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Spicy Baked Salmon Sushi Cups

Bite-sized savory cups featuring a crispy nori base, seasoned sushi rice, and a creamy, spicy baked salmon topping. Perfect for parties!
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cups
Course: Appetizer, Snack
Cuisine: Asian Fusion, Japanese
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Sushi Rice Base
  • 2 cups cooked short-grain sushi rice warm
  • 2 tbsp rice vinegar
  • 1 tbsp granulated sugar
  • 0.5 tsp salt
  • 3 large sheets roasted nori cut into 12 squares
Spicy Salmon Topping
  • 1.5 cups cooked salmon flaked
  • 3 tbsp Kewpie mayonnaise or regular mayo
  • 1.5 tbsp Sriracha sauce adjust to taste
  • 1 tsp sesame oil
  • 1 tbsp soy sauce
Garnish
  • 1 tbsp sesame seeds black and white
  • 2 tbsp green onions finely chopped

Equipment

  • 12-cup Muffin Tin
  • Mixing bowls
  • Wooden spatula

Method
 

  1. Preheat oven to 400°F (200°C) and lightly grease a 12-cup muffin tin.
  2. Whisk together rice vinegar, sugar, and salt until dissolved. Fold gently into the warm cooked sushi rice.
  3. Press one nori square into the bottom of each muffin cup.
  4. Press about 1.5 to 2 tablespoons of seasoned rice into each nori-lined cup, making a slight indentation in the center.
  5. In a bowl, mix flaked cooked salmon, mayo, Sriracha, sesame oil, and soy sauce until well combined.
  6. Spoon a tablespoon of the spicy salmon mixture onto the rice in each cup.
  7. Bake for 12 to 15 minutes until bubbly and edges are slightly golden.
  8. Let cool for 5 minutes, carefully remove from tin, and garnish with sesame seeds and green onions before serving.

Notes

Reheat leftovers in an air fryer or oven to keep the nori crispy. Microwaving is not recommended as it will make the seaweed soggy.