Viral Easy Salmon Sushi Bake Cups are truly the most delightful way to satisfy your sushi cravings at home, bringing the fun of hand-rolled sushi into a simple, crowd-pleasing appetizer you’ll want to make on repeat. Imagine tender, seasoned sushi rice, spicy creamy salmon, and refreshing toppings all nestled in a perfectly crisp seaweed cup—the flavors and textures are irresistible together! Whether you’re hosting game night, a casual brunch, or just craving something special for dinner, these cups are as joyous to eat as they are to serve. Once you try Viral Easy Salmon Sushi Bake Cups, you’ll wonder how you ever entertained without them.
Ingredients You’ll Need
The beauty of Viral Easy Salmon Sushi Bake Cups lies in their simple, easy-to-find ingredients that each play a starring role. Every component brings something special—creamy, tangy, fresh, or crunchy—to deliver bright flavor in every bite.
- Sushi rice: A sticky, chewy base that holds everything together and soaks up all the delicious flavors.
- Rice vinegar: Adds classic sushi tang and subtle sweetness to the rice.
- Sugar: Just a little to balance the acidity of the vinegar.
- Salt: Essential for seasoning the rice and balancing the flavors.
- Cooked salmon: Flaked, tender salmon creates the ultimate savory filling.
- Mayonnaise: Gives the salmon mixture that creamy, luscious texture we all love.
- Sriracha: Brings a craveable spicy kick that makes the cups totally addictive; adjust to your heat preference.
- Soy sauce: Adds umami depth to the filling with just a splash.
- Roasted seaweed snacks: Cut into squares, these act as crisp, salty cups that make every bite pop.
- Avocado: Diced for creamy, fresh contrast atop the baked cups.
- Cucumber: Adds refreshing crunch and color to lighten each mouthful.
- Sesame seeds: Sprinkle for a toasty, nutty finish.
- Green onions: Thinly sliced to add a fresh, bright kick.
- Nonstick spray or oil: For effortless removal and golden, toasty edges.
How to Make Viral Easy Salmon Sushi Bake Cups
Step 1: Prep the Sushi Rice
Start by cooking your sushi rice if you haven’t already. While it’s still warm, gently mix in the rice vinegar, sugar, and salt until fully combined. Pause to breathe in that classic sushi aroma! Give it a few minutes to cool down slightly—this helps the rice firm up, making it easier to press into your muffin tin for those perfect little cups.
Step 2: Make the Spicy Salmon Mixture
In a medium bowl, combine your flaked cooked salmon with mayonnaise, sriracha, and soy sauce. Stir until everything is creamy and evenly coated. Taste and add extra sriracha if you love a little more heat. This mixture should be silky, punchy, and just a bit addictive on its own!
Step 3: Assemble in the Muffin Tin
Lightly grease a standard muffin tin with nonstick spray or a bit of oil to prevent sticking. Press 1–2 tablespoons of seasoned rice into the bottom and slightly up the sides of each cup—you want a nice, sturdy base for the filling. No need for perfection; the homemade look is part of the charm!
Step 4: Add the Salmon and Bake
Spoon a generous amount of your spicy salmon mixture on top of each rice base in the tin. Fill to the brim—it’s what makes these cups so satisfying! Pop the tray into a preheated 375°F oven and bake for 10–12 minutes, just until the tops are lightly golden and everything is warmed through. Your kitchen will smell amazing.
Step 5: Cool and Finish with Toppings
Let the baked cups cool for about 5 minutes—they’ll be easier to handle and will set up perfectly. Gently lift each cup from the muffin tin and place it onto a square of roasted seaweed snack. Top each cup generously with diced avocado, cucumber, a sprinkle of sesame seeds, and sliced green onions for loads of fresh flavor and vibrant color.
How to Serve Viral Easy Salmon Sushi Bake Cups
Garnishes
For the ultimate wow-factor, finish your Viral Easy Salmon Sushi Bake Cups with bright green onions, black or white sesame seeds, and maybe an extra swipe of sriracha or a drizzle of spicy mayo. A tiny wedge of lime or sprinkle of furikake can add a fun, zesty twist too. Let everyone customize to their own taste!
Side Dishes
These sushi bake cups pair beautifully with a light cucumber salad, some miso soup, or a crunchy Asian slaw. Each brings balance and freshness, turning your cups into a fully loaded meal. Small bowls of edamame or quick-pickled veggies round out the spread for a sushi night feast at home.
