If you’re looking to wow your friends with a stunning appetizer that feels gourmet but is actually super approachable, you’ve got to try this Baked Salmon Sushi Cups Recipe. These delightful little bites combine the flaky richness of perfectly baked salmon, the tangy pop of sushi rice seasoned with a touch of rice vinegar, and the satisfying crunch of crispy wonton wrappers all wrapped into one beautiful handheld treat. It’s a dish that’s as fun to make as it is to eat, marrying fresh ingredients with bold flavors for a playful twist on traditional sushi.
Ingredients You’ll Need
Each ingredient in this Baked Salmon Sushi Cups Recipe plays a crucial role in crafting the perfect balance of flavors and textures. From the crispy wonton wrappers that serve as the edible cups to the creamy avocado and vibrant green onions that add freshness, every element complements the delicate salmon and seasoned rice perfectly.
- 12 wonton wrappers: These form the crunchy, golden base for your sushi cups and hold all the delicious fillings together.
- 1 lb fresh salmon fillet, skin removed: Choosing fresh salmon ensures moist, tender flakes that are the star of the dish.
- 1 tablespoon olive oil: Used to season the salmon for that perfect, flavorful bake.
- Salt and pepper, to taste: Simple seasonings that enhance the natural flavors without overpowering them.
- 2 cups cooked sushi rice (cooled): A sticky, slightly sweet foundation helped by the rice vinegar seasoning.
- 2 tablespoons rice vinegar: Adds the signature tanginess that defines sushi rice.
- 1 teaspoon sugar: Balances acidity and adds a subtle sweetness to the rice.
- 1/2 teaspoon salt: Brings out the flavor of the sushi rice.
- 1 avocado, sliced: Creamy and mild, avocado complements the salmon beautifully.
- 1/4 cup sliced green onions: Adds freshness and a slight crunch for contrast.
- 1 tablespoon sesame seeds: A nice nutty finish that also gives visual appeal.
- 1 tablespoon soy sauce: Provides an umami punch that ties all the tastes together.
- 1 tablespoon sriracha sauce (optional, for heat): For those who love a bit of spice, this brings a pleasant kick.
- Pickled ginger, for garnish (optional): Offers palate-cleansing bites alongside the sushi cups.
- Wasabi, for garnish (optional): Adds a touch of fiery heat that sushi lovers will appreciate.
How to Make Baked Salmon Sushi Cups Recipe
Step 1: Prepare Your Wonton Cups
Start by preheating your oven to 375°F (190°C). Lightly grease a muffin tin or add paper muffin liners for easier cleanup. Press a wonton wrapper into each muffin cup, gently fitting the edges so they form little cups. Bake these for 8-10 minutes until they are golden, crisp, and perfectly shaped to hold your fillings without breaking. Set them aside to cool while you prepare the other components.
Step 2: Bake the Salmon
Season your fresh salmon fillet generously with olive oil, salt, and pepper. Place it on a baking sheet and bake at the same temperature for 12-15 minutes until it’s cooked through and flakes easily with a fork. Once cooled enough to handle, flake the salmon into bite-sized pieces, ready for assembly.
Step 3: Season the Sushi Rice
In a small bowl, combine rice vinegar, sugar, and salt, stirring until fully dissolved. Fold this seasoning into your cooled cooked sushi rice, ensuring every grain carries that signature sushi rice zing. This simple mixture brings an amazing depth of flavor that turns plain rice into sushi-worthy goodness.
Step 4: Assemble the Sushi Cups
Now comes the fun part! Spoon a small scoop of the seasoned sushi rice into each crispy wonton cup. Top this with a generous amount of flaky salmon, then add one or two slices of creamy avocado. Sprinkle sliced green onions on top for a burst of freshness and color that balances this savory treat.
Step 5: Add the Finishing Touches
Drizzle each cup with soy sauce and, if you like a touch of heat, a little sriracha. Sprinkle sesame seeds over the top to add a lovely crunch and nutty aroma. For an authentic sushi experience, garnish with pickled ginger and a dab of wasabi on the side—although these are optional, they definitely elevate the dish.
How to Serve Baked Salmon Sushi Cups Recipe
Garnishes
Garnishes like pickled ginger and wasabi are traditional accompaniments that brighten the flavor profile of your baked salmon sushi cups. The sharpness of ginger refreshes the palate between bites, while wasabi delivers a spicy punch that awakens the senses. Sprinkle some extra green onions or add thin slices of radish for an elegant touch.
