Spicy Baked Salmon Cups

These bite-sized baked salmon sushi muffins pack all the wonderful sushi flavors into a fun, approachable package that's way easier to make than traditional rolls. Each adorable bite features a crispy seaweed cup stuffed with flavorful rice and tender salmon, finished with fresh veggies and a drizzle of spicy mayo—creating an eye-catching appetizer that blends Japanese tradition with modern simplicity.

I first came across these while scrolling through TikTok during quarantine when everybody was trying to cook restaurant dishes at home. My daughter really missed going out for sushi with her pals, so we decided to tackle these together. They didn't just hit the spot for her cravings—making them was so enjoyable that we've turned it into our weekly Sunday kitchen adventure, always pushing the boundaries with new toppings!

Essential Sushi Elements

• Seaweed sheets form the perfect crispy holders that keep everything in place—such a clever fix that gets rid of the need for rolling skills
• Fish gives that authentic sushi experience with its soft, flaky goodness—regular salmon works fine since you'll be cooking it
• Cool cucumber brings a refreshing snap that works beautifully against the warm ingredients
• Chopped green onions add a gentle, fragrant kick that lifts the whole bite
• Shredded carrots bring vibrant color and light sweetness plus extra crunch
• Cooked white rice creates the filling foundation that makes these so satisfying—grab short-grain if possible
• Fresh ginger adds that punchy warmth that's key in Japanese dishes
• A few drops of sesame oil brings its rich nutty flavor throughout—don't go overboard
• Sprinkle of chili flakes gives that adjustable heat that perks up your taste buds
• Some soy sauce to flavor the fish.
• Mix of mayo and hot sauce for the spicy topping.
• Tiny sesame seeds to finish the look.

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Straightforward Making Process

Prepping Your Fish

Start by chopping your salmon into tiny, even chunks around half an inch big. Mix them up with a tasty blend of soy sauce, a dash of sesame oil, some ginger, and a bit of chili flakes. This quick soak lets the fish soak up those amazing Asian flavors while you get everything else ready.

Making Seaweed Holders

Take your nori sheets and cut them into smaller squares—you'll get about four from each sheet. A quick spray with cooking oil helps them get nice and crispy in the oven. Push these squares gently into a muffin tin to make little seaweed bowls for your fillings. The sides will stick up past the tin, making them easy to pick up and eat later.

Adding the Rice Base

Scoop warm rice into each seaweed cup, pushing down lightly to make a good base. The heat from the just-cooked rice helps it stick to the nori and softens the seaweed just enough so it'll be easy to bite without falling apart after baking.

Putting in the Fish

Add your seasoned salmon pieces on top of the rice layer, making sure each cup gets a fair share. As the salmon cooks, it'll release tasty juices down into the rice, making every bite full of flavor.

Oven Time

Put your muffin tin in a hot oven and bake until the fish is just cooked through and the edges of the seaweed cups turn nice and crisp—around 15 minutes works great. You'll see the nori getting a bit darker and crunchier around the top while staying slightly chewy where it touches the moist filling.

Finishing Touches

After taking them out of the oven, top your warm sushi cups with tiny diced cucumber, carrots, and sliced green onions. A squirt of hot-sauce-mixed mayo adds that perfect creamy spice, while sprinkling some sesame seeds gives a pretty look and nutty taste to complete these awesome bites.

I've whipped these up tons of times by now, and my go-to twist is adding a tiny bit of avocado on top of each finished cup. The warmth from the salmon slightly melts the buttery avocado, creating this amazing sauce that takes these simple bites to a whole new fancy level. My husband first laughed at the idea of "sushi muffins" but now he asks for them specifically whenever we've got friends coming over for drinks.

Ways to Serve

Arrange these colorful sushi bites on a big plate with some pickled ginger and extra cucumber slices for a show-stopping starter. They go perfectly with a simple miso soup and a crunchy Asian slaw dressed with rice vinegar and sesame oil for a complete Asian-inspired meal. They're also just right for a light weekend lunch paired with a cup of green tea.

Fun Variations

Try swapping salmon for chunks of ahi tuna or even cooked shrimp for tasty alternatives. Veggie lovers can enjoy these with diced avocado and thin strips of bell peppers instead of fish. If you want more kick, mix hot sauce straight into the salmon marinade before baking. During hot months, try adding tiny bits of mango for a sweet-savory combo that works surprisingly well.

Keeping Leftovers

These sushi bites taste best right after making when the seaweed still has that perfect texture—crispy edges but slightly chewy where it meets the filling. If you need to save some for later, keep them in a sealed container in the fridge for no more than a day, knowing the nori will get softer. To perk them up a bit, give them a quick 30-second zap in the microwave followed by a minute under the broiler to bring back some crunch.

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Smart Cooking Advice

• Give your rice a few minutes to cool down before adding it to the cups so the nori doesn't get soggy too fast
• Chop all your veggie toppings into equal tiny pieces for the prettiest presentation
• Eat these right after putting them together to enjoy the perfect contrast between warm filling and cool, crunchy toppings

When my kid had her sweet sixteen party, I made dozens of these as part of a build-your-own sushi station. While the grown-ups crowded around the traditional rolls I'd ordered from our local Japanese spot, the teenagers completely wiped out these little sushi cups. I got a text later from one mom asking how to make them because her daughter said they were "so much better than normal sushi" since they were "easier to eat and had more taste in every bite." Coming from teenagers, that's basically a five-star review!

Frequently Asked Questions

→ Can I prepare these sushi cups early?

The ingredients can be prepped ahead, but bake them right before eating for the best texture. Waiting too long makes the rice and nori soft.

→ Is it safe to eat raw salmon?

There's no raw salmon here! Everything gets baked, making it safer. Use the freshest salmon you can for top-notch flavor.

→ Can I switch out salmon for something else?

Absolutely. Give cooked shrimp, crab, or even smoked tofu a try. Just tweak the cooking time as needed.

→ Are these really spicy?

They’re mildly spicy, but it’s easy to tone it down. Skip or reduce the sriracha, red pepper, and chili sauce to make it milder.

→ What pairs well with these sushi cups?

Serve them alongside soy sauce, pickled ginger, and wasabi as an appetizer. For a complete meal, add miso soup or a cucumber salad.

→ Do I need special rice for this dish?

Short-grain sushi rice works best because it’s sticky and holds together well. Regular rice doesn’t have the same texture!