If you think the perfect, portable lunch doesn’t exist, then think again, because this recipe is about to blow your mind. That’s right, my Baked Salmon Sushi Cups are a delicious, on-the-go way to enjoy all of the flavors you love about baked sushi, but with a fun twist. These cups are loaded with tender salmon, sushi rice, and your favorite garnishes for an exciting take on the sushi bake trend. Plus, this recipe happens to be naturally gluten-free- woohoo!
Friends, who loves sushi!? If you know me, then you may know that sushi is truly my favorite food. My family and I go out for sushi about once a week, and even that doesn’t feel like enough. Truth be told, if I could eat sushi every single day, I would! But then I’d be broke…but I digress.
And let’s be honest: making sushi at home is a labor of love. In fact, it’s actually an art form that can take years to master. For a busy mom like me, I just don’t have the time to properly learn the art of making sushi, which means when I’m craving the taste of fish, tangy rice, and crunchy nori, I go to my local sushi spot to get my fix. That is, until now.
Of course when I eat sushi, RAW fish is where it’s at…that’s the point of sushi! And you can absolutely make these with raw salmon, but make sure to purchase sushi-grade salmon. If you can’t find sushi-grade salmon, or just prefer your fish cooked, MAKE THESE. IMMEDIATELY.
These Baked Salmon Sushi Cups are a fun and delicious take on sushi that is super easy to make from home! I first learned of this recipe from my friends @themodernnonna and @alexawhatsfordinner on TikTok and my mind was instantly blown. With sushi bakes being all the rage on TikTok these days, I loved this fun, portable, and dare I say, mess-free version of the viral trend. These cups are super easy to pop out of the tin and eat without utensils. I love these for a simple, quick, and easy lunch!
These cups come together super easy, with ingredients that you may already have on hand. They’re naturally dairy-free and gluten-free as well, and if you wanted to make them vegetarian-friendly, you could even try swapping out the salmon for tofu!
Making these baked sushi cups is simpler and easier than you think! Simply start by preheating your oven to 400 F and lightly greasing a standard size muffin tin.
Next, add your cubed salmon, sea salt, soy sauce, and mayo to a large bowl. Toss to coat well, until all of the ingredients are fully combined. Then, add your cooked rice to a bowl and add in your vinegar. Mix until all of the rice is coated in the vinegar.
Prepare your nori sheets by laying them out on a countertop. If using large nori sheets, cut them into squares small enough to fit into each cavity of your muffin tin. Add about 2-3 tablespoons of your rice mixture to each nori sheet, then fold and place inside the muffin tin. Repeat until all of the cavities of your muffin tin are filled.
Then, top each nori cup with your salmon mixture. This will be about 2 tablespoons, depending on how big your salmon is!
Finally, bake your cups for 15 minutes, or until the salmon is cooked to your liking. Once done, remove from the oven, top with your garnishes of choice, serve, and enjoy! These cups are best eaten the same day, but can be stored in an airtight container, in the fridge, for up to two days.
If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! xx
I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!
WHAT DID YOU THINK?
Rate + Review
These were yummy! My husband loved them for lunch. I like that the salmon wasn’t the main ingredient, so I was able to use frozen salmon. I used another recipe for making sushi rice as the base & used spicy mayo. 🙂
I am so thrilled that you and your husband loved this recipe, Emily! Thank you so much for making it, and for leaving such a kind review!
Wow! Tried these tonight and they were wonderful! I had the bigger nori pieces and trimmed them down. Next time I will leave them larger than the muffin tin cup to make them easier to remove and handle.
That’s a great idea, Nate! I am so thrilled that you loved this recipe, thank you so much for making it!
Hello! What do you think about serving these at room temp? We are planning a shower and the prep area only has fridge, counters and sink, no oven. The venue is 2 miles away and we would bake at 11:30 to serve at 1pm.
Hi Lindsey! Unfortunately I cannot advise on food safety questions. I’m so sorry!
I wonder if I could use salmon in the can instead of the salmon filets?
Hi Kealoha! This recipe has not been tested with canned salmon, but if you decide to try it out, let me know how it goes!
I made these tonight and everyone enjoyed them. They were a super easy appetizer!
Yay! I am so happy that you loved this recipe, Mia!
Made this tonight. It was delicious!
Yay! I am so thrilled that you loved this recipe, Kaylin!
Made these last week just as the recipe suggested. My kids and husband loved it and now he’s making them tonight. The only negative was that they were a little messy coming out of the tin, but even the messy ones tasted great.
I am so glad that you all enjoyed this recipe, Elana! Thank you so much for making it, and for leaving such a kind review!
My nori cup is falling apart??
Saw this on IG and I knew I needed this today! Although it’s good, I felt like the recipe needed some flavor enhancement.
I added sesame oil, garlic powder, sesame seeds (regular and black) to the fish. I also added garlic powder to the rice.
I’m so glad that you found a variation of this recipe that works for you, Nadia! Thank you so much for leaving an honest review 🙂
The best!!! I love this idea.
I’m so glad you enjoy this recipe, Sheridan!