If you’ve ever wished to enjoy the flavors of sushi in a fun, bite-sized form, you’re going to absolutely love this Baked Salmon Sushi Cups Recipe. It transforms fresh salmon, tangy sushi rice, and crisp wonton wrappers into elegant little cups bursting with flavor and texture. Each cup is a delightful explosion of creamy avocado, savory fish, and that perfect crunch from the baked wrapper—making it an impressive yet surprisingly simple dish to prepare for family gatherings, casual dinners, or impressive appetizers.
Ingredients You’ll Need
This recipe calls for a handful of straightforward ingredients that come together beautifully. Each one plays a special role in balancing taste, texture, and color, giving you that authentic sushi vibe with a creative twist.
- Wonton wrappers: The crispy, golden base that holds all the delicious flavors together.
- Fresh salmon fillet: The star protein, offering rich, tender flakes packed with omega-3s.
- Olive oil: Adds moisture and helps season the salmon perfectly.
- Salt and pepper: Essential for enhancing natural flavors.
- Cooked sushi rice: The sticky and slightly vinegary foundation that makes every bite so authentic.
- Rice vinegar, sugar, and salt: The perfect trio to season and brighten the sushi rice.
- Avocado: Creamy slices that add buttery richness and a lovely green pop.
- Green onions: Freshness and a subtle crunch that awakens the palate.
- Sesame seeds: A nutty sprinkle for texture and a touch of earthiness.
- Soy sauce: The classic umami drizzle that ties everything together.
- Sriracha sauce (optional): For those who want a little playful heat.
- Pickled ginger and wasabi (optional): Traditional sushi accompaniments that add zing and contrast when served.
How to Make Baked Salmon Sushi Cups Recipe
Step 1: Prepare the Wonton Cups
Start by preheating your oven to 375°F (190°C). Lightly grease a muffin tin or use paper liners to prevent sticking. Gently press one wonton wrapper into each muffin cup, carefully folding the edges so they form a little cup. Bake these for 8 to 10 minutes until golden and crispy, which gives you that perfect crunchy shell to hold all the fillings.
Step 2: Bake and Flake the Salmon
While your wonton cups are baking, season the fresh salmon fillet evenly with olive oil, salt, and pepper. Place it on a lined baking sheet, and bake for 12 to 15 minutes until it’s cooked through and flakes easily. Let it cool a bit, then break it into bite-sized pieces so it can rest perfectly atop your sushi cups.
Step 3: Season the Sushi Rice
In a small bowl, whisk together rice vinegar, sugar, and salt until the sugar dissolves completely. Combine this dressing with your cooked sushi rice, gently folding it in to coat every grain. This step is what gives the rice its signature bright and tangy flavor, which is absolutely essential to the dish.
Step 4: Assemble Your Baked Salmon Sushi Cups Recipe
Now for the fun part: assembly! Fill each crispy wonton cup with a scoop of the seasoned sushi rice. Next, layer on the flaked salmon, a smooth slice of avocado, and finish with a sprinkle of fresh green onions. This layering builds luscious textures and contrasts in every bite.
Step 5: Final Touches
Drizzle each cup with soy sauce and a bit of sriracha if you like it spicy. Sprinkle sesame seeds over the top for a nutty crunch. For an extra special touch, add pickled ginger and a small dab of wasabi on the side. Serve immediately to enjoy that delightful crispiness.
How to Serve Baked Salmon Sushi Cups Recipe
Garnishes
Adding pickled ginger and wasabi to your presentation not only amps up the authentic sushi feel but also offers a refreshing and spicy contrast that accents the rich salmon and creamy avocado. A light sprinkle of toasted sesame seeds and finely sliced green onions keeps things colorful and adds extra layers of flavor and texture.
Side Dishes
These sushi cups pair beautifully with a simple seaweed salad, a chilled cucumber salad, or even miso soup to round out your meal. Light, fresh sides complement the richness of the salmon and keep the whole experience balanced and satisfying.
Creative Ways to Present
Feeling fancy? Serve your Baked Salmon Sushi Cups Recipe on a wooden sushi platter or a slate board with bamboo leaves underneath for a restaurant-style presentation. You can also arrange them around a bowl of soy sauce mixed with a little wasabi for dipping—guests will love the interactive aspect!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which may be rare, since these are so irresistible), store the assembled cups in an airtight container in the refrigerator for up to one day. Keep in mind that the wonton wrappers will lose their crispness overnight, so it’s best to assemble close to serving time.
Freezing
While the salmon and rice freeze well separately, the assembled sushi cups do not freeze effectively because the wonton cups will become soggy upon thawing. For the best texture, prepare the cups fresh and freeze only leftover salmon or rice if needed.
