Salmon Sushi Cups

4.80 from 29 votes

This post may contain affiliate links. Please read our disclosure policy.

Viral recipes come and go, but my salmon sushi cups will live on repeat in your kitchen. Sushi and salmon lovers rejoice: this recipe requires no sushi rolling nor raw fish but delivers all the incredible satisfaction of a baked salmon maki roll 🍣. These “cups”—shaped and cooked in muffin tins—are the perfect snack, appetizer, or party food. This recipe was inspired by my foodie friend Victoria Minell, who I first saw making sushi “muffins” go viral on TikTok.

Why You’ll Love These Salmon Sushi Cups

If you’re anything like me, you love sushi but don’t have the time or energy to make your own at home. Instead of takeout, enter the perfect solution: baked salmon 🐟 sushi cups. These are so easy to make and come together in under 30 minutes. Salty, savory, creamy, and a hint of spicy, these cups bring new meaning to “I bet you can’t eat just one.”

How to Prepare These Salmon Sushi Cups

♨️ Preheat the oven to 400F.

🍚 Rinse the rice and cook it according to the instructions on the package. (I like to use my rice cooker and add a pinch of salt.)

🐟 Pat the salmon dry with paper towels. Cut the salmon into small cubes and add to a bowl with the coconut aminos, salt, and spicy mayo. Stir to combine.

🔪 Cut 2 sheets of nori into 6 equal-sized squares. Add 1 tablespoon of the cooked rice onto each of the squares and press the rice into the nori.

🧁 Place each nori and rice square into a muffin tin insert, then add a tablespoon of the cubed, marinated salmon on top of each rice cup.

⏲️ Bake for about 15 minutes. Broil for the last 60 seconds to get the tops of the sushi cups crispy.

🍽️  Remove the muffin tin from the oven, let cool slightly, and then transfer the sushi cups to a plate. Lastly, garnish with spicy mayo and chives.

Nonna’s Tip 🍣

Ask your fishmonger to remove the skin and pin bones from the salmon to save you some time in the kitchen.

Salmon Sushi Cups

Variations and Substitutions for Salmon Sushi Cups

  1. Instead of cooked salmon, you can also make this recipe with raw, sushi-grade salmon or tuna from a trustworthy fishmonger or a specialty fish store. Cut the fish into small pieces, combine it with the marination ingredients, but skip the step of cooking the cups in the oven.
  2. Frozen salmon 🐟 should be fully defrosted and pat dry with paper towels before cubing.
  3. You can also use steamed or instant jasmine, sushi, or short-grain rice here. 🍚
  4. If you don’t like spicy food🌶, simply combine about 1 tablespoon of your favorite mayonnaise and omit the hot sauce.
  5. Customize the garnish with fresh herbs, such as finely chopped cilantro or scallions instead of the chives 🌱.

Similar Recipes

Best Served With

  • These sushi cups taste incredible topped with a drizzle of Homemade Spicy Mayo.
  • If you’re making these to share (they make an incredible party appetizer), you might also make some with shrimp, following my recipe for Shrimp Sushi Cups.
  • My Asian Style Green Beans add a burst of color alongside, as well as a big serving of fiber.
  • In addition to a drizzle of spicy mayo, I also like eating these with some soy sauce for dipping.
Product Image Description Product Name / Primary Rating / Price Primary Button
Must Have
  • This knife is my most used tool in the kitchen. The love I have for this knife is unmatched.

Best Measuring Set
  • This is my favorite set. I have had mine for 10 years and need a new one. Highly recommend!

Top Kitchen Item
  • I use these bowls for everything in my kitchen. I use them to prep my ingredients, to mix batter or dough in them and so much more!

Nonna's Pick
  • This cutting board is not only aesthetically pleasing but will last you for years and years!

Our Pick!
  • This is a great quality muffin pan for all your baking needs.

Must Have
  • This small appliance is a non-negotiable for me. I have been using this rice cooker for 10 years and I cannot live without it.

Favorite Salt
  • This is the salt that I have used for years in all my cooking!

Must Have

This knife is my most used tool in the kitchen. The love I have for this knife is unmatched.

4.8
$179.95
Best Measuring Set

This is my favorite set. I have had mine for 10 years and need a new one. Highly recommend!

4.6
$27.99
Top Kitchen Item

I use these bowls for everything in my kitchen. I use them to prep my ingredients, to mix batter or dough in them and so much more!

4.8
$27.21
Nonna's Pick

This cutting board is not only aesthetically pleasing but will last you for years and years!

4.9
$69.95
Our Pick!

This is a great quality muffin pan for all your baking needs.

5.0
$29.95$26.93
Must Have

This small appliance is a non-negotiable for me. I have been using this rice cooker for 10 years and I cannot live without it.

3.5
$19.68
Favorite Salt

This is the salt that I have used for years in all my cooking!

3.5
$20.99 ($0.40 / Ounce)
02/20/2024 12:45 pm GMT

Common Questions

HOW CAN I PREVENT THE NORI (SEAWEED) FROM GETTING TOO CRISPY AND FALLING APART?

Make sure you assemble the sushi cups while your rice is still warm. This way, it softens the nori, which prevents it from over-crisping in the oven.

CAN I USE AN INGREDIENT OTHER THAN Salmon?

Yes, you can use shrimp, chicken, crab, and more.

WHAT KIND OF RICE SHOULD I USE?

My personal favorite is jasmine rice, but sushi rice or any kind of short-grain rice will work here. In a pinch, you can use instant/microwave rice, too.

