Crack salmon sushi cups are baked muffin-tin sushi: dice 350 g of salmon, glaze it with soy, honey, rice vinegar, garlic and ginger, pile it over pressed sushi rice in nori-lined cups and bake 15 minutes at 180 °C. Crispy nori edges, sticky glaze, party-ready in about half an hour. Makes a muffin tin’s worth — serves 4.
Instructions
- 1
Skin the salmon — a quick pass with a kitchen torch loosens the skin so it peels right off.
- 2
Dice it into 1 cm cubes and toss into a bowl.
- 3
Add the garlic powder, ginger, olive oil, soy sauce, rice vinegar and honey; mix until every piece is glossy.
- 4
Line each muffin-tin cup with a small square of nori.
- 5
Spoon in cooked rice and press it down gently — a soft base, not packed tight.
- 6
Pile the glazed salmon on top and sprinkle with sesame seeds.
- 7
Bake at 180 °C until golden and sizzling.
15:00 - 8
Finish with a drizzle of sesame oil, soy, honey and sriracha, mixed.
Watch the video
Frequently Asked Questions
Is the salmon fully cooked?
Yes — 15 minutes at 180 °C cooks 1 cm salmon cubes through; this isn’t raw sushi. The glaze keeps them from drying out. Only add time if your cubes are much bigger than a centimeter.
Can I use leftover plain rice instead of sushi rice?
Yes — the video does exactly that. Sushi rice holds the cup shape a bit better because it’s stickier, but any cooked short- or medium-grain rice pressed gently into the nori works.
Why line the cups with nori?
The nori square is the “wrapper” of this deconstructed sushi — it holds the rice and salmon together, crisps at the edges in the oven and adds the ocean-salty note a sushi roll would have. Silicone tins release the cups easiest.