Baked Sushi Cups

Crispy bite-size oven sushi

Baked Sushi Cups are the easiest way to satisfy a sushi craving no rolling mat needed. These cute little bites use nori as a crisp shell, sticky rice as the base, and a creamy spicy salmon mixture that bakes to tender, flaky perfection. Once they come out of the oven, a drizzle of spicy mayo makes every bite taste like your favorite sushi roll. They’re fun, quick, and ideal for weeknight dinners, girls’ nights, or appetizer boards when you want something trendy and effortless.

Time Breakdown

• Prep: 25 mins
• Cook: 20 mins
• Total: 45 mins
• Servings: 12 cups (4 servings)

Ingredients

• Spicy Mayo
• 1/2 cup mayonnaise
• 1 to 2 tablespoons sambal
• 1 tablespoon Sriracha
• 1/4 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1 teaspoon lemon juice
• Salmon Filling
• 12 ounces salmon, skin removed and cubed
• 2 tablespoons kewpie mayo
• 1 to 2 tablespoons Sriracha
• 1 tablespoon lime juice
• 1 teaspoon sesame oil
• 1/2 tablespoon low sodium soy sauce
• 1/2 teaspoon chili powder
• Other
• 3 nori sheets, cut each into 4 squares
• 1 1/2 cups cooked sushi rice or sticky jasmine rice
• Avocado
• Cucumber
• Green onion
• Toasted sesame seeds
• Unagi sauce

Kitchen Tools

• Muffin or cupcake tin
• Mixing bowls
• Measuring cups and spoons
• Sharp knife + cutting board
• Spoon or spatula

Step-by-Step Instructions

1. Prep: Preheat the oven to 400°F. Cook the rice (or warm store-bought sticky rice) and slice the avocado, cucumber, and green onion for topping.
2. Mix or sauté: In a bowl, whisk together the spicy mayo ingredients until smooth. In a separate bowl, combine the cubed salmon, mayo, Sriracha, lime juice, sesame oil, soy sauce, and chili powder. Mix until fully coated.
3. Cook or bake: Press each nori square into the wells of a muffin tin. Add 1–2 tablespoons of sticky rice into each cup and flatten slightly. Spoon salmon mixture on top. Bake 15 minutes, then broil 1–2 minutes for crisp, golden edges.
4. Finish: Cool for 3–5 minutes, then remove from the tin. Top with avocado, cucumber, green onion, sesame seeds, unagi sauce, and extra spicy mayo.

Pro Tips

• Storage: Refrigerate for up to 2 days in an airtight container. Reheat in an air fryer or oven to keep the nori crisp.
• Subs: Swap salmon for shrimp, crab, tuna, or tofu. Use tamari for a gluten-free option.
• Meal Prep: Prepare the salmon mixture and spicy mayo a day ahead. Assemble and bake right before serving.
• Serving: Drizzle with extra sauce and serve with miso soup, edamame, or a cucumber salad.

Main Body

These Baked Sushi Cups are inspired by the viral sushi bake trend, but in a cute, individual serving that’s perfect for snacking or entertaining. The combination of crispy nori, soft sticky rice, and spicy creamy salmon gives you everything you love about a sushi roll just in a simpler, more playful format.

Pressing the nori into the muffin tin allows it to crisp up beautifully in the oven without oil. The biggest trick is using warm, sticky rice so it molds easily and creates a stable base. Cold rice tends to crumble, which makes the cups fall apart.

Salmon shines here because it bakes quickly and stays tender. The mix of kewpie mayo, Sriracha, lime, soy sauce, and sesame oil creates a rich, umami-packed coating that caramelizes slightly in the oven. Each bite delivers heat, creaminess, and just the right amount of savory depth.

These cups fit seamlessly into a busy weeknight schedule. While the oven preheats, you can prep the toppings and mix the salmon. Assembly takes only minutes, and everything bakes in one pan. They’re also fun for kids and perfect for hosting everyone gets their own “mini sushi.”

If you like to plan ahead, the salmon mixture holds well in the fridge and the spicy mayo can be made days in advance. When it’s time to eat, simply layer, bake, and top. It’s low-stress cooking with high-impact flavor.

Variation Recipes

• Shrimp Sushi Cups: Replace salmon with chopped raw shrimp for a sweeter, springier texture.
• Spicy Volcano Cups: Add extra sambal to both the salmon and spicy mayo for a bold, lava-style flavor.
• Tofu Sushi Cups: Use cubed extra-firm tofu and bake until golden for a vegetarian, high-protein twist.

Conclusion

Baked Sushi Cups are a fun, flavorful way to bring sushi night home without the fuss of rolling. They’re quick to assemble, customizable, and a big hit with both adults and teens. Save this recipe for busy evenings or for hosting it’s the kind of dish people will ask you to make again and again.

Nutrition (Estimated)

Serving	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 cup	220	10g	22g	10g	1g	3g

Disclaimer: Values are estimates and vary by ingredients.

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Tested in my kitchen

Maya, recipe trend-tester at Eatast. I transform today’s viral food trends into simple, flavorful recipes that fit into your everyday routine. From quick dinner hacks to colorful bowls, every recipe I share is tested in my kitchen so you can cook them at home with ease and confidence.