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Easy Baked Salmon Sushi Cups with seasoned sushi rice nori salmon avocado sesame seeds and spicy mayo baked in a muffin tin

Easy Baked Salmon Sushi Cups

Seasoned sushi rice pressed into muffin cups and topped with a creamy baked salmon mixture, broiled until golden. A fun, no-roll sushi recipe with individual portions ready in about 35 minutes.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 35 minutes
Servings: 12 cups
Course: Dinner
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups short-grain sushi rice, cooked
  • 3 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp salt plus more for seasoning
  • 12 oz cooked salmon, flaked, or raw salmon diced small
  • 1/3 cup mayonnaise
  • 2 tbsp cream cheese, softened
  • 1 tbsp sriracha
  • 1 tsp soy sauce
  • 1/2 tsp garlic powder
  • 2 whole green onions, thinly sliced plus more for garnish
  • 1 tsp toasted sesame seeds
  • 2 sheets nori, cut into strips for serving

Equipment

  • 12-Cup Muffin Tin
  • Mixing Bowl
  • Medium Saucepan

Method
 

  1. Season warm cooked rice with rice vinegar, sugar, and salt until glossy.
  2. Press seasoned rice firmly into a well-greased muffin tin, forming a small well in each cup.
  3. Mix salmon, mayonnaise, cream cheese, sriracha, soy sauce, garlic powder, and green onions in a bowl.
  4. Spoon the salmon mixture over the rice in each cup and bake at 400°F for 12 to 15 minutes.
  5. Broil for 2 to 3 minutes until golden, cool 5 minutes, then lift out and top with sesame seeds and nori strips.

Notes

  • Press rice in while still warm for cups that hold their shape.
  • Grease the muffin tin thoroughly to prevent sticking.
  • Watch the broiler closely to avoid burning the tops.
  • Best eaten fresh, does not freeze well.