I love how this recipe comes together — tender, flavorful salmon meets creamy avocado and sticky sushi rice, all baked into bite-sized sushi delights. It’s fun to make, easy to serve, and always a hit whenever I bring it to the table.
Why You’ll Love This Recipe
I know I’ll keep coming back to this one because:
It’s incredibly easy to whip up — perfect when I want something impressive without complicated steps.
The flavor combination is delicious — savory salmon, creamy avocado, nutty sesame seeds, all wrapped in crisp nori.
It looks beautiful — the colors pop and the presentation makes it feel special.
It works for so many occasions — casual weeknights, appetizers for guests, or a fun weekend experiment.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
500 g (about 1.1 lb) fresh salmon fillet, skin removed and cut into bite-sized cubes
1 tbsp sesame oil
1½ tbsp low-sodium soy sauce
1–2 tsp coarse chili powder (or your preferred chili seasoning)
1 tsp garlic powder
1 tsp smoked paprika
½ tsp salt
1½ cups cooked sushi rice (short-grain), cooled
3 full sheets of nori (seaweed), each cut into 4 squares (makes 12 squares total)
⅓ cup Kewpie mayo (or regular mayonnaise)
1 tbsp sriracha sauce
2 tsp honey
Juice of ½ lime
¼ cup cucumber, finely diced
1 avocado, diced
2 tbsp chopped spring onion (scallions)
Sesame seeds (to taste)
Directions
Preheat your oven to 200 °C (400 °F) and line or lightly grease a 12-slot muffin tin.
In a bowl, combine the salmon cubes with sesame oil, soy sauce, chilli powder, garlic powder, smoked paprika, spring onion (half of the amount) and salt. Mix well and set aside to marinate briefly.
Make the spicy mayo sauce by whisking together the Kewpie mayo, sriracha, honey and lime juice in a small bowl—set aside.
Cut each nori sheet into four equal squares so that you have 12 squares total.
Take the cooled sushi rice and divide it so that each nori square gets about 2 – 3 tablespoons. Press the rice into the centre of each nori square and then press the nori-rice piece into one of the muffin tin cups so the edges of the nori form a little cup.
Into each nori-rice cup place about 4-5 cubed pieces of the marinated salmon and a bit of diced cucumber.
Place the muffin tin into the oven and bake for about 15 minutes (you may broil for 1-2 minutes at the end if you want a slight golden top).
Remove from the oven and allow to cool for a few minutes. Then top each sushi bite with a small slice of avocado, a drizzle of the spicy mayo sauce, remaining spring onion, and a sprinkle of sesame seeds.
Serve immediately while warm.
Servings and Timing
Serves: 4 people (makes about 12 sushi bites)
Total time: approx. 30 minutes (including prep & bake)
Variations
I like to customize this depending on mood or what I have in the fridge. Here are some ideas:
Swap the salmon for tuna or shrimp if preferred.
Use a teriyaki glaze or sweet-chilli sauce instead of the spicy mayo for different flavour profiles.
Add cucumber matchsticks, pickled ginger or thinly sliced scallions for extra crunch and brightness.
For a vegetarian twist: replace the fish with marinated tofu or roasted vegetables.
Storage/Reheating
If there are leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat and maintain some of the crisp, I place them in a pre-heated oven at 175 °C (350 °F) for about 10 minutes. They can also be enjoyed cold if preferred.
FAQs
What are Oven-Baked Salmon Sushi Bites?
Oven-Baked Salmon Sushi Bites are a creative mash-up of sushi flavours and baking convenience. They feature seasoned salmon, rice, avocado and nori, baked into small bite-sized pieces that are easy to serve and share.
How do I make the perfect version of this dish?
I find the key is in cooling the sushi rice before assembling, using sushi-grade salmon if available for freshness, and baking just until the salmon is cooked through (but not over-cooked) so it stays moist. Also, cutting the nori into manageable squares helps with clean bites.
Can I customize these bites to my taste?
