If you’re craving something savory, fresh, and super satisfying, you’ve got to try these Baked Sushi Cups with Salmon and Avocado.

Baked Sushi Cups with Salmon and Avocado Main

They’re like little handheld sushi bake cups—crispy on the edges, soft in the center, and packed with bold flavor from the salmon and avocado.

Whether you’re hosting a dinner party or just making lunch extra fun, these baked salmon sushi cups are the perfect bite-sized treat.

Table of Contents

What Are Baked Sushi Cups?

Baked sushi cups are a fun and portable take on the classic sushi bake, with all the same flavors you love packed into a crispy nori cup.

Each cup is layered with seasoned sushi rice, marinated salmon, and topped with creamy avocado for a perfect balance of texture and taste. The combination of salmon and avocado adds a rich, buttery contrast to the spicy, umami-packed filling, while the nori crisps up in the oven like a crunchy shell.

If you’ve never had sushi bake cups before, think of them as a cross between sushi and a rice bowl—baked instead of rolled, and easy to grab and go!

Baked Sushi Cups with Salmon and Avocado Body

Why You’ll Love Baked Sushi Cups

Easy to make: No need for rolling or fancy equipment—just press, fill, and bake.
Crispy and creamy combo: The crunchy nori and soft salmon and avocado are such a good texture match.
Perfect for gatherings: These baked salmon sushi cups are great for parties or potlucks.
Customizable: You can easily swap out the protein or toppings based on what you have on hand.

If you like this sushi recipe, then check out my Sushi Nachos and California Roll Rice Paper Sushi Sandwich (Onigirazu)!

Ingredients

For the Sushi Cups:

Salmon: Fresh, skinless salmon adds richness and cooks beautifully in the oven.
Salt: Just a pinch enhances the natural flavor of the salmon.
Soy Sauce: Brings a deep umami flavor and balances out the heat.
Japanese Mayo: Adds creamy richness and helps the salmon stay moist.
Sriracha Sauce: Gives the filling a spicy kick.
Sesame Oil: A little goes a long way to add nutty aroma and depth.
Sushi Rice: Sticky, short-grain rice that holds everything together.
Rice Vinegar: Lightly seasons the rice and adds a touch of acidity.
Nori Sheets: These become crisp in the oven and form the perfect cup shape.
Avocado (diced): Adds creaminess and a buttery texture to the topping.
Sesame Seeds: Sprinkle on top for crunch and extra flavor.

Creamy Avocado Sauce:

Avocado: Makes the base of the sauce super smooth and creamy.
Full-Fat Greek Yogurt: Adds tanginess and body to the sauce. You can also use sour cream instead.
Cilantro: Brings a fresh herbal note.
Garlic: Just one clove adds savory depth.
Lime Juice: Brightens up the sauce and ties all the flavors together.
Water: Helps thin the sauce to a drizzling consistency.
Salt: Just enough to round everything out.

Customizations

Swap the protein: Not into salmon? Try cooked shrimp, imitation crab, or even canned tuna mixed with mayo and sriracha.
Add veggies: Cucumber, pickled radish, or shredded carrots would be great added in after baking.
Make it vegetarian: Sub the salmon with chopped tofu or mushrooms marinated in the same sauce.

How to Make Baked Sushi Cups with Salmon and Avocado

Marinate the salmon

In a large bowl, mix together your cubed salmon with a pinch of salt, soy sauce, Japanese mayo, sriracha, and sesame oil.

Toss until all the salmon is nicely coated, then set aside to marinate while you prep the other ingredients.

Season the rice

In a separate bowl, combine the cooked sushi rice with rice vinegar and a little salt. Mix it all together until evenly seasoned.

Prepare the nori cups

Take each sheet of nori and cut it into 4 equal squares—you’ll have 12 squares total.

Preheat your oven to 400°F. Lightly grease a muffin tin, then press a scoop of rice (about ¼-inch thick layer) onto each nori square and gently place them into the muffin tin slots to form a cup shape.

Fill and bake

Spoon 1-2 tablespoons of the marinated salmon mixture into each rice-filled nori cup.

Bake the sushi cups for 15–17 minutes, or until the salmon is cooked through and slightly golden on top.

Blend the creamy avocado sauce

While the sushi cups bake, blend together the avocado, Greek yogurt (or sour cream if you desire), cilantro, garlic, lime juice, water, and salt until smooth and pourable. Adjust the water to get your desired consistency.

Top and serve

Once baked, remove the sushi cups from the oven.

Let them cool for a minute, then top each one with diced avocado, a sprinkle of sesame seeds, and a generous drizzle of creamy avocado sauce.

Storage

These baked sushi cups with salmon and avocado are best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.

Tips

Use fresh salmon: The quality of the fish really makes a difference here and make sure to use boneless and skinless salmon.
Cut nori right before using: This keeps it crisp and easier to shape in the muffin tin.
Don’t overbake: Keep an eye on the salmon to make sure it doesn’t dry out—15 to 17 minutes is usually perfect.

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