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Baked Chipotle Salmon Sushi Cups Recipe

ByLucy
Jump to Recipe· 4.4 from 6 reviews

Let me tell you, the Baked Chipotle Salmon Sushi Cups Recipe is one of those dishes that feels both fancy and totally approachable at the same time. The smoky, spicy kick from the chipotle blends beautifully with tender, flaky salmon baked right inside crispy nori cups filled with sushi rice. It’s perfect when you want sushi vibes but crave something warm and comforting — plus, it’s a fun twist that’s always a hit at gatherings or even for an easy weeknight treat.

I stumbled upon this recipe during one of those “what’s in my fridge?” moments, and it instantly became my go-to when I want to impress without sweating it too much. The combo of chipotle’s smokiness with creamy mayo and the fresh crunch of avocado on top? Pure magic. If you’ve been searching for a sushi recipe that’s different, approachable, and downright delicious, you’re going to want to make these sushi cups ASAP.

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Why This Recipe Works

  • Flavor Harmony: The chipotle adds a smoky heat that’s perfectly balanced by creamy mayo and tender salmon.
  • Easy Sushi Twist: Using cupcake molds to shape the nori cups keeps everything neat and makes serving a breeze.
  • Flexible & Fun: It’s quick to bake, customizable, and great for dipping with tamari on the side for extra flavor.
  • Textural Contrast: The crisp nori cups and fluffy rice contrast with the creamy avocado and smooth salmon for an addictive bite.
The image shows small sushi cups made of dark nori seaweed forming the base layer, filled with white rice. On top of the rice are orange-brown cooked salmon pieces arranged in a loose pile. The salmon is drizzled with a light beige creamy sauce and sprinkled with black and white sesame seeds. Small green avocado cubes and thin strips of fresh green scallions are placed on top, adding a fresh pop of color. The sushi cups are presented on a dark wire rack over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Baked Chipotle Salmon Sushi Cups Recipe is chosen not just for flavor but for how it balances texture and taste. Whether it’s the umami from tamari or the hint of sweetness from honey in the chipotle mayo, they all come together to create a well-rounded, exciting dish. When shopping, look for fresh salmon and good-quality chipotles in adobo to make a real difference.

  • Salmon: Fresh, chunked salmon offers tender, flaky texture and rich flavor that bakes perfectly without drying out.
  • Mayo: Adds creaminess and helps bind the chipotle flavors to the salmon.
  • Chipotle in adobo: Smoky, spicy, and slightly tangy, this ingredient is the star that sets the flavor tone.
  • Tamari or soy sauce: Adds salty umami without overwhelming the delicate fish.
  • Nori seaweed wraps: The crispy outer “cup” that holds everything together and gives that essential sushi sea flavor.
  • Cooked rice: Sushi rice is best, sticky enough to mold but fluffy inside the cup.
  • Sushi ginger: A palate cleanser layered inside each cup that adds brightness.
  • Olive or sesame oil: Drizzled on top to help crisp the cups beautifully while baking.
  • Green onion, avocado, sesame seeds: Fresh garnishes that bring crunch, creaminess, and nuttiness to finish each bite.
  • Cream cheese (for chipotle mayo): Melts into the mayo mix, adding richness and smooth texture.
  • Honey: A subtle touch of sweetness that balances the smoky heat.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the reasons I often make this Baked Chipotle Salmon Sushi Cups Recipe is how easy it is to tweak. I love adding a little chopped cilantro or swapping tamari for a gluten-free option. Feel free to spice up the chipotle level or swap out the cream cheese for Greek yogurt to lighten the mayo. Personalizing it makes this recipe feel uniquely yours.

  • Variation: I’ve experimented by adding diced mango on top for a sweet, tropical contrast — it was a delicious twist inspired by a sushi roll I love.
  • Diet modification: Using cauliflower rice instead of sushi rice keeps it low-carb but still flavorful.
  • Make it vegan: Switch salmon for marinated tofu or tempeh and use vegan mayo to accommodate dietary needs.
  • Mild version: If you’re not into spicy, just reduce the chipotle or omit it entirely and use smoked paprika for flavor.

Step-by-Step: How I Make Baked Chipotle Salmon Sushi Cups Recipe

Step 1: Prep & Season the Salmon

Start by preheating your oven to 400°F and lightly oiling a cupcake tin. In a mixing bowl, toss your bite-sized salmon chunks with mayo, chopped chipotle in adobo (adjust amount to your heat preference), tamari, and a pinch of pepper. This ensures the salmon is fully coated and ready to shine when baked.

