Sushi Cups are filled with salmon and rice and baked until golden. Then, they are topped with your favorite toppings. Each cup has 12 grams of protein!

I did not come up with this idea. I saw this recipe on TikTok and Instagram made by many creators and was inspired. This recipe definitely went viral on social media for a reason. It is genius and delicious!
Everyone seems to have their own version of this recipe and I'm sharing my version with you!
Why you'll love sushi cups:
- If you enjoy the flavors of sushi, this recipe is for you! Obviously, this is not traditional sushi, but lots of those yummy flavors are there.
- It's a super easy recipe. All you have to do is bake rice and salmon in a nori cup until golden.
- This recipe is customizable. You can add whatever toppings you like. I used spicy mayo, scallions and sesame seeds for this batch.
- Makes for a fun and simple dinner any night of the week!
- If you don't want to make an entire sushi bake, these two bite baked sushi cups are perfect!
Ingredients overview:
- salmon - For this recipe, we're removing the skin and cutting the salmon into cubes. I used wild-caught salmon.
- tamari or soy sauce - I like to use Tamari Lite 50% Less Sodium.
- mayo - I love using avocado oil mayo from Primal Kitchen. Use code “FROZENBANANAS” at checkout for a discount.
- sriracha or hot sauce
- sesame oil - Don't substitute another oil. The flavor of it is key!
- garlic powder, ginger powder, salt - Just a few seasonings we're using for the salmon.
- cooked jasmine rice or sushi rice - Make your life easier and buy cooked and frozen rice from the grocery store.
- rice vinegar - Just added for flavor for the rice.
- nori sheets - We're cutting them into 12 pieces so each one can fit in each muffin cavity.
- avocado oil spray - For spraying the muffin tin.
Optional toppings:
- sliced scallions
- sesame seeds
- spicy mayo - I made my own with mayo, sriracha and a little sesame oil.
How do you make sushi cups?
A complete list of ingredients, amounts and instructions is located on the recipe card below.
- Preheat your oven to 400 degrees F.
- Pat salmon dry.
- Cut skin off of the salmon and cut it into cubes.
- Add salmon cubes to a bowl with tamari, mayo, sesame oil, sriracha, garlic powder, ginger powder and salt.
- Combine gently without breaking the salmon.
- In a bowl, mix the cooked rice with rice vinegar.
- Then, cut nori sheets into 4 pieces each. You need a total of 12.
- Add about 1 ½ tablespoons of rice to each sheet and spread it around with a back of a spoon ensuring not to rip the nori sheet.
- Spray a muffin tin.
- Place each nori sheet with rice on it into each muffin cavity.
- Then, add 4-5 pieces of salmon on top.
- Bake for about 8-10 minutes.
- After the 8-10 minutes, move the muffin tin to the top rack of oven and broil on high for 2-5 minutes, or until the salmon is golden.
- Let them sit in the muffin pan for 5 minutes and then remove.
- Add toppings and enjoy! I used spicy mayo, scallions and sesame seeds for this batch.
Recipe pro-tips:
- Wild caught salmon tends to cook faster compared to farm raised so keep that in mind when making this recipe. It's easier to overcook wild caught salmon.
- Do not overstuff the sushi cups. They will become soggy and not crispy. The nori sheet can also rip.
- Use shrimp or tofu instead of salmon.
Topping ideas:
- avocado
- pickled ginger
- wasabi
- chili crunch oil
- crunchy onions
- cucumber
- more tamari or soy sauce
Dietary adaptations:
gluten-free - This recipe is naturally gluten-free. Of course, always check to make sure all the products you are using are gluten-free.
dairy-free - Use dairy-free mayo.
vegan - Use vegan mayo and tofu.
Storage Instructions:
These are best served fresh, but you can leave them in the fridge stored in an airtight container for a day.
Reheat them in the oven or air fryer. Do not reheat them in a microwave.
Sushi Cups
Ingredients
- 1 ½ pounds salmon
- 2 tablespoons tamari or soy sauce
- 1 tablespoon mayo
- ½ tablespoon sriracha or hot sauce
- 1 ½ teaspoons sesame oil
- ½ teaspoon garlic powder
- ½ teaspoon ginger powder
- 1 pinch salt
- 1 ¾ cup cooked jasmine rice or sushi rice
- 2 teaspoons rice vinegar
- 3 nori sheets - Cut into fourths.
- 1 spray avocado oil spray
Optional Toppings:
- 3 tablespoons sliced scallions
- 1 tablespoon sesame seeds
- ½ cup spicy mayo - I made my own with mayo, sriracha and a little sesame oil.
Instructions
- Preheat your oven to 400 degrees F. Pat salmon dry. Cut skin off of the salmon and cut it into cubes. Add salmon cubes to a bowl with tamari, mayo, sesame oil, sriracha, garlic powder, ginger powder and salt. Combine gently without breaking the salmon.
- In a bowl, mix the cooked rice with rice vinegar. Then, cut nori sheets into 4 pieces each. You need a total of 12. Add about 1 ½ tablespoons of rice to each sheet and spread it around with a back of a spoon ensuring not to rip the nori sheet.
- Spray a muffin tin. Place each nori sheet with rice on it into each muffin cavity. Then, add 4-5 pieces of salmon on top. Bake for about 8-10 minutes. After the 8-10 minutes, move the muffin tin to the top rack of oven and broil on high for 2-5 minutes, or until the salmon is golden.
- Let them sit in the muffin pan for 5 minutes and then remove. Add toppings and enjoy! I used spicy mayo, scallions and sesame seeds for this batch.
Notes
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
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