CAN I REPLACE THE SPICY MAYO IF I DON’T LIKE SPICY FOOD?

Yes, you can use regular mayo, such as Japanese ‘Kewpie’ mayo, instead.

HOW SHOULD THE salmon BE PREPPED?

You should use raw salmon. If it’s frozen, make sure it’s fully defrosted and pat it dry before cutting it into cubes and combining it with the coconut aminos mixture.

WHAT ARE COCONUT AMINOS?

Coconut aminos is my favorite soy sauce alternative, which has less sodium and no soy.

Salmon Sushi Cups

If you’re anything like me, you love sushi but don’t have the time, energy, or skills to make your own at home. Instead of takeout, enter the perfect solution: baked salmon sushi cups. These are so easy to make and come together in under 30 minutes.
4.80 from 29 votes
Course: Appetizer, Main Course
Cuisine: Asian
Servings: 6
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients 

  • ½ cup rice, such as jasmine, sushi, or short grain rice
  • salt
  • 2 teaspoons seasoned rice vinegar, optional
  • ½ pound salmon, skin and pin bones removed
  • 1 tablespoon coconut aminos, or soy sauce or tamari
  • 1 tablespoon spicy mayo, plus more for garnish
  • 2 sheets of nori
  • chopped fresh chives, for garnish

Instructions 

  • Preheat the oven to 400F.
  • Rinse the rice and cook it according to the instructions on the package. I like to use my rice cooker and add a pinch of salt. Once the rice is cooked, you can add the rice vinegar, if using, and mix.
  • While the rice cooks, pat the salmon dry with paper towels. Cut the salmon into small cubes, making sure the cubes are more or less equal in size. Add the cubed salmon to a bowl with the coconut aminos, a pinch of salt, and the spicy mayo and stir to combine.
  • Cut 2 sheets of nori into 6 equal-sized squares (approximately 3.5-inch squares). The squares should fit into a standard muffin tin with overhang on the sides for easy removal.
  • Add 1 tablespoon of the cooked rice onto each of the 6 nori squares and press the rice into the nori. This will help soften the nori and make it easy to place in the muffin tin. If the rice is too sticky, you can dip your fingers in some water. This will prevent the rice from sticking to your hands.
  • Place each nori and rice square into a muffin tin insert. Add a tablespoon of the cubed, marinated salmon on top of each rice cup.
  • Bake for about 15 minutes. I like to put the oven on broil for the last 60 seconds to get the tops of the sushi cups crispy.
  • Remove the muffin tin from the oven, let cool slightly, and then transfer the sushi cups to a plate. Garnish with spicy mayo and chives.

Video

Nutrition

Calories: 129kcal, Carbohydrates: 13g, Protein: 9g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 22mg, Sodium: 89mg, Potassium: 206mg, Fiber: 0.2g, Sugar: 0.03g, Vitamin A: 60IU, Vitamin C: 0.3mg, Calcium: 10mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Main Course
Cuisine: Asian
Love This Recipe?
Share your pictures or videos of you making my recipes by mentioning #themodernnonna on all socials ❤️

Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




The maximum upload file size: 2 MB. You can upload: image, video. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop files here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

22 Comments

  1. I made these. I leave comments as I find reading other comments helps with online recipe. We give it a 9/10 in flavour, but the nori first ripped when trying to bend it into the cup, and then it got soft so the bite was hard to serve. Had to eat with spoon and fork. I don’t think I would make it again as it was a lot of prep and the end was not as expected. Can just make a sushi rice, and bake it with the cubed season salmon on it. Then add garnish

    1. HI! Thanks so much for the feedback. I am wondering if a double layer of Nori would be better in this case 🙂

  2. I think I could have cut the nori bigger and will next time, got less of a cupcake and more of a mess but my husband doesn’t care a bit, he’s the seafood lover and he loves this!!! We used a sriracha Mayo. Thanks for the recipe!

  3. 5 stars
    I made these tonight and they were to die for! I read the comments while they were in the oven and realized I had overfilled them… they didn’t fall apart completely but weren’t quite a pretty as they might have been. However, they were delicious and my whole family loved them. I will make them again and either use two sheets of nori, or just not fill them so much!

  4. Would using two nori sheets help them hold up better? I’ll be making these tomorrow for the Super Bowl but I’m worried about them falling apart. They look amazing though! Very excited to try them 🙂

    1. two will hold up better for sure! One is perfect for me IF not overfilled. If they are too overfilled they tend to fall apart (still delicious though) lol

  5. 5 stars
    Hi! I’ve made this two times now and it was loved by all both times. Just FYI, when doubling the recipe it doesn’t really change in the text and the salmon amount didn’t change either. It’s not a big deal for this recipe. I just eyeball it anyway, but so you know.

  6. This was excellent in flavor but my nori sheets did not hold up and we ended up with more of a sushi scramble than sushi cups. Any tips?

    1. Hi Jillian,

      I would suggest not putting as much filling inside as it can weigh down the cups. I just posted a single serve sushi bake recipe in a ramekin so check that out as well 🙂

    1. 5 stars
      Mine get soft if I leave them in the muffin insert if I take them out of it almost right after I take it out of the oven they stay more crispy also I made it in the mini muffin insert maybe that changes something

      Loved the recipe thank you

  7. 5 stars
    Made these the other night and so good!! Just an FYI – the recipe under “Sushi Bake” shows the chicken bake recipe and NOT the salmon one. I used instagram to know how much salmon to use but would love if you could update your website as I prefer to come here for recipes!