Baked Salmon Sushi Cups

Wow your guests (or yourself!) with these mouth-watering appetizers inspired by your favorite sushi. The ginger, sesame oil, soy sauce, and sriracha deliver Asian-themed flavors with a little bit of spice. Baking in a muffin pan gives you perfectly-formed, snack-sized, and cooked sushi. No wasabi, rolling matt, or chopsticks required.


  • 3 cups cooked sushi rice
  • 1 lb salmon (skin removed)
  • 1 tsp ground ginger
  • 2 tsp sesame oil
  • 2 tsp honey
  • 3 tsp soy sauce
  • 1/4 tsp Redmond Organic Garlic Pepper
  • Juice from 1 lime
  • Nori (seaweed paper)
  • 1 1/2 Tbsp mayonnaise
  • 1 1/2 tsp sriracha
  • 3 green onions (diced for garnish)
  • 1 1/2 tsp black sesame seeds


  • Preheat oven to 400º F.
  • Cut salmon into 1/2-inch cubes and place in a medium-sized mixing bowl.
  • To the bowl of salmon, add 1 tsp ground ginger, 2 tsp sesame oil, 1 tsp honey, 2 tsp soy sauce, organic garlic pepper to taste (about 1/4 tsp), and juice from 1/2 lime.
  • Stir to mix everything well.
  • Cut 3 sheets of nori into square-shaped quarters.
  • In a muffin pan, place a piece of the cut nori into each muffin mold.
  • Place a heaping tablespoon of cooked sushi rice on top of the nori (you may need to push it into the mold).
  • Add a heaping spoonful of salmon on top of the rice in each mold.
  • Bake for 10 minutes.
  • While the salmon is baking, make the sriracha mayo sauce:
    • In a bowl combine 1 1/2 Tbsp mayonnaise, 1 tsp honey, 1 1/2 tsp of sriracha, 1 tsp soy sauce, juice of 1/2 lime.
    • Mix well.
  • Garnish the baked salmon cups with the sriracha mayo, green onion, and black sesame seeds.

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