Name: Crispy Rice & Seaweed Salmon Bakes (Sushi-Inspired Rice Cups)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6–8
Cuisine: Japanese-inspired
Ingredients: 1½–2 cups cooked sticky rice or sushi rice; 1 tsp rice vinegar (optional); Pinch of salt; 2–3 nori sheets, cut into quarters; 200 g salmon, finely chopped or flaked; 1½ tbsp soy sauce or tamari; 1 tsp sesame oil; 1 tsp honey or sugar (optional); Optional additions:; Pinch chilli flakes or sriracha; Small amount grated garlic or ginger; Avocado, sliced or mashed; Optional sriracha mayo drizzle; Sesame seeds

Crispy Rice & Seaweed Salmon Bakes (Sushi-Inspired Rice Cups)

These crispy rice and seaweed salmon bakes are a fun, sushi-inspired dish that turns simple ingredients into a flavour-packed bite. Made with sticky rice, nori and savoury marinated salmon, they bake into crispy rice cups with a soft, umami-rich centre.

The rice firms up and crisps slightly in the oven while the salmon cooks gently on top, creating a perfect balance of textures. Finished with creamy avocado and optional sesame seeds or sriracha mayo, each bite delivers a satisfying mix of crisp rice, savoury salmon and fresh toppings.

They’re ideal for using up leftover rice, require minimal prep and can be made ahead for easy lunches or snacks. These rice cups also freeze well, making them a convenient protein-rich option to keep on hand.

Crispy Rice & Seaweed Salmon Bakes (Sushi-Inspired Rice Cups)

Rated 5.0 stars by 1 users

Cuisine

Japanese-inspired

Author

HealthyThandi

Servings

6–8 rice cups

Prep Time

10 minutes

Cook Time

15 minutes

Crispy baked rice cups topped with marinated salmon and wrapped in nori. A sushi-inspired dish that’s easy, protein-rich and perfect for meal prep.

Image of Crispy Rice & Seaweed Salmon Bakes (Sushi-Inspired Rice Cups)

Ingredients

Rice Base

1½–2 cups cooked sticky rice or sushi rice
1 tsp rice vinegar (optional)
Pinch of salt

Seaweed

2–3 nori sheets, cut into quarters

Salmon Topping

200 g salmon, finely chopped or flaked

Marinade

1½ tbsp soy sauce or tamari
1 tsp sesame oil
1 tsp honey or sugar (optional)
Optional additions:
Pinch chilli flakes or sriracha
Small amount grated garlic or ginger

To Finish

Avocado, sliced or mashed
Optional sriracha mayo drizzle
Sesame seeds

Method

Prepare the Rice

While the rice is still slightly warm, mix it with rice vinegar and a pinch of salt.
Set aside. This adds flavour and helps the rice bind together.

Prepare the Muffin Tray

Lightly oil a muffin or egg tray.
Place a piece of nori into each cup, allowing the edges to stick out slightly.

Form the Rice Cups

Add about 2–3 tablespoons of rice into each nori-lined cup.
Press the rice down firmly using damp fingers or the back of a spoon.
Compact the rice well so it holds its shape and crisps during baking.

Prepare the Salmon

In a small bowl combine the salmon with soy sauce, sesame oil and honey or sugar.
Add chilli flakes, sriracha or grated garlic or ginger if using.
Mix gently to coat the salmon evenly.

Assemble the Cups

Spoon a small mound of the marinated salmon on top of each rice cup.
Avoid overpacking so the salmon cooks evenly.

Bake

Preheat the oven to 200°C.
Bake the rice cups for 12–15 minutes until the rice firms up, the salmon cooks through and the nori becomes slightly crisp.
For extra colour, grill for 1–2 minutes at the end while watching carefully.

Finish and Serve

Allow the cups to cool for 3–5 minutes.
Top with avocado slices, a drizzle of sriracha mayo and sesame seeds if desired.
Serve warm.

Recipe Note

Sticky rice or sushi rice works best because it holds together when pressed.
Pressing the rice firmly helps create crispy edges during baking.
Avoid overfilling the salmon topping so the rice cups stay balanced.
Grilling briefly at the end adds colour and slight crispness.
These rice cups can be served warm or at room temperature.

Storage

Store in an airtight container in the refrigerator for up to 2–3 days.
They can be frozen without avocado for up to 1 month.
Reheat in the oven or air fryer to restore crispness.