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

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)

HealthyThandi

Servings

6–8 rice cups

Prep Time

10 minutes

Cook Time

15 minutes

Cuisine

Japanese-inspired

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.

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

Ingredients

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

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    • 2–3 nori sheets, cut into quarters

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    • 200 g salmon, finely chopped or flaked

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    • 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

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    • Avocado, sliced or mashed
    • Optional sriracha mayo drizzle
    • Sesame seeds

    Method

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      1. While the rice is still slightly warm, mix it with rice vinegar and a pinch of salt.

      2. Set aside. This adds flavour and helps the rice bind together.

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      1. Lightly oil a muffin or egg tray.

      2. Place a piece of nori into each cup, allowing the edges to stick out slightly.

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      1. Add about 2–3 tablespoons of rice into each nori-lined cup.

      2. Press the rice down firmly using damp fingers or the back of a spoon.

      3. Compact the rice well so it holds its shape and crisps during baking.

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      1. In a small bowl combine the salmon with soy sauce, sesame oil and honey or sugar.

      2. Add chilli flakes, sriracha or grated garlic or ginger if using.

      3. Mix gently to coat the salmon evenly.

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      1. Spoon a small mound of the marinated salmon on top of each rice cup.

      2. Avoid overpacking so the salmon cooks evenly.

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      1. Preheat the oven to 200°C.

      2. Bake the rice cups for 12–15 minutes until the rice firms up, the salmon cooks through and the nori becomes slightly crisp.

      3. For extra colour, grill for 1–2 minutes at the end while watching carefully.

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      1. Allow the cups to cool for 3–5 minutes.

      2. Top with avocado slices, a drizzle of sriracha mayo and sesame seeds if desired.

      3. Serve warm.
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