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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…
Sheet Pan Chipotle Salmon Tacos with Pineapple Jalapeño Salsa
Parchment Baked Roasted Red Pepper Salmon
Coconut Curry Salmon with Garlic Butter
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.
Ingredients
- 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
Chipotle Mayo
- 1/3 cup mayo
- 1/3 cup cream cheese
- 1-2 tablespoons chopped chipotle in adobo
- 2 teaspoons tamari or soy sauce
- 1 teaspoon honey
Instructions
- 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.
I made this recipe and had trouble keeping the seaweed from crumbling – I did use two pieces and followed directions. Is there something else I should do to keep this from happening?
Hi! You could maybe dunk them in water before working with the seaweed! xT
Do you think tuna would work in this recipe instead of salmon? Any changes you would make if using tuna? Thanks Tieghan!
I’ve personally never tried this with tuna but I think that should turn out fine! Let me know how it goes! xT
I made this last night and it turned out amazing! I did not experience it falling apart like others, but I’d recommend: don’t spray the pan before laying down the nori sheets (they are dry and won’t stick, so they don’t need oil and it can contribute to the sogginess), and use sushi rice instead of jasmin or basmati. Sushi rice is stickier and holds together a lot better, preserving the structure of the “cups”. Otherwise, delicious!!
Hi Jessica,
Happy Friday! I am thrilled to hear that this recipe was a winner, thanks a lot for making it and sharing your review!🍓🍑 xT
Yummy Yummy Flavors, quick and easy to put together. My seaweed wraps got soggy as they sat out, but I don’t know how you can get around that. Loved this recipe. Will definitely make again.
Hey Alicia,
Amazing!! Thank you so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! xx
These were SO good. My family loved them. They looked like such a fancy meal, yet were so easy to make! The spices were delish and surprising… will definitely be adding this to the rotation!
Hi Heidi,
Happy Monday!!😎 I appreciate you making this recipe and your feedback, so glad to hear that it turned out well for you! xT
We loved this! What a fun idea and good flavors. I reduced the chipotle to 1/2 Tbsp for my toddler, and it was still plenty spicy. Thanks for the recipe!
Hi Aubrey,
Happy Monday!!😎 I appreciate you making this recipe and your feedback, so glad to hear that it turned out well for you! xT
Absolutely Devine! Made these today and a definite thumbs up from the whole family, I was so pleased with how they turned out, will be making these again without a doubt. Thanks for sharing your delicious recipes, I’m yet to try one that I haven’t loved 😋
Hi Helen,
Happy Sunday!! So glad to hear you enjoyed this recipe, thanks a lot for making it and your review! xT
What an amazing NEW way to cook salmon! This will be on repeat for us….and chipotle with adobe sauce–where have you been all my life??? First time cooking with it, and definitely not last. Thank you, Teighan, for keeping my cooking fresh, new and yummy!
Hey Susan,
Thanks so much!! I love to hear that this recipe turned out well for you and I appreciate you making it! Have a great weekend:)
Would these be suitable to freeze and reheat?
Hi Kylie,
Sorry, I would not recommend that for this recipe! Please let me know if I can help in any other way! xx
I made this last night and it is hands down one of the most delicious recipes I’ve ever made. Absolutely wonderful! I just used the sauce from the chipotle peppers in adobo rather than chopping up the peppers in the sauce so that it wasn’t too spicy for me. It still had a nice kick without being overpowering. So good and easily rivals any high-end sushi restaurant I’ve been to!
Hey Brandy,
Happy Wednesday!🌤️🌸 I appreciate you making this recipe and your comment, so glad to hear that it turned out well for you! xx
Made it tonight for dinner. So yummy and so easy. Will def be going into our regular dinner rotation.
Hey Gaby,
Happy Memorial Day!!🇺🇸🎆 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it! xT
This recipe was a total flop. The cups didn’t come together because the nori was totally soggy and I had to scoop them out with two spoons, only to have them fall apart on the plate.
Hi Heather,
So sorry to hear this recipe was not enjoyed. Was there anything you may have adjusted? The baking process should have really helped to bake up the nori cups! Let me know how I can help! xT
Hey Heather,
I had the same issue. The nori didn’t hold its shape at all. I sprayed the baking sheet with Pam which I think made it soggy.
I had the same problem. I followed the recipe exactly. The cups totally fell apart because the nori was soggy. Still tasted good but looked like a mess.
So sorry to hear this Hope!! Please let me know how I can help for next time! xx
I am making these for a party tonight. Can I prep the cups without the olive oil a few hours in advance?
Hi Amy,
Sure, that would work well for you! Please let me know if you give this recipe a try, I hope it turns out well for you! xT
Cannot wait to try this. Will report back. XX
Thanks so much Linda!! I hope you love this recipe:) xT
Delicious! My nori didn’t quite crisp up but regardless the flavor of everything and ease of the recipe was awesome!
Hi Jules,
Happy Thursday! I am so glad to hear that this recipe was enjoyed, thanks a lot for making it:)