This is the yummiest sushi you could enjoy at home, salmon sushi bake cups that are bite sized and PACKED with flavor. A really simple marinade that coats salmon cubes making for the best portable little sushi muffins. You’ll love this viral tiktok sushi bake recipe for how fun it is to make, and even better to eat.
Jump to:
- Why make this tiktok sushi bake with salmon?
- Salmon sushi bake ingredients::
- How to make these baked salmons sushi muffins:
- How to make the sushi rice for this bake:
- Storing leftover salmon sushi bake cups:
- What to serve sushi bake cups with:
- Expert tips and tricks:
- Recipe FAQs:
- For more easy seafood recipes:
- Salmon Sushi Bake
Why make this tiktok sushi bake with salmon?
It’s so good! It’s an easy combination of rice and marinated salmon in nori cups making for a great bite sized treat, a sushi roll in a much easier to make form.
This is one of those tik tok viral recipes that really delivers. Individual sushi cups, packed with flavor and so fun to serve at a gathering.
The simple salmon marinade and the cooked salmon in this sushi bake make this appealing even for younger picky eaters.
Salmon sushi bake ingredients::
Salmon: You need boneless skinless salmon, that’s cut into 1/2 inch cubes. I like getting the fishmonger to do this for me but it’s easy enough to do yourself!
Mayonnaise: I like using Kewpie mayo, the Japanese brand, which really enhances the Japanese flavor. If you can’t find any or don’t want to buy any (although it’s great in everything!) just use regular mayo.
Soy sauce
Sriracha: Just a little, so the salmon marinade isn’t too spicy. You can also drizzle the baked salmon sushi cups with more sriracha mayonnaise.
Wasabi: I like adding a little of this to the salmon marinade, it’s totally optional
Cooked rice: You can use any sticky rice (short grain rice). Anything from sushi rice, jasmine rice, and Egyptian (calrose) rice all work very well.
Nori: these are the seaweed sheets that they sell packaged, usually in the Asian food section of a supermarket. The sheets will be long rectangles, so you’ll need to cut them into squares that’ll fit into the muffin tins. You can even use the packs of seaweed chips they sell in the snack section.
How to make these baked salmons sushi muffins:
- Lightly grease the cups of a muffin tin to avoid the sushi from sticking, and preheat oven to 350 F (180C).
- In a medium bowl, add the cubed salmon, the mayonnaise, soy sauce, sriracha, and wasabi if using. Mix well to combine.
- Place the rice in a separate bowl, and mix with the vinegar. Most recipes will call for seasoned rice vinegar, but it’s such a small amount that white vinegar works just fine.
- 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, followed by a tablespoon of salmon mixture (3-4 cubes).
- Bake in the preheated oven for 15 minutes or until salmon is cooked through. Broil for another 1-2 minutes if you like the salmon crispy.
- Garnish with sesame seeds and sliced green onions, and serve with spicy mayo and soy sauce.
How to make the sushi rice for this bake:
Since you don’t strictly need to use sushi rice, just follow the instructions of whatever type of rice you decide to use. Cook according to package instructions, cool completely, then mix in the vinegar. You want a rice that’s pretty sticky, like sushi, jasmine or calrose (Egyptian) rice.
Storing leftover salmon sushi bake cups:
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.
What to serve sushi bake cups with:
I like adding a little sriracha sauce to some kewpie mayonnaise to make spicy mayo to serve on the side. I like serving with extra soy sauce too. You can sprinkle with furikake if you like, or top the cooked cups with fresh avocado.
Expert tips and tricks:
- 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.
- Lightly grease the muffin tins with pan spray or a little oil, so that the sushi cups don’t stick to the base after baking.
- Cut the nori wrappers in a way that they fill the muffin cups, but with a little overhang so they pop out easily.
Recipe FAQs:
To make gluten free salmon sushi muffins, make sure you use tamari instead of regular soy sauce.
Substitute the salmon with imitation crab, and proceed with the recipe as is!
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.
For more easy seafood recipes:
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Salmon Sushi Bake
Equipment
- Muffin tin
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 squares 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!
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