from sticking.
• Use slightly warm rice. Warm rice molds more easily and helps the cups keep their structure.
• Cut the nori just right. Squares that are too large will fold over, and squares that are too small won’t hold the filling. Aim for about 3-4 inches to hold the filling while allowing it to become crisp. 
• Don’t overfill. Spoon the filling just to the top of the nori sheets to prevent the filling from spilling out. 
• Make extra spicy mayo. I love spice. So, I always whisk a little extra spicy mayo together and set it aside to drizzle over my cups just before serving. 

RELATED: Miso Glazed Salmon Bowls

Variations

• Swap the salmon. Use canned tuna, chopped cooked shrimp, or even imitation crab in place of the salmon for a slightly different taste. 
• Make it low-carb. Use cauliflower rice in place of the regular rice for low-carb sushi cups. 
• Swap the toppings. Use any sushi toppings you like best, such as shredded carrots, fried onions, or crushed nuts, in addition to or in place of the suggested toppings. 
• Make it vegetarian. Skip the salmon, and use cooked tofu instead. Or, omit the fish completely, and add chopped veggies, like cucumbers, shredded carrots, or pickled asparagus to the filling, and serve the cups cold. 

My Serving Suggestions 

I like to serve my baked salmon sushi cups with pickled ginger, wasabi, and extra soy sauce on the side. Sometimes, I add an extra drizzle of spicy mayo, eel sauce, or a sprinkle of furikake seasoning, too. 

The cups are great on their own as a light lunch or appetizer. Or, for a filling, restaurant-inspired dinner, I include a fresh green salad and miso soup!

How to Store

These sushi cups are best served right away while they’re still warm and crisp. However, if needed, you can transfer leftovers to an airtight container and store them in the fridge for up to 2 days. I recommend leaving off the toppings until just before serving, or they tend to become a little soggy! 

To serve, heat the cups in the oven or air fryer at 350°F just until they’re warmed through and crisp. Avoid the microwave! It makes the nori chewy and causes the rice to become mushy. 

More Salmon Recipes You’ll Love

• Salmon Patties
• Maple Barbecue Salmon Recipe
• Baked Teriyaki Salmon Recipe
• 30-Minute Blackened Salmon Tacos
• Honey Glazed Salmon Bowls
• Harissa Salmon Bites Bowls

Healthy Seafood Recipes To Try 

• Crispy Air Fryer Fish Tacos
• Mahi Mahi Fish Taco Bowl
• Spanish Paella
• Fried Shrimp Bowls
• Thai Coconut Shrimp Curry
• Sticky Garlic Sesame Shrimp Bowls