5.0 from 15 votes
Salmon Sushi Bake
This is the easiest recipe for salmon sushi bake cups, a viral Tiktok recipe that gives you perfectly sized sushi bites. So good, and so simple!
Prep Time
10 mins
Cook Time
10 mins
Servings: 12 people
Calories: 54 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
- 8 oz boneless skinless salmon, cut into 1/2 inch cubes 250g
- 1 tablespoon mayonnaise, preferably Japanese (Kewpie)
- 1 tablespoon soy sauce
- 1 teaspoon Sriracha
- 1/4 teaspoon wasabi, optional
- 1 cup cooked white sticky rice, like sushi rice, Jasmine rice or Egyptian rice
- 1/2 teaspoon rice vinegar or white vinegar
- 12 quares nori (about 1/2 pack of nori sheets)
To garnish:
- sesame seeds
- green onion slices
- drizzle sriracha sauce, if desired
Instructions
- Preheat oven to 350F (180C). Lightly grease 12 cavities of a muffin tin with non stick cooking spray or with a paper towel that has a little oil on it.
- In a medium bowl, add the cubed salmon, the mayonnaise, soy sauce, sriracha, and wasabi if using. Mix well to combine.
- In a separate bowl add the vinegar to the cooked sticky rice, and stir to combine.
- Cut each nori sheet into square pieces that will fit in the muffin cups with a bit of overhang.
- Place a tablespoon of sticky rice in each nori square, then place this into a muffin tin cavity, pressing firmly in so that the rice covered nori is at the bottom (see video). Once in the muffin tin, add a tablespoon of salmon mixture (3-4 cubes).
- Bake in the oven for 15 minutes or until salmon is cooked through. Broil for another 1-2 if you like the salmon crispy
- Garnish with sesame seeds and sliced green onions, and serve with sriracha mayonnaise and soy sauce or whatever you like!
Cup of Yum
Notes
- Cut the nori wrappers in a way that they fill the muffin cups, but with a little overhang so they pop out easily.
- Prep the rice in advance, even the day before. This is the perfect way to use up leftover rice and it'll save on time when assembling.
- Let the sushi cups cool a little before eating, I personally prefer them cold or at room temperature.
- Gluten free salmon sushi bake: To make gluten free salmon sushi muffins, make sure you use tamari instead of regular soy sauce.
- Variations: Use canned or imitation crab, prawns, or tuna instead of salmon for a twist. You can also top the sushi cups with something else, like sweet chili sauce, edamame beans, cubed avocado, or teriyaki sauce.
- Storing leftovers: Leftovers will last in a tightly covered container for up to 2-3 days. You can enjoy these cold, or if you prefer heat them up! I like them better cold or room temperature.
Nutrition Information
Calories
54kcal
(3%)
Carbohydrates
3g
(1%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
11mg
(4%)
Sodium
110mg
(5%)
Potassium
102mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
61IU
(1%)
Vitamin C
1mg
(1%)
Calcium
4mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 54
% Daily Value*
| Calories | 54kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 110mg | 5% |
| Potassium | 102mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 61IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.