Mini Baked Chipotle Salmon Sushi Cups. Smoky, slightly spicy, chipotle roasted salmon. Baked until crispy and set over mini cups of steamed rice with candied ginger and my go-to creamy chipotle mayo. These colorful and fresh salmon sushi cups might look fancy, but they’re simple to make, even yummier to eat, plus pretty fun too. We love these sushi cups!
Well, aren’t these cute, different, and fun?! So sushi cups, yes, I know, I’ve said before, if there’s one thing I’m not making at home, it’s sushi. I do think sushi is something you’re best to go out for, BUT, these are different. Totally no-fuss and so easy!
By now we’re all familiar with the salmon bowls I often make. They’ve really become a go-to easy dinner that I can prepare any time. Our favorite variation is either the chipotle salmon bowl or the honey ginger salmon bowl. I make both so often.
If I’m not making a salmon bowl, then it’s for sure salmon tacos. However, sometimes I’ll get the urge to switch things up and do something new and different. The weather last week was so dark and dreary, I wanted to make something fun. Something new to me and exciting. I’ve had this idea written in my notebook for I swear an entire year. So I finally decided to give the “TikTok trend” a try. I was pretty hesitant, as I find most TikTok food trends to be kind of weird, but I ended up loving these! I of course put my own flavors into these, but this is such a fun idea.
Here are the details
You need salmon, of course. Then nori sheets (seaweed), cooked rice, candied ginger, mayo, tamari/soy, chipotle in adobo, and olive oil.
Start with the salmon. I toss mine with mayo, then chipotle chilies in adobo, tamari (you can use soy sauce too, or coconut aminos is also great), and black pepper. It’s a simple seasoning blend, but the chipotle adds so much flavor. You really don’t need much else other than something salty and peppery.
Next is assembly. Grab the nori sheets. If you’re using the large ones, cut them each into 4 squares, then top them with mounds of steamed rice. I like to use sushi rice or jasmine rice. Then press/fit the nori sheets topped with rice into the cupcake molds. If you’re having trouble with the rice sticking to your hands, wet your hands with water and the process will be much easier.
You can use one to two nori sheets, I usually use two per cup.
Don’t stress about making the cup perfect, they’ll all bake up the same in the oven.
Layer the rice with a slice or two of candied sushi-style ginger, then spoon over the seasoned salmon. Before baking I drizzle the cups with oil, either olive oil or sesame. Then bake until the salmon is just cooked, about ten minutes.
Broil at the end to get everything crispy and perfect.
For the creamy chipotle mayo
I mix cream cheese with mayo and chipotle. The cream cheese is the secret and something I’ll often pair with salmon (see these yummy tacos) or use within my Mexican inspired recipes. Cream cheese always makes a delicious sauce! Don’t skip it!
To serve, top with chunks of avocado, then lots of mayo and some green onions. Finish with toasted black and white sesame seeds and tamari on the side for dipping!
So much happening, but easy to throw together any night of the week. And the leftovers are perfect for lunch the following day!
Looking for other salmon recipes? Here are a few…
Lastly, if you make these Baked Chipotle Salmon Sushi Cups, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Baked Chipotle Salmon Sushi Cups
Servings: 12 cups
Calories Per Serving: 217 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 1 1/2 pounds salmon, cut into bite-size chunks
- 2 tablespoons mayo
- 1-2 tablespoons chopped chipotle in adobo
- 2 tablespoons tamari or soy sauce
- kosher salt and black pepper
- 12-24 nori seaweed wraps
- 2 cups cooked rice
- 12 slices sushi ginger
- 1-2 tablespoons olive oil or sesame oil
- green onion, avocado, and sesame seeds, for serving
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- 1. Preheat the oven to 400° F. Lightly oil a cupcake tin. 2. In a bowl, toss the salmon with the mayo, chipotle in adobo, and tamari. Season with pepper. 3. Arrange the nori sheets on a cutting board. Add 3 tablespoons of rice to each, then gently fold and fit into the prepared cupcake molds. If the rice is sticking to your fingers, just wet your hands. Lay 1 to 2 pieces of ginger over the rice, then spoon the salmon chunks evenly over the ginger. Drizzle the tops with olive oil. 4. Bake for 10-15 minutes, until the salmon is cooked to your liking. During the last minute of cooking, switch the oven broil. Broil 1-2 minutes, until crisping. Use a butter knife to lift the cups up, then serve as desired. I do avocado, spicy mayo, green onions, and sesame seeds. Place the tamari on the side for dipping. 5. To make the mayo, melt the cream cheese in the microwave for 20-25 seconds. Whisk in all remaining ingredients.