Looking for an easy appetizer the next time you're craving sushi? These crowd pleasing sushi cups with salmon have all the flavours from a sushi roll packed into a cute, bite sized cup. Whether you choose to use sushi grade salmon and serve it raw, or bake it, you'll love the flavours and so will anyone you serve it to.

I'll admit, I was super hesitant about these sushi cups the first time I saw them explode onto TikTok. But my mind changed after I first made them. I love how easy they are to make, how much the remind me of sushi and how great they are to serve to guests. I like using sushi grade salmon and keeping it raw, but if you can't find sushi grade salmon, or don't want to eat it raw, you can absolutely bake these instead. You can see how to do that in the tips section near the end of this post.

For these sushi cups, I love using this mini muffin tin, but a regular muffin tin will also work, they'll just be larger and so you'll end up with less sushi cups. The mini muffin tin will make these the perfect bite sized appetizer at your next event. Top them off with spicy mayo, furikake and sliced green onion or chives. Be sure to check out the tips section below for how to make these salmon sushi cups easily at home.

Ingredients

Here's everything you'll need to make these sushi muffin cups.

• sushi rice
• rice vinegar
• white sugar
• kosher salt
• avocado oil spray
• nori sheets
• sushi grade salmon, skin removed (if serving raw)
• low sodium tamari (or soy sauce)
• toasted sesame oil
• mayonnaise  
• sriracha
• furikake
• green onion

How to Make Salmon Sushi Cups

The first thing you'll need to do is make the sushi rice.

Rinse the sushi rice thoroughly through a fine mesh sieve until the water runs clear. Transfer to a rice cooker and pour in the water.

Close the lid and set the mode to cook white rice.

Meanwhile in a microwave safe bowl, combine the vinegar, sugar and salt. Heat for ten to 15 seconds and then stir to dissolve the sugar.

When the rice is done cooking, remove and pour it into a large bowl and pour the vinegar mixture over the rice. Gently stir just to mix it in and then set aside.

Once the sushi rice is done, it's time to make the salmon and assemble.

Preheat the oven to 400ºF and spray a mini muffin tin with avocado oil spray. Set aside.

Take a square of the nori sheet and a place about 1 to 2 tbsps of rice in the centre (keep your fingertips wet to avoid the rice sticking). Press the square into the muffin tin and repeat with the remaining nori and rice. You may have some leftover rice.

Transfer the muffin tin to the oven and bake for 13 to 15 minutes, until the nori is slightly crispy.

Meanwhile, prepare the salmon. On a clean cutting board, cube the salmon into small bite sized pieces and transfer to a bowl. Add the tamari and sesame oil and toss to combine.

In a small bowl, combine the mayo and sriracha. Place in a squeeze bottle, or a ziploc bag with the tip cut.

Remove the nori-rice bites and place on a cutting board. Top with the salmon and then dollop with the spicy mayo, furikake and green onion.

Tips

• Cook the sushi rice fresh: although I love to prep things in advance, the rice should be freshly cooked and seasoned. Older cooked rice will be hard and stuck together, making it difficult to scoop. And it just doesn't work the same IMO after reheating it.
• Keep a small bowl of water next to you: tapping your fingertips in a little water will help to keep the sushi rice from sticking to your fingers and hands and makes the whole process go a lot smoother.
• Scoop the rice into the nori first: before trying to force the sheet of nori into the muffin tin, put the rice in and then press it into the muffin tin. Then you can add more rice as needed.
• Bake the salmon: if you prefer to bake the salmon, add a bit of mayonnaise to the salmon when mixing it up. Then place on top of the rice and bake in the oven for the same amount of time. You can broil at the end for a minute or so to get some colour on the salmon.
• Serve right away: the nori will soften as it sits, so it's best to serve these sushi cups soon after they come out of the oven.

Storage and Prep:

These can be stored in the fridge for up to one day, although they taste best when made and eaten fresh as the nori will get soggy.

Cut the nori sheets ahead to save some time.

You can toss the salmon with the other ingredients a few hours ahead as well.

Ingredients & Products I Recommend:

Kosher salt:

I exclusively use Diamond Crystal kosher salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.

Avocado Oil:

I prefer using avocado oil for high heat cooking. I love using Chosen Foods avocado oil and their avocado oil spray.

Mini muffin tin:

I have this mini muffin tin which is great. Nothing every sticks to it and it's really easy to clean.

Rice Cooker: 

My life changed for the better when I got a rice cooker. It takes the guesswork out of cooking rice and I find it always cooks it perfectly. This is the brand I have at home and absolutely love it.

More Appetizer Recipes

Looking for more appetizers, check these ones out!

• Air Fryer Calamari
• Whipped Ricotta Crostini with Mortadella
• Whipped Feta with Roasted Tomatoes
• Caramelized Onion Tart with Gruyere
• Blue Cheese Stuffed Pears
• Whipped Ricotta Dip with Brown Butter & Sage
• Prosciutto Wrapped Persimmons
• Air Fryer Brie Bites with Fig Jam
• Harissa & squash red lentil dip (vegan)
• Air Fryer Taiwanese Popcorn Chicken with Thai Basil Dip
• Air fryer Jalapeño Poppers
• Healthy French Onion Dip
• Bang Bang Shrimp (air fryer)
• Hamachi Crudo
• Whipped Brie with Strawberries

Ready to make this? Let's get to it!

If you make these salmon sushi cups please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!

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