Step 2: Shape Nori & Rice Cups

Lay out nori sheets on a clean surface. Using wet hands to prevent sticking, scoop about 3 tablespoons of cooked rice onto each nori sheet. Gently press and fold the nori with rice to fit snugly into each cupcake mold—this hold shapes the “cup” for all the delicious filling. Don’t rush here, a well-formed cup makes for a neat presentation and easier eating.

Step 3: Layer Ginger & Add Salmon

Place one or two slices of sushi ginger over the rice in each cup—this surprisingly adds a lovely zing in between bites. Then, spoon the chipotle-seasoned salmon chunks evenly on top. Drizzle a little olive or sesame oil over each cup to help crisp the nori while baking.

Step 4: Bake & Broil for Perfection

Bake the sushi cups for 10 to 15 minutes until salmon is cooked through but still juicy. In the last 1-2 minutes, switch the oven to broil to crisp up the nori edges. Keep a close eye on it here—broiling too long can burn the cups quickly. Once crisped, use a butter knife to gently lift them out of the pan.

Step 5: Whip Up the Chipotle Mayo

While the cups bake, melt cream cheese in the microwave (about 20-25 seconds), then whisk it with mayo, chopped chipotle, tamari, and honey until smooth and creamy. This sauce is the perfect spicy, sweet, and savory dip that ties the whole dish together.

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Tips from My Kitchen

  • Wet Hands for Rice Handling: Always wet your hands slightly when working with sushi rice to prevent it from sticking and make shaping cups easier.
  • Don’t Overbake Salmon: Keep a close eye while baking so the salmon stays moist and doesn’t dry out—10-15 minutes is usually perfect.
  • Careful With Broiling: Broil at the very end for just 1-2 minutes to achieve crisp edges; watch carefully so it doesn’t burn.
  • Lift Carefully: Use a butter knife to gently loosen the sushi cups from the tin so they come out intact without cracks.

How to Serve Baked Chipotle Salmon Sushi Cups Recipe

The image shows small sushi cups arranged on a dark wire grid over a white marbled surface. Each sushi cup has three layers: the bottom layer is dark green seaweed shaped like a cup, filled with white sushi rice as the middle layer, topped with pieces of orange-brown cooked fish, some with creamy light beige sauce drizzled, and garnished with thin green scallion strips and black and white sesame seeds. To the left, part of a blue-rimmed bowl with thin green scallions inside is visible, and on the right, part of a white plate with pawns in a blue pattern peeks into the frame. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top mine with creamy slices of ripe avocado, a sprinkle of toasted sesame seeds for nuttiness, and finely chopped green onions for a fresh bite. These garnishes add color, creaminess, and an extra pop of umami that perfectly compliment the salmon and chipotle flavors. Plus, it looks so inviting on the plate!

Side Dishes

Keep it light and refreshing on the side—something like a simple cucumber salad or a tangy seaweed salad works beautifully. I also like pairing these cups with edamame or lightly pickled veggies to round out the meal without overpowering those fantastic chipotle salmon notes.

Creative Ways to Present

For parties or special occasions, I arrange these sushi cups on a large platter with extra bowls of chipotle mayo and tamari dipping sauce for guests to customize their bites. I’ve even served them atop small leaves of lettuce or shiso for a beautiful and fresh presentation that delights everyone at the table.

Make Ahead and Storage

Storing Leftovers

After making your Baked Chipotle Salmon Sushi Cups Recipe, store leftovers in an airtight container in the fridge up to 2 days. I find that the nori gets a bit softer overnight, so it’s best enjoyed fresh for that crisp texture, but refrigerated cups are still delicious and reheat nicely.

Freezing

I haven’t personally frozen these sushi cups since I prefer their fresh crispness, but if you must, wrap each tightly in plastic wrap before freezing. Just note that the texture of nori and cooked rice will change, often becoming chewy after thawing, so for best results, fresh is always better here.

Reheating

I gently reheat leftovers in a 350°F oven for about 8-10 minutes to warm the salmon through without making the nori too soft. Avoid microwaving since it can make the nori rubbery and the rice gummy. A quick broil at the end for a minute works great to bring back a little crispness.

FAQs

  1. Can I use frozen salmon for the baked chipotle salmon sushi cups?

    Yes, you can use frozen salmon as long as it’s properly thawed and patted dry before preparing. Fresh salmon yields the best texture and flavor, but thawed frozen salmon works well if handled gently to avoid excess moisture.