Creative Ways to Present
Serving a crowd? Arrange the cups on a big platter with the toppings in small bowls for a fun, interactive approach—let guests build their own. Or place each Sushi Bake Cup on its own seaweed square and set on a sushi board for elegant finger food. These even work as a showstopping potluck appetizer when stacked in a colorful bento box!
Make Ahead and Storage
Storing Leftovers
If you happen to have any Viral Easy Salmon Sushi Bake Cups left (trust me, they go fast!), simply cool them completely and transfer to an airtight container. Pop them in the fridge for up to 2 days. Keep the seaweed squares and fresh toppings separate for the best texture.
Freezing
While the salmon and rice portions freeze surprisingly well, the fresh toppings and seaweed won’t hold up in the freezer. If you want to prep ahead, freeze only the assembled and baked rice-salmon cups. Thaw overnight in the refrigerator before reheating and garnishing just before serving.
Reheating
To bring leftover sushi bake cups back to their best, reheat gently in a toaster oven or regular oven at 350°F for about 8–10 minutes until warmed through. Avoid microwaving if possible, as the rice can turn dry and the salmon can become tough. Add your fresh toppings and enjoy!
FAQs
Can I use canned salmon or another protein?
Absolutely! Canned salmon is a fantastic shortcut, and you can also use cooked shrimp, shredded rotisserie chicken, or imitation crab for equally delicious results. The beauty of Viral Easy Salmon Sushi Bake Cups is their flexibility.
What should I do if I don’t have sushi rice?
Short-grain white rice is the best substitute for that characteristic sticky, chewy texture. In a pinch, you can use medium-grain rice or even day-old jasmine rice—just be sure to toss it well with the seasoning so it sticks together.
Are Viral Easy Salmon Sushi Bake Cups gluten-free?
They can be! Just use a gluten-free soy sauce or tamari in the salmon mixture, and double-check your sriracha and mayo brand. The rest of the ingredients should work for a gluten-sensitive crowd.
Can I make these in advance for a party?
Yes, you can assemble and bake the rice and salmon cups a few hours ahead and keep them covered at room temperature. Add the seaweed, avocado, cucumber, sesame seeds, and green onions just before serving so everything stays crisp and bright.
How do I keep the seaweed crispy?
The trick is to only add the roasted seaweed squares under the cups right before serving. If they sit too long, the moisture from the rice will soften them. Keep the seaweed sealed until the last minute for maximum crunch and flavor.
Final Thoughts
I can’t recommend these Viral Easy Salmon Sushi Bake Cups enough—they capture everything we adore about sushi, only easier and more fun to eat! Whether you’re a sushi lover or just looking for a creative new appetizer, give these a spin and get ready for rave reviews from everyone at the table. Enjoy making (and devouring) them!
Print
Viral Easy Salmon Sushi Bake Cups Recipe
- Total Time: 27 minutes
- Yield: 12 cups 1x
- Diet: Non-Vegetarian
Description
Indulge in the viral sensation of Easy Salmon Sushi Bake Cups, a delightful Japanese-inspired appetizer that combines the flavors of sushi in convenient muffin-sized portions. These savory treats feature seasoned rice, creamy spicy salmon, and a medley of toppings, all baked to perfection for a satisfying bite.
Ingredients
Seasoned Rice:
- 1 1/2 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
Spicy Salmon Mixture:
- 1 cup cooked salmon (flaked)
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha (or to taste)
- 1/2 teaspoon soy sauce
Additional Ingredients:
- 6–8 sheets roasted seaweed snacks (cut into squares)
- 1 avocado (diced)
- 1/4 cup cucumber (diced)
- 1 tablespoon sesame seeds
- Green onions (sliced, for garnish)
- Nonstick spray or oil for muffin tin
Instructions
- Preheat oven to 375°F. Mix warm cooked sushi rice with rice vinegar, sugar, and salt. Let cool slightly.
- In another bowl, combine flaked salmon with mayonnaise, sriracha, and soy sauce.
- Grease a muffin tin, press seasoned rice into each cup as a base.
- Top with salmon mixture. Bake until golden.
- Let cool, then serve. Top with avocado, cucumber, sesame seeds, and green onions.
Notes
- Substitute canned salmon or imitation crab.
- Add tempura flakes or crispy onions for extra crunch.
- Best served fresh for crispy seaweed.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 1g
- Sodium: 190mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 20mg
