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Baked Salmon Sushi Cups Recipe topped with avocado, green onions, sesame seeds, and spicy sauce, served on a plate with chopsticks.

Baked Salmon Sushi Cups

5 from 1 vote
Delicious, bite-sized Baked Salmon Sushi Cups with a flavorful salmon topping.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Total Time 1 hour
Servings: 14
Course: Appetizer, Main
Cuisine: Fusion, Japanese
Calories: 175
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb skinless Atlantic salmon cut into ¼ to ½-inch cubes
  • 1 tablespoon brown sugar(12g ) sweetener for the salmon
  • ½ teaspoon garlic powder flavor enhancer
  • ½ teaspoon onion powder flavor enhancer
  • ½ teaspoon chili powder adds mild heat
  • ½ teaspoon sweet paprika adds subtle smokiness
  • ½ teaspoon salt adjust to taste
  • 1 tablespoon low sodium soy sauce(15g ) adds savory umami
  • 1 teaspoon olive oil for marinating the salmon
  • 3 sheets roasted nori paper for the sushi cups
  • 1.5 cups cooked sushi rice(300g) sticky rice for the base
Spicy mayo:
  • ¼ cup light mayo(60g ) creamy base for the sauce
  • 1-2 teaspoon Sriracha sauce adds heat and flavor
Toppings:
  • ½ avocado(70g ) diced for topping
  • 2 green onions for garnish
  • 2 teaspoon sesame seeds for texture and garnish

Equipment

  • 1 Muffin pan To bake the sushi cups
  • 1 Small bowl For mixing the spicy mayo
  • 1 Whisk For whisking the spices and sauce
  • 1 Set of measuring cups and spoons For accurately measuring ingredients
  • 1 Kitchen scissors For cutting the nori sheets
  • 1 Butter knife For lifting the finished cups out of the pan

Method
 

  1. Preheat the oven to 400°F and lightly grease a muffin pan.
  2. In a bowl, whisk together all the spices. Add the salmon, soy sauce, and olive oil, tossing to coat the salmon evenly. Let marinate in the fridge while preparing the other components.
  3. In a small bowl, mix together the Sriracha sauce and light mayo until well combined.
  4. Use scissors to cut the nori sheets into four equal squares, creating 12 small sheets.
  5. Place 2 tablespoons of cooked sushi rice onto each sheet of nori, then transfer to the muffin pan. Repeat for all 12 sheets.
  6. Remove the marinated salmon from the fridge and evenly distribute it over the rice in the muffin pan. Bake for 12-15 minutes or until the salmon is cooked through and slightly golden. If desired, broil for 1-2 minutes for extra char.
  7. Allow the cups to cool for 5-10 minutes before carefully using a butter knife to lift them out of the muffin pan. Finish by drizzling the spicy mayo on top and garnish with diced avocado, green onions, and sesame seeds.

Nutrition

Serving: 1gCalories: 175kcalCarbohydrates: 17.9gProtein: 9.2gFat: 7.4gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 21.7mgSodium: 305mgPotassium: 202mgFiber: 0.6gSugar: 2.4gVitamin A: 4IUVitamin C: 5mgCalcium: 2mgIron: 3mg

Notes

Perfect for a light yet satisfying meal, these baked salmon sushi cups offer a burst of flavor with every bite!

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