  2. What can I substitute for chipotle in adobo if I don’t have it?

    If you don’t have chipotle in adobo, smoked paprika with a pinch of cayenne pepper is a great alternative. It’ll give you the smoky flavor and some heat, though not the exact depth of chipotle.

  3. Can I make the sushi cups ahead of time and bake later?

    Absolutely! Assemble the cups up to a day in advance and store covered in the fridge. Bake just before serving for the best texture, especially if you want that crispy edge on the nori.

  4. How spicy is the chipotle mayo, and can I adjust it?

    The chipotle mayo has a smoky, medium heat level that’s easily adjustable depending on how much chipotle in adobo you use. Feel free to start with less and add more gradually to suit your spice tolerance.

Final Thoughts

I hope you’ll give this Baked Chipotle Salmon Sushi Cups Recipe a try because it’s genuinely one of those recipes that brings so much joy without a lot of fuss. It feels like a sushi restaurant treat but made in your own kitchen with love and just a handful of ingredients. Whenever I make it, I enjoy the buzz of excitement from friends and family biting into these smoky, creamy, crispy cups. If you want something delicious, impressive, and totally doable, this recipe is your new best friend in the kitchen.

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Baked Chipotle Salmon Sushi Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 6 reviews
  • Author: Lucy
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 cups
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Japanese Fusion
  • Diet: Gluten Free
Print Recipe

Description

These Baked Chipotle Salmon Sushi Cups combine tender salmon chunks marinated in a smoky chipotle mayo with sushi rice and nori, baked to perfection in a cupcake tin. Finished with ginger, avocado, green onions, and sesame seeds, they make a delightful appetizer or light main dish with a perfect balance of spicy, savory, and fresh flavors.

Ingredients

Salmon Mixture

  • 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, to taste

Sushi Cups

  • 12-24 nori seaweed wraps
  • 2 cups cooked sushi rice
  • 12 slices sushi ginger
  • 1-2 tablespoons olive oil or sesame oil

Garnishes

  • Green onion, sliced, for serving
  • Avocado, sliced, for serving
  • Sesame seeds, for sprinkling
  • Tamari, 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 Oven: Preheat your oven to 400° F and lightly oil a cupcake tin to prevent sticking.
  2. Prepare Salmon Mixture: In a bowl, combine the salmon chunks with 2 tablespoons mayo, 1 to 2 tablespoons chopped chipotle in adobo, and 2 tablespoons tamari. Season with black pepper to taste and mix well to coat evenly.
  3. Assemble Sushi Cups: Lay out the nori sheets on a cutting board. Place 3 tablespoons of cooked sushi rice on each sheet. Wet your hands if the rice sticks and gently shape the rice, then carefully fold the nori and press it into the prepared cupcake molds to form a cup shape. Lay 1 to 2 slices of sushi ginger over the rice, then spoon the chipotle salmon mixture evenly over the ginger layer. Drizzle 1 to 2 tablespoons of olive or sesame oil over the tops.
  4. Bake the Cups: Bake in the preheated oven for 10 to 15 minutes until the salmon is cooked through to your liking. In the last minute, switch the oven to broil and broil for 1 to 2 minutes to crisp the edges of the nori.
  5. Release and Serve: Use a butter knife to carefully lift the sushi cups out of the molds. Serve topped with sliced avocado, green onions, sesame seeds, and a drizzle of the prepared chipotle mayo. Provide tamari on the side for dipping.
  6. Make Chipotle Mayo: Microwave the cream cheese for 20 to 25 seconds to soften. In a bowl, whisk together the softened cream cheese, 1/3 cup mayo, 1 to 2 tablespoons chopped chipotle in adobo, 2 teaspoons tamari, and 1 teaspoon honey until smooth and creamy. Serve as a condiment with the sushi cups.

Notes

  • Use short-grain sushi rice for the best texture and stickiness to hold the cups together.
  • If you prefer less spice, reduce the amount of chipotle in adobo in both the salmon mixture and mayo.
  • Wetting your hands helps prevent rice from sticking when shaping the cups.
  • Sushi cups can be assembled ahead and baked just before serving to save time.
  • For a gluten-free option, use tamari instead of soy sauce.
  • The broil step crisps the edges of the nori for added texture—do not skip it.
  • Leftover chipotle mayo can be stored in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 cup
  • Calories: 280 kcal
  • Sugar: 3 g
  • Sodium: 450 mg
  • Fat: 18 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 2 g
  • Protein: 18 g
  • Cholesterol: 55 mg

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