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Mini Salmon Sushi Nori Cups

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 14


  • BUBBL’R triple berry breez'r for serving
  • 2 tbsp. butter softened
  • 1 lb. salmon skin removed and finely cubed
  • 2 tbsp. soy sauce
  • 2 tbsp. Japanese mayo or regular mayo
  • 1 tbsp. apple cider vinegar
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 1 ½ cups sushi rice cooked
  • 2 tbsp. rice vinegar
  • 8-12 nori seaweed wraps


  • Preheat oven to 400F. Grease a muffin tin with butter. Place in the freezer while you prepare the salmon.
  • In a large bowl, combine the finely chopped salmon, soy sauce, mayo, apple cider vinegar, salt, and black pepper. Toss together until all ingredients are well combined.
  • Use kitchen scissor to carefully cut the nori wraps into 4 equal-sized squares. Each square should be about 3-4" inches.
  • Remove the muffin tin from the freezer. Working one cup at a time, place 2 nori squares over a muffin tin cup then add 2-3 tbsp. cooked sushi rice in the center.
  • Use the back of a spoon to push the rice and nori squares into the muffin tin. This helps the nori squares to not break.
  • Spoon 1-2 tbsp. of the salmon on top of the rice. Repeat with remaining muffin cups.
  • Bake for 12-15 minutes.
  • (Optional) Garnish with scallions, avocado, and spicy mayo to serve.
  • Enjoy with BUBBL’R Triple Berry for a complimentary refreshment!