Spicy Salmon Cups

These handy little salmon sushi bites pack all the yummy sushi flavors in a super easy, cute format that's way less tricky than rolling traditional sushi. Each bite features crunchy seaweed cups stuffed with tasty rice and tender salmon, finished with fresh veggies and a kick of spicy mayo. They're totally Instagram-worthy appetizers that blend Japanese tradition with modern simplicity.

I stumbled across these on TikTok during quarantine when everyone tried making restaurant food at home. My teen really missed grabbing sushi with her buddies, so we tackled these together. They didn't just fix her craving - making them was so fun that it's now our Sunday cooking tradition, and we keep trying crazier toppings each week!

Tasty Sushi Elements

• Seaweed sheets make sturdy little cups that hold everything nicely—such a clever trick that means you don't need to master rolling
• Salmon gives that classic sushi experience with its soft, flaky bits—and since it's cooked, you can use regular salmon
• Cucumber delivers that fresh snap that works so well against the soft rice and fish
• Green onions add a mild, zippy flavor that perks up each mouthful
• Carrots bring pretty color and a touch of sweetness plus extra crunch
• White rice creates the filling base that makes them satisfying—grab short-grain if you can
• Ginger packs that tangy warmth that's key in Japanese dishes
• Sesame oil gives everything that rich nutty taste—just use a tiny bit
• Red pepper flakes let you control how much heat you want
• Soy sauce to flavor the salmon.
• Mayonnaise and Sriracha to make the spicy topping.
• Sesame seeds to finish them off.

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Quick Assembly Steps

Salmon Preparation

Start by dicing your salmon into tiny half-inch chunks. Mix them up with a tasty blend of soy sauce, a dash of sesame oil, some ginger, and a pinch of red pepper flakes. This quick soak lets the fish suck up all those awesome Asian flavors while you get everything else ready.

Nori Cup Creation

Take your seaweed sheets and cut them into smaller squares, about four pieces from each sheet. Give them a quick spray with cooking oil to help them get crispy. Push these squares down into a muffin tin to form little bowls that'll hold all your yummy fillings. The edges will stick up past the tin, making them easy to grab later.

Rice Foundation

Drop some warm sushi rice into each seaweed cup, pressing down gently to make a solid bottom layer. The still-warm rice helps it stick to the nori and softens the seaweed just enough so it won't fall apart but won't get soggy after baking.

Salmon Filling

Add your seasoned salmon chunks on top of the rice, making sure each cup gets a fair share. As the salmon cooks, it'll release its tasty juices down into the rice, making every bite super flavorful.

Baking Magic

Pop your muffin tin into a hot oven and let them cook just until the salmon's done and the nori edges get nice and crisp—about 15 minutes does the trick. You'll see the seaweed getting a bit darker and crunchier around the top while staying a bit chewy where it touches the moist stuff inside.

Final Touches

After they come out of the oven, top your warm sushi cups with tiny diced cucumber, carrots, and some sliced green onions. Add a squirt of spicy mayo for that creamy heat, and finish with a sprinkle of sesame seeds for that pretty look and nutty taste.

I've whipped these up so many times now, and my best version includes a small piece of avocado on top of each cup. The hot salmon slightly melts the creamy avocado, creating this amazing sauce that turns these simple bites into something really special. My husband first laughed at "sushi muffins," but now he asks for them whenever we have friends over for drinks.

Ways To Serve

Arrange these colorful cups on a big plate with some pickled ginger and extra cucumber slices for a wow-factor starter. For a complete Asian-inspired meal, serve them with a bowl of miso soup and a crunchy Asian slaw with rice vinegar dressing. They're also perfect for a light weekend lunch with a cup of green tea.

Fun Variations

Try using cubed ahi tuna or cooked shrimp instead of salmon for a different spin. Veggie fans can skip the fish and go with avocado chunks and thin slices of bell pepper. Want more heat? Mix sriracha straight into the salmon before cooking. During hot weather, add tiny bits of mango for an unexpected sweet and savory combo that really works.

Keeping Leftovers

These sushi cups taste best right when they're made, while the nori is still perfectly textured—crispy at the edges but slightly chewy where it meets the filling. If you need to save some for later, put them in a sealed container in the fridge and eat them within a day, knowing the seaweed will get softer. To perk them up a bit, zap them for 30 seconds in the microwave then pop them under the broiler for a minute to bring back some crunch.

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Smart Cooking Tips

• Cool your rice a bit before adding it to the cups so the seaweed doesn't get too soft too fast
• Chop all your veggie toppings roughly the same tiny size so they look prettier together
• Eat these right after putting them together for the best mix of warm filling and cool, crunchy toppings

For my daughter's sweet sixteen, I made tons of these as part of a make-your-own sushi station. While the grown-ups hung around the store-bought rolls from our favorite Japanese place, the teenagers completely wiped out these little sushi cups. One mom messaged me later asking how to make them because her daughter said they were "totally better than normal sushi" since they were "less messy to eat and had more taste in each bite." Coming from teenagers, that's about the highest food praise you can get!

Frequently Asked Questions

→ Can I prep these cups ahead?

You can prep the parts early but only put everything together and bake just before eating to keep them fresh. The nori could get soggy if made too soon.

→ Is using raw salmon okay?

This uses baked salmon, not raw. It's less risky than traditional sushi. Get fresh salmon for the best taste.

→ Can I switch the salmon with something else?

Sure! Swap it with shrimp, crab, or even tofu. Make sure to adjust baking time as needed.

→ How spicy are these?

They're mildly spicy, but you can tone it down. Skip the chili sauces, sriracha, or flakes if you want it mild.

→ What pairs well with these sushi cups?

Serve with soy sauce, pickled ginger, and wasabi as a starter. For a full meal, pair with soup or a cucumber side.

→ Is special rice needed?

Yep, use Japanese short-grain sushi rice. It's stickier and works better for this. Regular rice won’t hold together right.