# Crack Salmon Sushi Cups

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.

- **Prep:** 15 min · **Cook:** 15 min · **Total:** 30 min
- **Servings:** 4
- **Difficulty:** Easy
- **Cuisine:** Asian Fusion
- **Category:** Appetizers
- **Video:** [Skip the Sushi Takeout: 5 Crispy Homemade Recipes](https://www.youtube.com/watch?v=Cl1CMqZwGCg&t=7s) (recipe starts at 0:07)
- **Recipe page:** https://webspoon.world/recipes/crack-salmon-sushi-cups/

## Ingredients

### Glazed salmon

- 350 g salmon (skin off, 1 cm cubes)
- 1 tsp garlic powder
- 1 tsp dried ginger powder
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey

### Cups

- nori (small squares, one per cup)
- 2 cups cooked sushi rice (leftover rice works)
- sesame seeds (a pinch per cup)
- finishing sauce (sesame oil + soy + honey + sriracha, mixed — optional)

## 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. _(timer: 15 min)_
8. Finish with a drizzle of sesame oil, soy, honey and sriracha, mixed.

## Nutrition (per serving, estimated)

- Calories: 340
- Protein: 20g
- Fat: 20g
- Carbs: 21g
- Fiber: 1g
- Sugar: 6g
- Sodium: 720mg

## FAQ

### 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.

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Source: [Crack Salmon Sushi Cups — Webspoon World](https://webspoon.world/recipes/crack-salmon-sushi-cups/)