Sushi Bake Cups

Sushi bake has been taking over the internet this year, and I am not mad about it. I have been loving and making sushi bake since the moment I saw everyone sharing their versions of it. It’s one popular food trend that I simply don’t want to see go away. Recently I saw sushi “muffins” going viral on TikTok, shared by my foodie friend Victoria Minell, and I lost my mind. This is my version of the viral trend, so I hope you love it. My sushi bake cups are so incredibly delicious, made in no time at all. You can find my spicy mayo linked here, but feel free to use any you like. The nori gets nice and crispy when baked, and the perfectly cooked salmon is a dream. Every bite is heavenly, so I hope you make these at home.

Sushi bake cups by the modern nonna sushi bake cups

Sushi Bake Cups

My sushi bake cups are so incredibly delicious, made in no time at all. You can find my spicy mayo linked here, but feel free to use any you like. The nori gets nice and crispy when baked, and the perfectly cooked salmon is a dream. Every bite is heavenly, so I hope you make these at home.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Servings 1

Ingredients
  

  • 1 cup of cooked rice I like jasmine rice but sushi rice or short grain also work
  • 1-2 teaspoons seasoned rice vinegar I add it to the rice
  • 2 sheets of nori cut into 3.5-inch squares
  • 1 piece of skinless salmon mine was 0.245kg
  • tiny pinch of salt
  • ½-1 tablespoon soy sauce or tamari I used coconut aminos
  • heaping tablespoon spicy mayo use just mayo if you don’t like spice
  • extra spicy mayo + chives for garnish

Instructions
 

  • Cut the salmon into small cubes, place it in a bowl. Add the soy sauce, tamari, or coconut aminos. Add a pinch of salt, spicy mayo and stir.
  • Rinse ½ cup of dry rice and cook it as per the package instructions. I like to use my rice cooker and I add a nice pinch of salt to the rice to flavour it better. Once the rice is cooked, you can add a small splash of rice vinegar and mix. If you don’t have rice vinegar, you can leave it out.
  • Set the cooked rice aside, cut the nori into 6 equal sized squares. Once the nori is cut, add a tablespoon of the sticky rice, and press it down onto each square. Doing this first will soften the nori and make it easy to place in the muffin tin.
  • Place each Nori and rice square into a muffin tin insert, and make sure it’s even. Add a tablespoon of the cubed marinated salmon and scoop it on top of the rice, into each cup.
  • Bake in a pre-heated 400F oven for about 15 minutes. I like to put it on broil the last 30 seconds to get the salmon on top crispy. Take the sushi cups out of the oven and enjoy with extra spicy mayo on top and chives for garnish.

Notes

You can make this recipe with salmon, lobster, shrimp, or any seafood you enjoy.
You can also make these into no-bake “poke” cups by using sushi-grade salmon or tuna instead.
Feel free to use kewpie mayo if you don’t like spicy mayo. I am linking my spicy mayo recipe here.
You can use any rice you enjoy; I like jasmine rice, but sushi rice, short grain rice, will all work.
Be sure to make it as per the package directions. If you don’t have rice vinegar, you can simply leave it out. Also, don’t add too much of it as we don’t want the rice to be super sour.

2 Responses

  1. 5 stars
    Made these the other night and so good!! Just an FYI – the recipe under “Sushi Bake” shows the chicken bake recipe and NOT the salmon one. I used instagram to know how much salmon to use but would love if you could update your website as I prefer to come here for recipes!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




On Key

Recent Posts

%d bloggers like this: