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Baked Salmon Sushi Cups
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Salmon Sushi Cups

If you're craving sushi at home, try these Baked Salmon Sushi Cups, which feature ponzu-ginger marinated salmon baked over seasoned sushi rice in crispy nori cups. Topped with creamy sauce and fresh garnishes, they're a fun and easy way to satisfy the craving without any rolling required.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Entree
Cuisine: asian, Japanese
Diet: Gluten Free
Servings: 4 to 6
Author: Jamie Vespa MS, RD

Equipment

  • Medium Saucepan with Lid
  • Mixing bowls
  • 12-Cup Muffin Tin

Ingredients

Sushi Rice

Ginger-Ponzu Salmon

  • 1 lb. fresh salmon, skin removed
  • 2 Tbsp. ponzu (sub tamari or soy sauce)
  • 1 Tbsp. toasted sesame oil
  • 1 Tbsp. honey
  • 2 to 3 tsp. freshly grated ginger

Sushi Cups

Creamy Gochujang Sauce

Instructions

  • Preheat oven to 400ºF.
    Prepare Sushi Rice: Place rice in a medium saucepan and add 1 1/2 cups water. Bring to a boil, cover with a tight-fitting lid, and reduce heat to maintain a gentle simmer. Simmer for 15 minutes, or until the water is absorbed. Remove from heat and let stand, covered, for 10 minutes to allow rice to steam
    In a small microwave-safe bowl, combine rice vinegar, granulated sugar, and salt; mix well. Microwave for ~30 seconds to dissolve sugar.
    Transfer cooked rice to a wide, shallow bowl and gently fold in vinegar mixture using a rice paddle or rubber spatula. Let cool until warm (not hot) before assembling rice cups.
  • Marinate Salmon: While the rice simmers, begin preparing salmon by cutting it into small 1/2-inch cubes and placing in a large mixing bowl. Add ponzu, toasted sesame oil, honey, and fresh ginger; gently mix to combine. Let sit for 10 to 15 minutes before assembling sushi cups.
  • Prepare Nori: Using kitchen scissors, cut each nori sheet into 4 equal squares. Make a 1-inch slit in the center of each of the four sides of every square. (These slits allow the nori to overlap and confirm to the muffin cups without cracking or tearing.)
  • Assemble Sushi Cups: Arrange the nori squares on a cutting board and place a scoop (~1 1/2 to 2 Tablespoons) of warm sushi rice in the center of each. Carefully transfer the nori and rice into the wells of a lightly-greased muffin tin, allowing the edges of the nori to overlap as needed. (The warmth and moisture of the rice will help soften the nori, making it more pliable and easier to shape.)
    Lightly grease the back of a tablespoon measuring spoon with cooking spray or oil. Press it firmly into the center of the rice in each cup, creating a small well for the salmon. (This also helps push the rice up the sides of the nori, forming a sturdy base for the filling.)
    Divide the marinated salmon mixture evenly among the cups, spooning into the wells in the rice.
    Bake at 400ºF for 12 to 14 minutes, broiling during the final 1 to 2 minutes for a more caramelized finish, until the salmon is cooked through and the edges of the nori are lightly crisp.
  • Prepare Gochujang Sauce. While the sushi cups bake, prepare sauce by combining all ingredients (mayo, gochujang or sriracha, rice vinegar, toasted sesame oil, and garlic) in a medium mixing bowl; mix until smooth. Season to taste with a pinch of kosher salt.
  • Assemble Sushi Cups. Lift sushi cups out of muffin tin either by lifting the edges of nori or running a small offset spatula (or butter knife) around the edges to loosen. Carefully lift each cup out of tin and transfer to a serving platter.
    Spoon Gochujang Sauce overtop and drizzle with eel or unagi sauce. Scatter sliced scallions overtop and finish with a sprinkle of toasted sesame seeds. Serve warm.

Notes

  • Make them spicy. For an extra kick of spice, add 1 to 2 teaspoons of sriracha or chili crisp to the salmon mixture before baking.
  • Use a different fish. Swap the salmon for raw shrimp or firm tofu. 
  • Switch up the sauce. Instead of gochujang sauce, try spicy sriracha mayo, wasabi mayo, or a creamy avocado-lime sauce.
  • Add something crunchy. Top each salmon sushi cup with crispy fried shallots, pickled cucumber, or toasted panko for extra crunch.
  • Make gluten free. Swap the ponzu for tamari, which is a gluten free alternative to soy sauce.
  • Make-Ahead: You can prepare the Gochujang Sauce up to 3 days ahead. Refrigerate until ready to serve the sushi cups.
  • Store: Refrigerate leftover sushi cups in an airtight container for up to 2 days. For the best results, store the sauces and garnishes separately to prevent the nori from becoming soggy.
  • When it comes to enjoying leftovers, I suggest removing them from the fridge about 30 minutes before eating to remove the chill. Enjoy chilled or closer to room temperature. If you prefer them warm, you can gently rewarm in a 300ºF oven for 7 to 10 minutes.