Here’s another viral recipe you have to try. Baked salmon sushi cups are a creamy and delicious treat filled with salmon, spicy mayo, sushi rice and the bottom layer is a square of nori seaweed paper- just like sushi! I topped these sushi cups with creamy avocado, more spicy mayo and sesame seeds. These are perfect two-bite serving portions you could serve as appetizer, as a portable lunch or for dinner.

I recently saw sushi “muffins” going viral on TikTok and Instagram, a trend started by Victoria Minell, and I was inspired to make my own version at home. Try it for yourself and you’ll see why everyone is talking about Baked salmon sushi cups!

This recipe comes together so quickly and is super easy to serve and less effort than a sushi roll. Leftovers hold up well the next day too. You can simply pop them in the microwave for a warm satisfying lunch or dinner.

Baked Salmon Sushi Cups Recipe

Ingredients:
1 cup of cooked sushi rice
1-2 teaspoons seasoned rice vinegar
1 lb salmon, skin removed and cubed small
3 tablespoons Japanese Kewpie mayonnaise
1 tablespoon sriracha
1 teaspoon sesame oil
pinch of salt
3 sheets of nori, each sheet is cut into 4’s

Spicy mayo drizzle:
2 tablespoons Japanese Kewpie mayonnaise
1 tablespoon sriracha
2 teaspoons soy sauce
1 teaspoon sesame oil
Juice of 1/2 a lime

Toppings:
Sliced avocado
Sesame seeds (I used a mixture of black & white)

Equipment:
12 cup muffin pan

Step 1:
Cook sushi rice according to package instructions. While the rice is still hot, slowly pour the seasoned rice vinegar over the back of a wooden spoon into the rice. Fold the vinegar into the rice gently.

Step 2:
Preheat oven to 400°F. Cut nori sheets into four equal squares using kitchen scissors.

Step 3.
Add cubed and prepared salmon to a small bowl along with a pinch of salt, Japanese mayo, sriracha and sesame oil. Cover and let marinate in the fridge for 10 minutes.

Step 4.
Assemble sushi cups by spooning 2 tablespoons of warm sushi rice onto each nori square. Spread it out to the edges using the back of a spoon. Place the squares into the muffin pan and then top each with 2-3 tablespoons of marinated and cubed salmon.

Step 5.
Bake in the oven for 10 minutes at 400°F. During the last minute of cook time, turn the oven on the broil setting to get the top of the salmon crispy.

Step 6.
Whisk together in a small bowl all of the ingredients for the spicy mayo. If you have a squeeze bottle, you can transfer the spicy mayo to that for easy drizzling. If not, you can also use a spoon.

Step 7.
Remove sushi cups from the oven when finished cooking and drizzle each with spicy mayo. Top with sliced avocado and sesame seeds. Enjoy!