Sushi Cups Recipe
These Sushi Cups are a fun, portable way to enjoy all the flavors of sushi without the fuss of rolling. Tender baked salmon, perfectly seasoned sushi rice, and crisp nori come together in bite-sized muffin cups, making them ideal for parties, lunches, or an easy weeknight dinner.
Equipment
- Muffin Tin
- Mixing bowls
- Rice cooker or pot
- Cutting board and Knife
- Spoon or spatula
- Measuring cups and spoons
Ingredients
For the Sushi Cups:
- 1 ½ lbs salmon skin removed, cut into small cubes
- 1 ½ cups cooked sushi rice
- 1 tsp rice vinegar
- 2 tbsp soy sauce or coconut aminos
- 2 tbsp Kewpie mayo or regular mayonnaise
- 12 nori sheets cut to fit muffin cups
- Pinch of sea salt
Optional Garnishes:
- 1 tbsp Kewpie mayo or spicy mayo
- 1 tbsp sesame seeds
- ¼ cup chopped green onions or chives
- Pickled ginger wasabi, or avocado slices
Instructions
- Prep Oven and Muffin Tin: Preheat oven to 400°F (200°C). Lightly grease a standard muffin tin.
- Prepare Salmon: In a mixing bowl, combine cubed salmon, soy sauce, Kewpie mayo, and a pinch of salt. Toss to coat evenly.
- Prepare Sushi Rice: Add rice vinegar to cooked sushi rice and gently fold to combine. Allow rice to cool slightly.
- Prepare Nori Cups: Cut nori sheets into squares that fit your muffin tin cavities. Press rice into each nori sheet (about 2–3 tbsp per cup) to form a base. Place each into the muffin tin.
- Assemble Cups: Spoon the salmon mixture on top of the rice in each nori cup, distributing evenly (about 2 tbsp per cup).
- Bake: Bake for 15 minutes, or until salmon is cooked through. Optional: broil for the last 30–60 seconds for a slightly crispy top.
- Garnish and Serve: Remove from muffin tin, let cool slightly, and top with Kewpie mayo, sesame seeds, and green onions. Serve immediately.
Notes
- Make Ahead: Sushi cups can be prepped a few hours in advance and stored in the refrigerator, unbaked. Bake just before serving.
- Rice Tip: Use short-grain or sushi rice for the best texture. If rice sticks, wet your hands or spoon slightly when pressing into nori.
- Variations: Substitute salmon with cooked shrimp, crab, or tofu for a different protein.
- Storage: Best eaten the same day. Store leftovers in an airtight container in the fridge for up to 2 days.