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.
📷 Recipe Snapshot
🍽️Recipe: Baked Salmon & Shrimp Sushi Cups
⏲️Ready In: 30 min
👥Serves: 4
🌏Cuisine: Japanese-inspired
💪Difficulty: Easy
📌Recipe Type: Appetizer / Small Bites
🌟Ingredient Highlights: salmon, shrimp, sushi rice, nori, avocado, spicy mayo
❤️Why You'll Love It: Crispy-edged nori cups, seasoned sushi rice, tender salmon and shrimp, creamy avocado, and spicy mayo in every bite.
💡 Summarize and save this recipe on
For another easy sushi-inspired lunch, try these Japanese spicy tuna onigiri with sushi rice. If you want another meal built around cooked tuna, sushi rice, and avocado, this poke bowl is a simple option. For a Japanese-inspired side, serve the sushi cups with a warm bowl of noodle miso soup.
Jump to:
- 📷 Recipe Snapshot
- 💡 Summarize and save this recipe on
- 💗 Why This Recipe Works
- 🥘 Ingredients
- ♻️ Substitutes & Variations
- 👩🍳 How to Make Baked Salmon & Shrimp Sushi Cups
- Claudia's top Tips
- 🥗 Serving Suggestions
- Common Mistakes
- ❓ Baked Salmon & Shrimp Sushi Cups FAQs
- More 30-Minute Seafood & Asian-Inspired Recipes
- 📖 Recipe
- 💬 Comments
Riley says
These baked salmon cups are so easy to make and are so fun!!
💗 Why This Recipe Works
- Quick to assemble with simple ingredients and a muffin tray.
- Perfect for lunch, appetizers, or sharing.
- Unlike traditional sushi, the salmon and shrimp are baked until fully cooked.
- Easy to customize with avocado, spicy mayo, sesame seeds, or other toppings.
🥘 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: Use sheets of roasted nori, also called yaki nori, for the sushi cup wrappers. Cut each sheet into four squares so they fit neatly into the muffin tray and create small cups for the seasoned rice and toppings.
- Fresh Shrimp: Peeled and deveined shrimp; I use both whole and chopped.
- Fresh Salmon: Use boneless, skinless salmon and cut it into small, even pieces so it cooks quickly in the muffin tray. Pat the salmon dry before adding it to the sushi cups to help prevent excess moisture from softening the rice.
- 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, my high-protein mayo and sriracha.
♻️ Substitutes & 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: Keep the salmon and shrimp combination, or make shrimp-only sushi cups by using chopped shrimp in every cup. You can also use cooked tuna, crab, or tofu.
- Avocado: Substitute with cucumber slices, mango, or even radishes for a different take.
- Spicy Mayo: For a milder topping, use my healthy protein mayo alternative, creamy yoghurt, or this easy chimichurri sauce.
- Garnishes: Instead of sesame seeds, try topping with crispy onions, pickled ginger, or chilli flakes for a bit of heat.
- No Muffin Tray?: You can shape the nori squares around small oven-safe ramekins or another small oven-safe mold to create individual sushi cups. Make sure the rice and seafood are arranged securely before baking.
👩🍳 How to Make Baked Salmon & Shrimp Sushi Cups
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 shrimp and bake in a preheated oven until both the salmon and shrimp 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.
*See the recipe card for full information on ingredients and quantities.
Claudia's top Tips
Assemble the sushi cups just before baking to keep the nori crisp. Don't add too much rice to each cup, as a thin, even layer gives the salmon and shrimp room to cook and helps the edges turn lightly crisp. I also use a small ice cream scoop to portion the rice evenly, which makes assembling all 12 cups much quicker.
For crispier rice cups: Keep the rice layer thin and press it firmly against the nori. Bake until the edges are lightly golden before removing the cups from the muffin tray.
🥗 Serving Suggestions
- Soy Sauce and Wasabi: Serve on the side for dipping, giving the sushi cups a salty 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.
Common Mistakes
- Not pressing the rice firmly enough. Press the sushi rice well into the muffin cups so the cups hold together and crisp around the edges.
- Adding wet seafood. Pat the salmon and shrimp dry before adding them, as excess moisture can make the rice soft.
- Underbaking the cups. Bake until the rice is golden and crisp around the edges before removing them from the muffin tin.
If you enjoy cooked seafood over seasoned rice, you will also love this cooked tuna poke bowl with sushi rice and avocado for an easy weeknight dinner.
❓ Baked Salmon & Shrimp Sushi Cups FAQs
Yes. You can shape the nori squares around small oven-safe ramekins or another small oven-safe mold. Make sure the nori is supported well so the rice and seafood stay in place while baking.
