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Baked Salmon Sushi Cups

by Yejiskitchenstories

Baked Salmon Sushi Cups. Juicy baked salmon in a soy garlic marinade on a bed of steamed rice, topped with my go-to spicy mayo. These are so yummy to eat and even easier to make!

These baked salmon sushi cups are so easy to make with only a few ingredients. They’re the perfect potluck food and great for entertaining guests!

what you’ll need:

  • Seaweed/Nori: they will be cut into squares and placed in the cupcake tins. This will act as a vehicle for all the yummy fillings.
  • Steamed rice: white rice is my recommendation, but you can use brown rice or even quinoa.
  • Salmon: this is diced and then marinated in a savory soy-garlic marinade, so delicious!
  • Green onion: for garnishing!
  • For the soy-garlic marinade: Soy sauce, lots of garlic, honey, and mirin (or cooking wine).

all the details

Let’s make our rice, if you haven’t already! I like to use white rice for this recipe but sometimes use purple rice if that’s all I have. Here is the recipe for my purple rice. Also, preheat your oven to 400ºF at this time.

Now, let’s make the soy garlic marinade for the salmon. Combine soy sauce, lots of garlic, honey, and mirin in a bowl and stir to mix. Cut your salmon into small bite-size pieces and marinate it in the soy garlic marinade for about 10-15 minutes.

In the meantime, let’s prepare the seaweed cups. Roughly measure and cut the seaweed sheets into squares big enough to cover the bottom of the cupcake pan. I divided my seaweed sheet into 4 squares and cut them.

Scoop about 1-2 tablespoons of warm steamed rice onto the center of the seaweed square. The heat from the rice will help soften the seaweed and make it easier to fit into the cupcake cup. Place them into the cupcake tin and gently press down. Repeat this step for the remaining seaweed and rice.

Place about 1 tablespoon of salmon on top of the rice for each sushi cup. Bake for about 10 minutes, or until the salmon is cooked. Top with a dollop of spicy mayo and garnish with green onions.

To make the spicy mayo, I mix rough measurements of sriracha and kewpie mayo. I like my spicy mayo to have a bit of heat, so I add a good amount of sriracha.

These are so easy to put together and they work great for a quick dinner or to pack for lunch boxes too.

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I hope you enjoy this recipe for these Baked Salmon Sushi Cups! If you make this recipe, please leave me a 5-star rating and comment to let me know your thoughts! I love connecting with you all, don’t forget to tag me on the ‘gram too! Happy cooking, xoxo!!

Baked Salmon Sushi Cups

Serves: Makes 12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 3 sheets of seaweed/nori, cut into 4 squares
  • 1 cup white rice, cooked
  • 6-8 oz salmon, diced
  • 3-4 tablespoons soy sauce
  • 2 tablespoons honey
  • 3 tablespoons garlic, minced
  • 1 tablespoon mirin (or cooking wine)
  • 2 stalks green onion, chopped

For the Spicy Mayo

  • ½ cup Kewpie mayo (or mayo of choice)
  • 4 tablespoons Sriracha (or hot sauce of choice)


  1. Preheat oven to 400ºF.
  2. Dice the salmon into bite-sized cubes. Set it aside.
  3. Make the marinade for the salmon. In a mixing bowl, combine the soy sauce, garlic, honey, and mirin. Add the diced salmon and cover to marinate for at least 10 minutes.
  4. Divide and cut the seaweed sheets into 4 squares. Scoop 1-2 tablespoons of cooked steamed rice onto the center of the seaweed square. (The heat from the warm rice will soften the seaweed and should be easier to press down into the cupcake molds). Transfer the seaweed to the cupcake tin and gently press down.
  5. Scoop 1 tablespoon of salmon on top of the rice. Repeat steps 4 and 5 for the remaining ingredients.
  6. Bake for 10-12 minutes or until the salmon is cooked. Remove from the oven and top with a dollop of spicy mayo and garnish with green onions.

For the Spicy Mayo

  1. In a bowl, combine mayo and sriracha (or hot sauce of choice) and mix until creamy.
  2. Store in an airtight jar for up to 2 weeks in the refrigerator.
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1 comment

internx temp mail April 15, 2024 - 11:51 am

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