Why You’ll Love Salmon Sushi Cups Recipe
These Salmon Sushi Cups are ready in just 20 minutes and are easy to make in a muffin tin. They have all the flavors of spicy salmon sushi, but with less effort and no special rolling skills required.
They are also easy to customize. You can use canned salmon or tuna, adjust the spice level, swap mayo for Greek yogurt, and add your favorite toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large nori sheets, cut into 16 squares
2 cups cooked rice
2 6-ounce cans cooked salmon or tuna
1/4 cup mayo or plain Greek yogurt
2–4 teaspoons sriracha
1 teaspoon sesame oil
1 teaspoon soy sauce, or tamari for gluten-free
1 teaspoon lime juice
1/2 medium cucumber, finely chopped
1 medium avocado, chopped small
Sesame seeds, for garnish
Chopped green onion, for garnish
Directions
Preheat the oven to 375°F.
Cut the nori sheets into 3–4 inch squares. Press each square into a muffin tin cup to form a shell.
Add about 2 tablespoons of cooked rice to each nori shell, pressing it down gently to create a cup shape.
In a bowl, mix the canned salmon or tuna with mayo or Greek yogurt, sriracha, sesame oil, soy sauce, and lime juice until creamy and well combined.
Spoon the salmon mixture into each rice-filled nori cup. Drizzle with extra sriracha if desired.
Bake for about 10 minutes, or until the cups are warm and the nori is lightly crisp.
Top each cup with chopped cucumber, avocado, sesame seeds, and green onion.
Finish with a little extra lime juice or sauce, then serve warm.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Variations
Use tuna instead of salmon for a spicy tuna sushi cup version.
Swap mayo for plain Greek yogurt for a lighter, tangier filling.
Add chopped mango for a sweet and fresh flavor.
Use brown rice or sushi rice depending on your preference.
Make it extra spicy by adding more sriracha or a drizzle of spicy mayo on top.
Storage/Reheating
These sushi cups are best served fresh while the nori is crisp and the toppings are bright.
Store leftovers in an airtight container in the refrigerator for up to 1 day. Keep avocado and cucumber separate if possible to prevent the cups from becoming soggy.
To reheat, warm the cups in the oven at 350°F for a few minutes. Add fresh toppings after reheating. Avoid microwaving if you want the nori to stay crisp.
FAQs
Can I use fresh salmon instead of canned salmon?
Yes, cooked fresh salmon works well. Flake it before mixing it with the sauce.
Can I make these sushi cups with tuna?
Yes, canned tuna is a great substitute and gives the recipe a spicy tuna sushi flavor.
Do I need sushi rice?
No, any cooked rice can work, but sushi rice gives the best texture.
Can I make this recipe gluten-free?
Yes, use tamari instead of soy sauce and check that your sriracha and other ingredients are gluten-free.
Are Salmon Sushi Cups served hot or cold?
They are best served warm after baking, with fresh toppings added right before serving.
Can I make them ahead of time?
You can prep the filling and toppings ahead, but assemble and bake the cups right before serving for the best texture.
How spicy are these sushi cups?
They are mildly spicy with 2 teaspoons of sriracha and spicier with 4 teaspoons.
Can I use Greek yogurt instead of mayo?
Yes, plain Greek yogurt works well and gives the filling a lighter, tangy taste.
What toppings go well with Salmon Sushi Cups?
Cucumber, avocado, sesame seeds, green onion, spicy mayo, lime juice, and mango all work well.
Why did my nori get soggy?
Nori can soften if it sits too long with rice or filling. Assemble and bake the cups close to serving time.
Conclusion
Salmon Sushi Cups are an easy, delicious way to enjoy sushi-inspired flavors at home without rolling sushi. With crispy nori, seasoned rice, creamy spicy salmon, and fresh toppings, they make a quick meal or appetizer that feels fun, fresh, and satisfying.
