Sushi bake has been taking over the internet this year, and I am not mad about it. I have been loving and making sushi bake since the moment I saw everyone sharing their versions of it. It’s one popular food trend that I simply don’t want to see go away. Recently I saw sushi “muffins” going viral on TikTok, shared by my foodie friend Victoria Minell, and I lost my mind. This is my version of the viral trend, so I hope you love it. My sushi bake cups are so incredibly delicious, made in no time at all. You can find my spicy mayo linked here, but feel free to use any you like. The nori gets nice and crispy when baked, and the perfectly cooked salmon is a dream. Every bite is heavenly, so I hope you make these at home.
Sushi Bake Cups
My sushi bake cups are so incredibly delicious, made in no time at all. You can find my spicy mayo linked here, but feel free to use any you like. The nori gets nice and crispy when baked, and the perfectly cooked salmon is a dream. Every bite is heavenly, so I hope you make these at home.
Ingredients
- 1 cup of cooked rice I like jasmine rice but sushi rice or short grain also work
- 1-2 teaspoons seasoned rice vinegar I add it to the rice
- 2 sheets of nori cut into 3.5-inch squares
- 1 piece of skinless salmon mine was 0.245kg
- tiny pinch of salt
- ½-1 tablespoon soy sauce or tamari I used coconut aminos
- heaping tablespoon spicy mayo use just mayo if you don’t like spice
- extra spicy mayo + chives for garnish
Instructions
- Cut the salmon into small cubes, place it in a bowl. Add the soy sauce, tamari, or coconut aminos. Add a pinch of salt, spicy mayo and stir.
- Rinse ½ cup of dry rice and cook it as per the package instructions. I like to use my rice cooker and I add a nice pinch of salt to the rice to flavour it better. Once the rice is cooked, you can add a small splash of rice vinegar and mix. If you don’t have rice vinegar, you can leave it out.
- Set the cooked rice aside, cut the nori into 6 equal sized squares. Once the nori is cut, add a tablespoon of the sticky rice, and press it down onto each square. Doing this first will soften the nori and make it easy to place in the muffin tin.
- Place each Nori and rice square into a muffin tin insert, and make sure it’s even. Add a tablespoon of the cubed marinated salmon and scoop it on top of the rice, into each cup.
- Bake in a pre-heated 400F oven for about 15 minutes. I like to put it on broil the last 30 seconds to get the salmon on top crispy. Take the sushi cups out of the oven and enjoy with extra spicy mayo on top and chives for garnish.
Video
Notes
You can make this recipe with salmon, lobster, shrimp, or any seafood you enjoy.
You can also make these into no-bake “poke” cups by using sushi-grade salmon or tuna instead.
Feel free to use kewpie mayo if you don’t like spicy mayo. I am linking my spicy mayo recipe here.
You can use any rice you enjoy; I like jasmine rice, but sushi rice, short grain rice, will all work.
Be sure to make it as per the package directions. If you don’t have rice vinegar, you can simply leave it out. Also, don’t add too much of it as we don’t want the rice to be super sour.
Tried this recipe?Mention @themodernnonna or tag #themodernnonna!
20 Responses
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!
Hi Mel! Thanks soooo much! Have no idea why it integrated the other recipe but fixing asap! Thanks love
Does the rice get harder from being baked? Or does it stay soft?
It’s soft ❤️
I love this recipe! I did use greek yoghurt and a little bit of kewpie mayo!
That is a beautiful way to lighten things up, I am so happy you loved it Kate
My seaweed got soft and fell apart. What can i do to help it keep its muffin shape?
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
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?
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 🙂
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.
Hi Tina! Thanks for letting me know I will look into this
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 🙂
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
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!
omg sooooo glad! Thank you for the review love
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!
Yay! or even double layer of the nori works wonderfully as well. Happy you loved it
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
HI! Thanks so much for the feedback. I am wondering if a double layer of Nori would be better in this case 🙂