Think the perfect portable lunch doesn't exist? Think again! These Baked Salmon & Shrimp Sushi Cups are a fun, gluten-free twist on sushi, ready in 30 minutes, loaded with salmon, sushi rice, and tasty garnishes-perfect for on-the-go! Same as these 5-ingredient zucchini egg muffins.
If you love these baked salmon & prawn sushi cups, you'll enjoy other delicious recipes too! Try this oil-free water-cooked omelette for a high-protein breakfast, my easy Japanese spicy tuna onigiri for a quick lunch or Turkey Mince Noodles for a comforting dinner.
The Korean-style Keema is a flavorful option that's sure to impress. Don't miss the Japanese milk bread rolls made with tangzhong from Asian cuisine-they're fluffy and perfect for any burger, either a classic beef burger or these beans & quinoa baked patties! Each recipe offers a tasty twist for quick lunches or easy dinners.
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💗 Why This Recipe Works
You'll love these sushi cups because they're:
- Super easy to make, fun and mess-free!
- Require minimal prep, just like this easy fried fish with polenta.
- Perfect for any occasion
- A fresh twist with baked salmon and prawns
- Customizable with your preferred toppings like avocado, spicy mayo, or sesame seeds
- Ideal for a quick lunch, snack, or dinner
🥘 Ingredients
*See the recipe card for full information on ingredients and quantities.
- Sushi Rice: It's seasoned with rice vinegar, sugar, and salt.
- Nori Seaweed: These are thin sheets of seaweed used to wrap sushi. For the sushi cups, I cut them into squares to form the base that holds the rice and toppings.
- Fresh Prawns: Peeled and deveined prawns. I use both whole and chopped prawns.
- Avocado: It's a common ingredient in many sushi dishes. I always sprinkle some lemon juice over the avocado to avoid it turning brown and keep it looking fresh.
- Soy Sauce or Coconut Aminos: While soy sauce is a must for sushi, you can swap it with coconut aminos, tamari, or liquid aminos to keep the recipe gluten-free!
- Spicy Mayo or Wasabi: These condiments are served on the side to add an extra kick, while spicy mayo is often a mix of mayonnaise ->use my high-protein mayo and sriracha.
💡 Have a specific food allergy?
Click the buttons below to ask AI how to alter it for your diet!
♻️ Substitutions and Variations
- Rice: You can swap sushi rice for short-grain white rice or even quinoa for a healthier option.
- Nori: If you're out of nori, try using rice paper as a wrap alternative.
- Protein: Switch out salmon and prawns for tuna, crab, or even cooked chicken. Tofu is a great plant-based option as well.
- Avocado: Substitute with cucumber slices, mango, or even radishes for a different take.
- Spicy Mayo: For a milder topping, healthy protein mayo alternative, creamy yoghurt, or Easy Chimichurri Sauce.
- Garnishes: Instead of sesame seeds, try topping with crispy onions, pickled ginger, or chilli flakes for a bit of heat.
👩🍳 How To Make Salmon & Prawn Sushi Sups
Craving something delicious? Try our baked salmon and prawn sushi cups-fresh, easy, and perfect for any meal! Just like these Easy Japanese Spicy Tuna Onigiri.
Step 1: Take a small scoop of seasoned sushi rice and place it in the centre of each nori square.
Step 2: Add diced marinated salmon on top of the rice in your sushi cups and press gently.
Step 3: Next add the prawns and bake in a preheated oven until both the salmon and prawns are fully cooked.
Step 4: Remove the sushi cups from the oven and let them cool briefly. Top with avocado, drizzle with spicy mayo and garnish with sesame seeds and green onions.
Pro Tip: To prevent the avocado from browning, squeeze a little lemon or lime juice on top before adding it to your sushi cups!
🥗 Serving Suggestions
- Soy Sauce and Wasabi: Serve on the side for dipping, giving the sushi cups a savoury and spicy kick.
- Spicy Mayo: Drizzle spicy mayo (a mix of mayo and sriracha) over the top for a creamy, tangy touch.
- Miso Soup: Pair with a warm bowl of miso soup for a comforting, traditional Japanese meal.
- Pickled Ginger: Add some pickled ginger on the side for a refreshing palate cleanser between bites.
- Edamame: Serve with a side of salted edamame for a healthy and easy appetiser.