You can prepare the sushi rice and seafood ahead of time, but I recommend assembling the cups just before baking. Store the cooled rice and prepared seafood separately in the refrigerator, then add them to the nori when you're ready to cook.
Yes. You can make shrimp-only sushi cups by using chopped shrimp in every cup. Make sure the shrimp pieces are similar in size so they cook evenly.
Use roasted nori sheets, often labeled yaki nori. Choose sheets that are dry and crisp rather than soft or heavily seasoned, as they work best for forming the cups.
Yes, but for this recipe the salmon should be cooked fully in the oven. If using raw salmon, use fresh boneless, skinless salmon and cut it into small, even pieces so it cooks through quickly. For food safety, don't use sushi-grade salmon as a reason to leave the salmon undercooked.
More 30-Minute Seafood & Asian-Inspired Recipes
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📖 Recipe
Viral TikTok Baked Salmon Sushi Cups
Video
Equipment
Ingredients
- 3 nori sheets seaweed, each cut into 4 squares
- 8.5 ounces fresh salmon diced
- 10 fresh shrimp 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: Rinse the sushi rice under cold water until the water runs clear. Let it soak briefly, then drain and transfer it to a pot or rice cooker. Add the water and cook until the rice is tender and the water has been absorbed. If using a pot, bring to a boil, reduce the heat, cover, and simmer for 18-20 minutes. Remove from the heat and let it rest, covered.½ cup sushi rice, 1 ¼ cup water
- In a small bowl, mix the rice vinegar, sugar, and salt. Heat gently until the sugar and salt dissolve. Drizzle the mixture over the warm rice and gently fold it in. Allow the rice to cool to room temperature.1 tbsp rice vinegar, 2 tbsp sugar, ¼ tsp salt
- Marinate the Salmon and Shrimp: Mix the chili sauce, soy sauce, honey or maple syrup, garlic powder, ginger powder, and lime juice. Add the diced salmon and shrimp, toss to coat, and let them marinate briefly.8.5 ounces fresh salmon , 2 tbsp chili sauce, 1 tbsp soy sauce, 1 tbsp honey or maple syrup, ½ tsp garlic powder, ½ tsp ginger powder, 1 tbsp lime juice, 10 fresh shrimp
- Prepare the Nori: Cut the nori sheets into equal squares.3 nori sheets
- Assemble the Sushi Cups: Take a small scoop of seasoned sushi rice and place it in the centre of each nori square. Press the rice gently into the nori as you place each square into the muffin tray. Add diced marinated salmon on top of the rice in each sushi cup, spreading it evenly without overfilling.
- Bake: Bake in a preheated oven until the salmon and shrimp are fully cooked and the edges of the nori and rice are lightly crisp.
- Garnish and Serve: Let the sushi cups cool briefly, then top with avocado, spicy mayo, sesame seeds, and green onions. Serve with soy sauce and wasabi if desired.1 avocado , soy sauce, sesame seeds, sliced green onions
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.
Swaiyer says
Baked salmon and prawn sushi cups is delicious my family loved it.
ally says
These sushi cups are seriously the cutest!
Mindy says
These baked salmon and shrimp sushi cups were so flavorful and fun to make! A perfect quick lunch or snack idea.
Jo says
The marinade is delish! I think I like this even better than regular sushi!
Mae says
So so good! We added som ginger on top, served with miso soup, as per one of your suggestions, and it was one of the most memorable lunches I've had this year! Delicious.
Leslie says
Now THIS is a sushi lover's dream! Perfect bite sized cups and I love how easy this was to put together. I'm a big fan of this!
Lora says
Really easy to make...these sushi cups are fantastic! I shared the recipe with my daughter, she loved it!!
Swathi says
This baked salmon sushi cups is delicious I have made it a great appetizer.
Chelsea says
Just WOW! We love sushi, this was such a delicious twist, thanks for sharing!!
Paula says
I was so excited to see how easy it is to make these sushi cups. My teens LOVE sushi and this is a great way to get them involved in the kitchen whipping up one of their faves.
Ashley says
We love sushi rolls and poke bowls in our house--these is the perfect recipe to satisfy our craving. Love all the flavors and textures!
Dee says
Served these with Miso Soup. It was so good now a staple in our home.
Matt says
I tried these, and they turned out fantastic! They were a fun and tasty twist that everyone enjoyed.
Oscar says
These baked salmon sushi cups are such a fun and easy appetizer! I enjoyed customizing them with my favorite toppings, and they were perfect for impressing my guests at our dinner party.
Liz says
These are crazy good!!! Filled with some of my favorite ingredients, salmon and avocados!