Tasty Chipotle Salmon Sushi Cups

Chipotle Salmon Sushi Cups are my go-to solution for satisfying sushi cravings when I want something quick and enjoyable. They're ideal for parties or casual dinners and make sushi a fun, hands-on experience. Packed with spicy chipotle salmon wrapped in crispy nori and warm rice, these cups are bursting with flavor and delightful texture in every bite.

The first time I brought these to game night, they vanished fast. Everyone kept coming back for more of the crispy nori edges and the smoky mayo drizzle.

Ingredients

• Salmon cut into small pieces: This is your main protein, so pick the freshest skinless salmon you can find and cut it evenly for uniform baking
• Mayo: It adds creaminess and helps the chipotle stick to the fish. I prefer Japanese Kewpie for added richness
• Chipotle in adobo: It delivers a smoky kick and rich flavor to both the salmon and mayo. Choose whole chipotles from a can for the best taste
• Tamari or soy sauce: It adds salty umami and balances the spicy mayo. Go for low sodium if you want a lighter flavor
• Kosher salt and black pepper: Key seasonings to take everything up a notch. Freshly ground pepper gives it a bright touch
• Nori seaweed sheets: Get sushi sheets and cut them to fit your muffin tin, or grab pre-cut snack-sized nori for ease
• Cooked rice: Use sushi or short-grain rice for that sticky texture. Lightly season it with rice vinegar if you want that classic sushi taste
• Sushi ginger: It brings a zesty kick to the cups. Grab the sweet pink slices from the Asian section
• Olive oil or sesame oil: A quick drizzle adds richness and helps crisp the tops. Choose sesame for a more traditional sushi vibe
• Green onion avocado and sesame seeds: They add color and flavor. Make sure your avocado is ripe but not mushy
• Mayo and cream cheese: These are the base for your chipotle mayo topping. Full-fat cream cheese melts best
• Honey: It balances out the heat and salt with a touch of sweetness

Instructions

Prepare the Pan:

Lightly coat your cupcake tin with oil so the cups won’t stick. Pay extra attention to the sides and bottom

Mix the Salmon:

Combine the salmon pieces with mayo, chopped chipotle in adobo, and tamari. Toss in a pinch of black pepper and mix thoroughly. You want every piece coated to maximize flavor

Shape the Nori Cups:

Lay the nori sheets on a cutting board. Place about three tablespoons of rice in the center of each nori sheet. Wet your fingers to avoid sticking and gently press the rice into a circle resembling a cupcake mold. Carefully fold the nori and rice into the cupcake molds, making sure to keep even edges

Layer Ginger and Salmon:

Add one or two slices of sushi ginger on top of the rice in each cup. Spoon the chipotle salmon mixture on top, dividing it equally. Press it down lightly so it settles

Drizzle with Oil and Bake:

Lightly drizzle olive oil or sesame oil on each cup. Bake in a preheated oven at 400 degrees for ten to fifteen minutes, until the salmon is just cooked

Broil for Crispness:

Switch your oven to broil for the last one to two minutes. Keep an eye on it. You want the tops to be crispy, not burnt

Make the Chipotle Mayo:

While the cups bake, melt cream cheese in the microwave for about twenty seconds, then mix it until smooth. Combine mayo, chipotle in adobo, tamari, and honey. Whisk until creamy and well combined

Serve the Cups:

Run a butter knife around each cup to lift it out. Arrange them on a platter and top with chipotle mayo, avocado slices, sesame seeds, and green onion. Serve tamari on the side for dipping

Nori is my secret favorite here. I love how it crisps up and gives that roasted umami hit with every bite. Whenever my niece visits, she asks for extra nori because she loves munching on the crunchy edges while we finish putting the rest together.

Storage Tips

Keep any leftover sushi cups in a sealed container in the fridge for up to two days. To reheat, pop them in a toaster oven briefly to restore their crispness and fresh flavors. You can also make the chipotle mayo in advance and keep it in the fridge for up to four days.

Ingredient Substitutions

If you can't find chipotle in adobo, you can use sriracha or a pinch of smoked paprika with red pepper for heat. Any firm fish can be used instead of salmon. For a plant-based option, try flaked jackfruit or tofu cubes. The mayo topping works well with dairy-free alternatives like vegan cream cheese and vegan mayo.

Serving Suggestions

These cups pair nicely with a simple green salad dressed lightly with rice vinegar and sesame oil. For a fun touch, let guests add their own toppings with extra avocado or cucumber slices. They also make a fantastic starter before an Asian-inspired meal.

Seasonal Adaptations

In summer, swap avocado for mango for a bright and sweet contrast. During spring, add quick-pickled carrots for extra crunch and color. For a fall twist, roast a thin slice of sweet potato beneath the salmon.

Success Stories

A friend made these for her baby shower and prepped everything the day before, keeping the rice and salmon separate until she was ready to bake. Everyone asked for the instructions afterward. One of my favorite meal prep tips is to double the salmon mixture and freeze it for faster meals later on.

Freezer Meal Conversion

Assemble the sushi cups up to the baking step, then freeze them flat in the cupcake tray. Once solid, transfer them to an airtight bag or container. They can be baked straight from frozen; just add four to five minutes to the baking time and cover with foil for the first half of cooking.

These sushi cups are a simple and tasty way to enjoy bold flavors at home. They're great for sharing or meal prep and always a crowd-pleaser.

Common Recipe Questions

→ Can I use another type of fish besides salmon?

Sure, you can swap out salmon for tuna or cooked shrimp to keep a similar texture and taste. Just make sure the seafood is fresh and cut into small pieces to bake evenly.

→ What type of rice works best?

Sushi rice’s stickiness is perfect, but short-grain white rice will also work. Give the rice a light seasoning with rice vinegar and salt to enhance the flavor.

→ How do I keep the nori cups crisp?

Bake the cups until the edges of the nori are crispy, then finish with a quick broil. Serve right away to keep them crunchy.

→ Can these be made ahead?

They're best fresh, but you can prepare the salmon, rice, and chipotle mayo beforehand. Just assemble and bake right before serving for the best taste.

→ Are there alternatives for chipotle in adobo?

You can replace it with sriracha or a mild chili paste. Adjust the amount to match your preferred spice level.