Spicy Salmon Sushi Cups

This spicy salmon sushi cup recipe transforms traditional sushi into an easy-to-make, fun appetizer that delivers all the delicious flavors without the rolling technique. Perfect for entertaining or a creative weeknight dinner, these little cups bake right in your muffin tin for a beautiful presentation that will impress everyone at your table.

I created these during a dinner party when I realized I had promised sushi but was running out of time. These cups were such a hit that they've become my signature appetizer, with friends regularly requesting them before I even plan the menu.

Ingredients

• Salmon: 1 pound cut into small cubes. Fresh wild-caught salmon provides the best flavor and texture for this dish
• Kewpie mayonnaise: 2 tablespoons. This Japanese mayonnaise is richer and tangier than regular mayo, creating an authentic flavor
• Sriracha: 1 tablespoon. Adds the perfect spicy kick but can be adjusted to your heat preference
• Sesame oil: ¼ teaspoon. A little goes a long way in adding that distinctive Asian flavor profile
• Soy sauce: 1½ tablespoons. Provides the saltiness and umami flavor that complements the salmon
• Nori sheets: 3 sheets cut into quarters. These seaweed sheets become the crispy cup holders for your sushi
• Sushi rice: ⅔ cup uncooked. Short-grain rice provides the sticky texture essential for holding everything together
• Rice wine vinegar: 1 tablespoon. Gives the rice that classic sushi tang and helps bind the grains
• Optional spicy mayo: ¼ cup Kewpie plus 1 tablespoon sriracha. The perfect finishing sauce for drizzling
• Green onions and sesame seeds: For garnish. Adds color, flavor, and the finishing professional touch

Step-by-Step Instructions

Preheat Oven:

Turn your oven to 400°F while you prepare the other components. This temperature is perfect for cooking the salmon without drying it out and crisping the nori edges.

Prepare Rice:

Cook the sushi rice according to package directions, either on the stovetop or in a rice cooker. Once cooked, transfer to a mixing bowl and gently fold in the rice wine vinegar while the rice is still warm. The vinegar will absorb better when the rice is hot, creating that distinctive sushi rice flavor and texture.

Make Spicy Salmon Mixture:

In a medium bowl, combine the cubed salmon, Kewpie mayonnaise, sriracha, sesame oil, and soy sauce. Gently fold the ingredients together without breaking up the salmon too much. Allow this mixture to marinate while you prepare the other components, letting the flavors meld together.

Prepare Spicy Mayo:

If using homemade spicy mayo, combine the Kewpie mayonnaise and sriracha in a small bowl until completely smooth. The color should be a consistent pale orange. Transfer to a squeeze bottle if you have one for easy drizzling later.

Assemble Sushi Cups:

Place each nori square on a flat surface and add about 2 tablespoons of seasoned rice to the center of each square. Gently press down to flatten the rice, keeping it centered rather than spread to the edges. This technique ensures the nori will fold properly around the rice when placed in the muffin tin.

Form Cups:

Press each nori sheet with its rice center into the muffin tin cups. Using your fingers, gently press the rice down and slightly up the sides, creating a nest for the salmon filling. The nori should extend up the sides of the muffin cup.

Add Salmon:

Spoon approximately 2 tablespoons of the spicy salmon mixture into each cup, filling them almost to the top. The salmon will cook down slightly during baking.

Bake:

Place the muffin tin in the preheated oven and bake for 8 to 9 minutes until the salmon is just cooked through. If you prefer a crispy top, broil for an additional 1 to 2 minutes until golden. Watch carefully during broiling to prevent burning.

Garnish and Serve:

Remove the sushi cups from the oven and transfer to a serving platter. Drizzle with the prepared spicy mayo, sprinkle with sliced green onions and sesame seeds. Serve while still warm for the best texture contrast between the crisp nori and tender filling.

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The nori sheets are truly the magic ingredient in this recipe. The first time I made these for my Japanese friend Keiko, she was impressed by how the nori maintained its texture while forming a perfect handheld cup. Now whenever she visits from Tokyo, these sushi cups are mandatory on our menu, a perfect fusion of traditional flavors in a modern presentation.

Make-Ahead Options

These sushi cups can be partially prepared ahead of time to make entertaining easier. Prepare the rice and salmon mixture up to 24 hours in advance and store separately in the refrigerator. When ready to serve, simply assemble and bake as directed. You can also fully bake the cups and refrigerate for up to 2 days. Reheat in a 350°F oven for about 5 minutes until warmed through before garnishing and serving.

Ingredient Substitutions

This recipe is wonderfully adaptable to what you have on hand or dietary preferences. For a vegetarian version, substitute the salmon with diced avocado, cucumber, and carrot mixed with the same sauce ingredients. If you cannot find Kewpie mayonnaise, regular mayonnaise with a splash of rice vinegar works well. Brown rice can replace sushi rice for a more wholesome option, though it will be less sticky so press firmly when forming cups.

Serving Suggestions

These sushi cups make an impressive appetizer when served on a large platter garnished with pickled ginger, wasabi, and soy sauce for dipping. For a complete meal, serve alongside a simple miso soup and cucumber salad. They also work beautifully as part of an Asian-inspired buffet alongside potstickers, spring rolls, and edamame. Consider setting up a DIY garnish station so guests can customize their cups with different toppings.

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Frequently Asked Questions

→ What type of salmon should I use for this dish?

Fresh, high-quality salmon filets are ideal. You can also use sushi-grade salmon for a more authentic flavor.

→ Can I make this dish with a different type of fish?

Yes, other fish like tuna or even cooked shrimp can be substituted for salmon. Adjust the seasoning based on your choice of protein.

→ How do I prevent the nori sheets from becoming soggy?

Ensure the rice and salmon mixture are not overly wet before assembling the cups. Baking the nori helps keep it crispy.

→ Can I prepare these sushi cups in advance?

These are best enjoyed fresh. However, you can prepare the rice and salmon ahead of time and assemble just before baking.

→ What is a good alternative to spicy mayo for garnish?

If you prefer a milder flavor, use plain mayonnaise or a drizzle of soy sauce. You can also try teriyaki or eel sauce as a sweeter alternative.