Side Dishes
Pair these sushi cups with a light seaweed salad or miso soup to keep the meal cohesive yet balanced. Simple cucumber sunomono or edamame are also excellent choices that add refreshing textures and complement the savory salmon beautifully without overpowering it.
Creative Ways to Present
For a party, serve the Baked Salmon Sushi Cups Recipe on a large platter lined with shiso leaves or bamboo mats for an authentic Asian vibe. Use small dipping bowls of soy sauce mixed with wasabi on the side for guests to customize each bite. You can even spice things up by swapping the salmon for cooked shrimp or crab to offer variety at your gathering.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the assembled sushi cups in an airtight container in the refrigerator for up to 24 hours. Keep in mind, the wonton cups may lose some crispness, so they’re best enjoyed fresh or reheated gently.
Freezing
This Baked Salmon Sushi Cups Recipe is not ideal for freezing once assembled, as the delicate textures of the wonton wrappers and avocado won’t hold up well. You can freeze the seasoned sushi rice and cooked salmon separately if you want to prep ahead and assemble fresh later.
Reheating
To reheat without sacrificing crunch, warm the baked wonton cups alone in the oven at 350°F (175°C) for about 3-5 minutes. Add the salmon, rice, and garnishes afterward to keep the fresh flavors vibrant and textures enjoyable.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While salmon shines in this recipe, you can try cooked shrimp, crab meat, or even tuna to customize the sushi cups to your taste.
How do I make the sushi rice sticky enough?
Using short-grain rice and properly seasoning it with rice vinegar, sugar, and salt helps give the sushi rice its characteristic stickiness and flavor.
Are wonton wrappers the same as dumpling skins?
Wonton wrappers and dumpling skins are similar, but wonton wrappers tend to be thinner and square-shaped, which makes them perfect for forming these crispy sushi cups.
Can I make the sushi cups vegan?
Yes! Simply substitute the salmon with marinated tofu or a savory mushroom mix, and omit wasabi if you prefer. Avocado and seasoned rice will still make a fantastic vegan option.
How spicy is the sriracha in this recipe?
Sriracha adds a mild to moderate heat that complements the salmon’s richness, but it’s optional and can be adjusted to suit your personal spice preference.
Final Thoughts
This Baked Salmon Sushi Cups Recipe is one of those rare dishes that feels fancy yet is surprisingly easy to make, perfect for sharing with friends or enjoying as a light meal at home. Once you get the hang of building these crispy, flavorful cups, there’s no limit to how you can customize them and impress everyone at your table. Give it a try—you might just discover your new favorite bite!
Print
Baked Salmon Sushi Cups Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 sushi cups
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese
Description
Delightful Baked Salmon Sushi Cups featuring crispy wonton wrappers filled with seasoned sushi rice, flaky baked salmon, creamy avocado, and vibrant toppings. This easy-to-make, crowd-pleasing appetizer combines Japanese flavors with a baked twist, perfect for parties or a fun weeknight dinner.
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 and 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 Oven and Prepare Muffin Tin: 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 one wonton wrapper in each muffin cup, pressing gently to fit snugly. Bake for 8-10 minutes until the wrappers turn golden brown and crispy. Remove from oven and let them cool.
- Prepare 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 until cooked through and flakes easily. Allow to cool slightly, then flake into bite-sized pieces.
- Season Sushi Rice: In a small bowl, combine rice vinegar, sugar, and salt until dissolved. Gently fold this seasoning into the cooled sushi rice to enhance its flavor.
- Assemble Sushi Cups: Spoon a small amount of the seasoned sushi rice into each baked wonton cup. Top with flaked salmon, a slice of avocado, and a sprinkle of green onions.
- Add Sauces and Sesame: Drizzle soy sauce and optional sriracha over each cup, then sprinkle with sesame seeds for added texture and flavor.
- Garnish and Serve: Garnish with pickled ginger and wasabi if desired. Serve immediately to enjoy the crispiness of the wonton cups.
Notes
- Use fresh, high-quality salmon for best flavor and texture.
- Make sure sushi rice is cooled before mixing with vinegar to prevent sogginess.
- Wonton cups are best served immediately to maintain their crispiness.
- Adjust sriracha quantity to control the heat level.
- To make this recipe gluten-free, substitute soy sauce with tamari.