❓ Baked Salmon & Prawn Sushi Cups FAQs
Prep ahead: Make the sushi rice up to 3 days ahead, then just top with salmon and assemble the cups in minutes. These baked salmon and prawn sushi cups will stay fresh in the fridge for 3 days and are perfect cold.
Store leftover sushi cups in an airtight container in the fridge for up to 2 days. Keep the avocado separate to prevent browning, and add fresh toppings just before serving. For reheating, warm in the oven at 350°F (175°C) for a few minutes.
I don't recommend freezing these baked salmon sushi cups, as it may affect the texture and quality.
More 30-minute Meals you might love
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📖 Recipe
Viral TikTok Baked Salmon Sushi Cups
Equipment
Ingredients
- 3 nori sheets seaweed, each cut into 4 squares
- 8.5 ounces fresh salmon diced
- 10 fresh prawns peeled and deveined
- 1 avocado cubed
- soy sauce spicy mayo, or wasabi for serving
- sesame seeds for garnish
- sliced green onions for garnish
For Sushi Rice
- ½ cup sushi rice
- 1 ¼ cup water
- 1 tablespoon rice vinegar
- 2 tablespoon sugar
- ¼ teaspoon salt
Salmon and Shrimp Marinade
- 2 tbsp chili sauce
- 1 tbsp soy sauce
- 1 tbsp honey or maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon ginger powder
- 1 tablespoon lime juice
Instructions
Prepare the Sushi Rice
- Start by rinsing 125 grams (⅔ cup) of sushi rice under cold water until the water runs clear. This helps remove excess starch. Let the rinsed rice soak in fresh water for about 30 minutes.
- Drain the rice and transfer it to a pot or rice cooker. Add 320 ml (1 ⅓ cups) of water. For a pot, bring the water to a boil, then reduce the heat to low, cover, and simmer for about 18-20 minutes until all the water is absorbed. Remove from heat and let it sit covered for 10 minutes.
- In a small bowl, mix 1 tablespoon of rice vinegar, 2 tablespoons of sugar, and ¼ teaspoon of salt. Heat gently until the sugar and salt dissolve. Once the rice has rested, drizzle the vinegar mixture over the warm rice and gently fold it in using a rice paddle or wooden spoon. Allow the rice to cool to room temperature.
Marinate the Salmon and Prawns
- In a small bowl, combine 2 tablespoons of chili sauce, 1 tablespoon of soy sauce, 1 tablespoon of honey (or maple syrup), ½ teaspoon of garlic powder, ½ teaspoon of ginger powder, and 1 tablespoon of lime juice.
- Place the diced salmon and peeled, deveined prawns in a zip-top bag or shallow dish. Pour the marinade over them, ensuring they are evenly coated. Let them marinate for about 15-20 minutes.
Prepare the Nori Sheets
- Cut each of the 3 nori sheets into 4 equal squares, resulting in a total of 12 squares.
Assemble the Sushi Cups
- Preheat your oven to 375°F (190°C). Take a muffin tray and gently press a nori square into each cup, forming a little bowl.
- Add a small amount of seasoned sushi rice to each nori cup, pressing it down lightly to secure it in place. Top half of the rice-filled cups with the marinated salmon and the other half with the marinated prawns.
Bake the Sushi Cups
- Place the muffin tray in the preheated oven and bake for approximately 5-7 minutes, or until the salmon and prawns are cooked through, and the edges of the nori become slightly crispy.
Garnish and Serve
- Remove the sushi cups from the oven and let them cool for a minute. Top each cup with cubed avocado, drizzle with spicy mayo (mix mayonnaise and sriracha), and sprinkle with sesame seeds and sliced green onions. Serve the sushi cups with soy sauce and wasabi on the side.
Video
Notes
- Rinse rice well to remove excess starch for the right texture.
- Use a rice cooker for consistently cooked rice.
- Assemble sushi cups right before baking to avoid soggy nori.
- Use a small ice cream scoop or spoon to evenly distribute the rice
- Prepare rice and seafood ahead of time. Assemble and bake just before serving.
- Store leftovers in an airtight container; reheat in the oven to restore crispness.
- Customize by swapping seafood with chicken, tofu, or vegetables, and add toppings like pickled ginger or sesame seeds.
riley says
these baked salmon cups are so easy to make and are so fun!!