If you love sushi and want to try to make it at home but are a little intimidated by the rolling process—these Baked Salmon Sushi Cups with Spicy Mayo are about to change your life!

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So easy to make a delicious! I brought these to a party, and everyone raved about them. A few people thought I bought them. I will definitely make these again.

Gretchen
(5 stars) 2 ratings
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Why you’ll love these Salmon Sushi Cups:

  • Simple sushi at home: No rolling mat, no stress. Just layer, bake, and enjoy.
  • Packed with protein and omega-3s: Salmon plus brown rice or quinoa makes each cup a nutritious powerhouse.
  • Flavorful and customizable: Dial up the heat with extra sriracha or swap in cooked shrimp or tofu.
  • Perfect for meal prep or parties: Hand-held, adorable, and crowd-pleasing.
Step 1: Combine salmon cubes, teriyaki sauce, garlic and ginger, in a mixing bowl, cover and place in fridge for 30 minutes to 2 hours.
Step 2: Mix the cooked rice with a splash of rice vinegar, then place a spoonful onto the center of each nori square and let them sit briefly to soften.
Step 3: Gently press the rice-topped nori into a muffin tin, add the marinated salmon, and bake until cooked through.
Step 4: While the salmon cups bake, whisk together the spicy mayo, then spoon it over the finished cups.

As a registered dietitian and someone who’s always cheering for heart-healthy meals that taste amazing, I love incorporating omega-3-rich salmon into my recipes whenever I can. These mighty fats are crucial for brain, heart, and skin health—and salmon just so happens to be one of the very best sources (salmon is also one of the best natural sources of Vitamin D). If you’re hungry for even more easy, nutritious salmon ideas, check out my Sheet Pan Salmon Salad Niçoise, Wild Salmon and Chickpea Salad, and BBQ Salmon Bowl.

Speaking of easy and craveable, let me tell you a quick story. The first time I made these sushi cups for my family, I wasn’t sure how they’d go over. (You know how it is—you never really know what’s going to be a hit until you serve it!) I set a tray on the table, turned around to grab napkins, and by the time I came back, half of them were already gone. True story. They’re that good.

My rendition features a layer of brown rice or quinoa mixed with a dash of rice vinegar to create a sushi’ish (try saying that ten times fast, LOL) rice flavor. Then, I top the rice with pieces of teriyaki-soaked salmon, and a dollop of Sriracha-infused spicy mayo… it’s basically nori nirvana. Read my recipe notes for all the deets and options for topping. I hope you love this one as much as my family does!

Sushi vibes, but totally plant-based? Say hello to my Sesame-Sriracha Watermelon Poke Bowl!

(5 stars) 2 ratings

Baked Salmon Sushi Cups with Spicy Mayo

These Salmon Sushi Cups are uniquely trendy and wonderfully simple to prepare.
Yield: 12 cups
Prep Time: 40 minutes
Cook Time: 10 minutes
Refrigerate Time: 30 minutes
Total Time: 1 hour 20 minutes
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Ingredients
 

Salmon Sushi Cups

  • 1 pound salmon, skin removed, and cut into small cubes
  • 2 Tablespoons Teriyaki sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon ginger powder
  • 1 to 1 ¼ cups cooked brown rice or quinoa
  • 1 teaspoon rice vinegar
  • 3 nori sheets
  • Toasted sesame seeds, optional for garnish
  • Chopped scallions, optional for garnish

Spicy Mayo

  • ½ cup light mayo
  • 2 Tablespoons sriracha sauce
  • 1 teaspoon sesame oil
  • Fresh lime juice to taste

Instructions
 

  • Place salmon cubes in a mixing bowl, along with teriyaki sauce, garlic and ginger, and mix until all pieces are coated. Cover and place in fridge for 30 minutes to 2 hours.
  • Preheat oven to 400. Prepare a standard muffin tin.
  • Mix the cooked rice with rice vinegar.
  • Cut each Nori sheet into 4 perfect squares; you’ll have a total of 12 squares. Lay them flat on a cutting board or large plate. Add a heaping tablespoon of rice to the center of each and allow them sit for a minute. This will help soften the nori squares, making them easier to place in the muffin compartments.
  • Carefully place each nori square (topped with rice) into a muffin compartment so all twelve are filled. Add a heaping tablespoon of the marinated salmon on top of each. Bake in the oven for 10 minutes.
  • While they cook, make the spicy mayo by mixing the mayo, sriracha, sesame oil and lime juice together.
  • Remove salmon cups from oven and top each with a teaspoon of spicy mayo and optional sprinkling of sesame seeds and scallions.

Notes

You can purchase a 1-pound salmon filet and cut it into cubes yourself, or ask your fishmonger or butcher to do it for you. Tip: chill the salmon in the fridge so it’s easier to cut into cubes.
• If salmon isn’t for you, you can swap in shrimp, chicken, or tofu.
• These are great for parties because you can make a big batch using multiple muffin tins. Be sure to prepare them right before you’re ready to serve and devour (If the nori wrappers sit too long they become soft and soggy).
• Nori is a crisp sheet of seaweed often used to wrap sushi rolls, but in this recipe, there is no wrapping or rolling, just layers of mouthwatering goodness. If you’re cutting back on salt, use reduced-sodium teriyaki sauce.
• You may be tempted to place the nori squares in the muffin tin first and then layer each with rice/quinoa; Don’t do it. Adding rice to the nori sheets on a plate or cutting board (pre-muffin tin) helps to moisten the nori squares, making them easier to place in the muffin compartments.
• You can make the spicy mayo mixture using Greek yogurt instead of mayo if you prefer.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 90Carbohydrates: 5gProtein: 9gTotal Fat: 3.5g— Unsaturated Fat: 3g— Saturated Fat: 0.5gCholesterol: 20mgSodium: 140mgFiber: 1gTotal Sugar: 1g— Natural Sugar: 1g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!