Absolutely. You can switch up the toppings (sesame seeds, scallions, pickled ginger), change the sauce (spicy mayo, teriyaki), or use different proteins (tuna, tofu, shrimp) or go all vegetarian. The structure stays the same, the flavour boundary is wide.
What side dishes pair well with these sushi bites?
I like to serve them with light sides like a simple cucumber salad dressed with rice vinegar, steamed edamame sprinkled with sea salt, or a bowl of miso soup. These sides complement without overwhelming the bites.
Are there any tips for choosing ingredients?
Yes — I always choose fresh salmon if possible (sushi-grade is ideal if eating raw, but since we’re baking it, just high quality fresh works). For the rice, short-grain sushi rice works best because it’s stickier. I pick a ripe avocado (slightly yields to gentle pressure) for creaminess. Also I use low-sodium soy sauce so the final dish isn’t overly salty.
Conclusion
I thoroughly enjoy making these Oven-Baked Salmon Sushi Bites because they bring together the best of sushi in a much simpler, baked form. They’re versatile, visually appealing, and perfect for both everyday dinners and special occasions. I encourage you to give them a try, tailor them to your taste, and watch them become a favourite in your recipe rotation.
These Oven‑Baked Salmon Sushi Bites bring together tender, flavorful salmon and creamy avocado in sticky sushi rice, all wrapped in nori and baked into delicious bite‑sized sushi‑inspired treats.
Ingredients
500 g (≈ 1.1 lb) fresh salmon fillet, skin removed and cut into bite‑sized cubes
1 Tbsp sesame oil
1½ Tbsp low‑sodium soy sauce
1‑2 tsp coarse chili powder (or preferred chilli seasoning)
1 tsp garlic powder
1 tsp smoked paprika
½ tsp salt
1½ cups cooked sushi rice (short‑grain), cooled
3 full sheets of nori (seaweed), each cut into 4 squares (makes 12 total)
⅓ cup Kewpie mayo (or regular mayonnaise)
1 Tbsp sriracha sauce
2 tsp honey
Juice of ½ lime
¼ cup cucumber, finely diced
1 avocado, diced
2 Tbsp chopped spring onion (scallions)
Sesame seeds, to taste
Instructions
Preheat oven to 200 °C (≈ 400 °F) and line or lightly grease a 12‑slot muffin tin.
In a bowl, combine the salmon cubes with sesame oil, soy sauce, chili powder, garlic powder, smoked paprika, half of the spring onion and salt; mix well and set aside to marinate briefly.
In a small bowl, whisk together the Kewpie mayo, sriracha, honey and lime juice to create the spicy mayo sauce; set aside.
Cut each nori sheet into four equal squares so that you have 12 squares total.
Divide the cooled sushi rice among the nori squares (about 2‑3 tablespoons each). Press each rice portion into the centre of a nori square, then place each into the muffin tin slot so the nori edges form a little cup around the rice.
Into each nori‑rice cup add about 4‑5 cubes of the marinated salmon and a little diced cucumber.
Bake in the preheated oven for ~15 minutes. If you like a golden top, optionally broil for 1‑2 minutes at the end.
Remove from oven and allow to cool for a few minutes. Then top each bite with a slice or two of avocado, a drizzle of the spicy mayo sauce, remaining spring onion, and a sprinkle of sesame seeds.
Serve immediately while warm.
Notes
This recipe is inspired by the viral baked salmon sushi cup trend (sometimes called “sushi cups”). :contentReference[oaicite:0]{index=0}
Any short‑grain or sushi rice helps achieve the proper texture because it sticks and shapes well. :contentReference[oaicite:1]{index=1}
If you don’t have sushi‑grade salmon, baking it fully (instead of raw) ensures safe consumption. Many recipes use cooked or baked salmon in these cups. :contentReference[oaicite:2]{index=2}
Feel free to skip the rice for a low‑carb version — just press the nori into muffin molds and fill with salmon mix. :contentReference[oaicite:3]{index=3}
