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Salmon Sushi Cups

A great way to enjoy sushi at home without dealing with the rolling. These Salmon Sushi Cups are a great appetizer, snack, or grab and go lunch. Don't let the ingredient list intimidate you, it really comes together quick!

Salmon Sushi Cups


3 sheets nori paper, cut into 4 squares

1½ cups cooked rice, cooled


1 lb salmon, skin removed + cubed small

2 tbs sesame oil (or olive oil)

1 tbs coconut aminos

1 tbs honey

2 scallions, diced (optional)

1/2 tsp each garlic powder, onion powder, chili powder, paprika

salt to taste

spicy mayo:

1/4 cup Mayo

2 tsp Sriracha sauce

1 tsp honey

¼ tsp Sesame Oil


1/2 avocado, diced small

2 tsp sesame seeds



1. To make the salmon, cube it into small individual bites first.

2. Combine coconut aminos, sesame oil, honey, spices, and scallions, in a 8x8 pan.

3. Add in salmon and gently mix together. Let marinate for 20 minutes or up to 4 hours.


1. To make the spicy mayo, mix together mayo, sriracha, sesame oil, and honey in a small bowl. Once it's creamy and smooth, set aside.


1. Preheat oven to 400°F.

2. Add 1 to 2 tablespoons of rice to each nori square. Spread flat. Press into the cupcake tin until the tray is full.

3. Add about 1 to 2 tablespoons of the salmon on top.

4. Bake in the oven for 15 minutes. Optional, turn to broil for 2 minutes, give or take, until the top is crispy and golden.

5. Take out of the oven and top with diced avocado, a drizzle of spicy mayo, and sesame seeds.

*Notes: I use leftover rice for this recipe.

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