Reheating
To retain crispiness, remove the salmon and toppings from the wonton cups and reheat the cups alone in a toaster oven or regular oven at 350°F (175°C) for 3-5 minutes. Warm the salmon gently in the microwave or on the stovetop, then reassemble before serving.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While salmon is classic and flavorful, you can experiment with cooked tuna, crab meat, or even cooked shrimp for a different twist on the Baked Salmon Sushi Cups Recipe.
Is it necessary to use sushi rice, or can I substitute it?
Sushi rice is preferred because of its sticky texture and mild flavor, which helps the cups hold together. However, short-grain rice that’s properly cooked and seasoned with rice vinegar and sugar can work as a substitute.
How do I make this recipe vegetarian?
Simply omit the salmon and replace it with marinated tofu, avocado chunks, or sautéed mushrooms. You’ll still get a great balance of flavors and textures in each cup.
Can I prepare this recipe for a party?
Yes! The Baked Salmon Sushi Cups Recipe is perfect for parties because they’re easy to eat finger foods that look elegant and taste fantastic. Just assemble them shortly before serving for the best crunch.
What if I don’t have a muffin tin?
If you don’t have a muffin tin, you can try baking wonton wrappers in an oven-safe ramekin or small baking dish to shape similar cups, though it may require a bit of trial and error to get the perfect shape.
Final Thoughts
If you want to impress friends or simply treat yourself to something special, this Baked Salmon Sushi Cups Recipe is a no-fail choice that combines ease and amazing flavor. It’s versatile, fresh, and fun to make, proving that sushi doesn’t always have to be complicated or only served with chopsticks. Give it a try—you’ll be hooked on every crunchy, creamy bite!
Print
Baked Salmon Sushi Cups Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cups
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese Fusion
Description
These Baked Salmon Sushi Cups offer a delightful fusion of crispy wonton wrappers filled with seasoned sushi rice, tender baked salmon, creamy avocado, and tangy garnishes. Perfect as a unique appetizer or light meal, they combine the flavors of classic sushi in an easy-to-make, oven-baked format that’s sure to impress.
Ingredients
Wonton Cups
- 12 wonton wrappers
Salmon
- 1 lb fresh salmon fillet, skin removed
- 1 tablespoon olive oil
- Salt and pepper, to taste
Sushi Rice
- 2 cups cooked sushi rice (cooled)
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
Toppings & Garnishes
- 1 avocado, sliced
- 1/4 cup sliced green onions
- 1 tablespoon sesame seeds
- 1 tablespoon soy sauce
- 1 tablespoon sriracha sauce (optional, for heat)
- Pickled ginger, for garnish (optional)
- Wasabi, for garnish (optional)
Instructions
- Preheat and Prepare Wonton Cups: Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or line it with paper muffin liners to prevent sticking.
- Bake Wonton Wrappers: Place a wonton wrapper into each muffin cup, pressing the edges gently to fit. Bake the wrappers for 8-10 minutes or until golden and crispy. Remove from the oven and set aside to cool.
- Season and Bake Salmon: Season the salmon fillet with olive oil, salt, and pepper. Place it on a baking sheet and bake for 12-15 minutes or until cooked through and flakes easily with a fork. Allow it to cool, then flake the salmon into bite-sized pieces.
- Prepare Sushi Rice: In a small bowl, combine rice vinegar, sugar, and salt. Stir until the sugar and salt are fully dissolved. Gently mix this dressing into the cooled cooked sushi rice to season it evenly.
- Assemble the Sushi Cups: Spoon a small amount of the seasoned sushi rice into each baked wonton cup. Top the rice with flaked salmon, a slice of avocado, and a sprinkle of green onions for freshness.
- Add Sauce and Sesame Seeds: Drizzle soy sauce and sriracha sauce (if using) over the top of each cup, then sprinkle with sesame seeds to add texture and flavor.
- Garnish and Serve: Garnish each sushi cup with pickled ginger and wasabi if desired. Serve immediately to enjoy the contrast between crispy cups and fresh fillings.
Notes
- You can substitute salmon with cooked tuna or cooked shrimp if preferred.
- For a vegetarian version, omit salmon and add cucumber slices or marinated tofu.
- Use gluten-free soy sauce to make this recipe gluten-free.
- Make sure the sushi rice is cooled before mixing with the vinegar dressing to prevent soggy cups.
- To make cups crisper, allow baked wonton wrappers to cool completely before assembling.
- Sriracha is optional and adjustable based on preferred spice level.
