Salmon Crispy Rice Cups

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I’ve been obsessed with crispy rice lately, and I just had to share this muffin tin method with you.

These salmon crispy rice cups are basically everything I love about crispy rice turned into the perfect little party bite. You get that insanely crunchy caramelized rice base with two different salmon toppings (one teriyaki, one spicy mayo), and they’re ridiculously easy to make. Like, baked in a muffin pan easy.

The real MVP here is the sushi rice. I know some people skip the seasoning step, but don’t do that! Mixing rice vinegar, sugar, salt, and furikake (a savory Japanese rice seasoning) into your rice takes it from basic to incredible. That combo gives you this sweet, salty, umami punch that makes the rice impossible to stop eating even before you add the salmon.

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What are salmon crispy rice cups?

Salmon crispy rice cups are bite-sized crispy rice salmon bites baked in a muffin tin. You press seasoned sushi rice into each cup, crisp it until the edges go golden, then pile on spicy mayo salmon and teriyaki salmon. Think of them as handheld salmon cups that give you everything you love about a crispy rice appetizer, with way less effort than rolling sushi.

What Makes These Salmon Crispy Rice Cups So Good

First off, the texture. You’re getting crispy, golden edges on the outside with that slightly chewy sushi rice on the inside. It’s the same vibe as my Spicy Salmon on Crispy Rice, but in cute little cup form.

Then there’s the two-topping situation. I’m giving you options because variety is the spice of life, right?? The teriyaki version uses Bachan’s Japanese BBQ Sauce, which is sweet, savory, and perfect. The spicy mayo version mixes Kewpie mayo with Sriracha for that creamy heat we all know and love. Both are mind-blowing 🔥

Tips for Making Salmon Crispy Rice Cups

1. Use Short Grain Rice

This is super important! Short grain rice (also called sushi rice) gets sticky and holds together way better than long grain rice. If you’re making rice regularly, check out my guide to the Best Rice Cookers on Amazon to find one that works for you.

2. Season the Rice While It’s Hot

Don’t wait for your rice to cool down before adding the vinegar mixture. Pour it in right after cooking and mix it up. The hot rice absorbs all those flavors better, giving you that authentic sushi rice taste.

3. Oil Your Muffin Pan Generously

I like using roasted sesame oil because it adds extra flavor, but any neutral oil works too. You want these cups to pop out easily without sticking, so don’t be shy with the oil.

4. Press Firmly with a Shot Glass

When you’re making the divot in each rice cup, really press down with that shot glass. This creates a good well for your salmon and helps compact the rice so it gets extra crispy. If you love crispy rice recipes, you’ve gotta try my Crispy Rice Sushi Bake too!

5. Only Bake the Teriyaki Cups First

This is key! The teriyaki salmon needs to cook through, but the spicy mayo salmon is already raw-grade, so you add that one AFTER baking. I know it sounds a little weird, but trust me on this.

Storage & Leftovers

These salmon crispy rice cups are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 24 hours. The rice will soften a bit, but you can pop them in a 375°F oven for about 10 minutes to crisp them back up. Just note that the spicy mayo salmon topping should only be kept if you’re using sushi-grade fish and plan to eat it within a day.

For meal prep purposes, I’d recommend making just the rice cups and storing those separately, then adding your salmon toppings fresh when you’re ready to serve.

Ingredients

SUSHI RICE:

• 1 cup short grain white rice
• 3 tbsp rice vinegar
• 1.5 tbsp granulated sugar
• 1 tsp salt
• 2 tbsp furikake
• 6 pieces Korean seaweed snacks

SALMON:

• 1/2 lb sushi grade salmon
• 1 tbsp Bachan’s Original Japanese BBQ Sauce (or teriyaki sauce)
• 1 tbsp Kewpie Mayo
• 1 tbsp Sriracha
• 1 scallion, chopped

Substitution notes: If you can’t find Bachan’s, any teriyaki sauce works. For the seaweed, those little Korean seaweed snack packs are perfect, but regular nori sheets work too (just cut them to fit).

Equipment

• Rice Cooker
• Mixing Bowls
• Muffin Pan
• Plastic Wrap

Instructions

1. Preheat your oven to 400°F and start cooking the rice in your rice cooker.
2. Slice the salmon into small cubes, then divide it evenly between two bowls.
3. Mix Bachan’s Original Japanese BBQ Sauce (or teriyaki sauce) into the first bowl, stirring until the salmon is completely coated. Set aside.
4. Combine Kewpie mayo, Sriracha, and chopped scallions in the second bowl with the remaining salmon. Mix with a spoon until completely coated, then cover with plastic wrap to keep it from drying out.
5. Transfer the cooked rice immediately into a mixing bowl and let it cool for a few minutes. In a separate small bowl, mix together the rice vinegar, sugar, and salt until dissolved, then pour it into the rice and mix well. Add the furikake and mix it in.
6. Oil your muffin pan generously. I love using roasted sesame oil for extra flavor, but any neutral oil works great.
7. Place a piece of seaweed in each muffin slot, then spoon some seasoned rice on top. Use a shot glass to press down firmly in the middle, creating a divot for the salmon. Repeat for all 6 cups.
8. Fill 3 of the rice cups with the teriyaki salmon mixture, then put the entire muffin pan into the oven for 25-30 minutes until the edges are golden and crispy.
9. Remove the pan from the oven and carefully take out the crispy rice cups. Let them cool for a few minutes. Spoon the Sriracha mayo salmon into the remaining 3 unbaked rice cups, and optionally top with more chopped scallions.

These salmon crispy rice cups are perfect for game day, potlucks, or just when you want to impress people without too much effort. If you’re into fun Asian-inspired fusion recipes like this, you’ll probably love my Kimchi Fried Rice Waffles too! Or if you love easy rice dishes, my Easy Japanese Fried Rice Recipe is another weeknight winner.

For a larger-format option that feeds a crowd from one pan, the Fresh Crab Sushi Bake layers a creamy snow crab mixture over furikake rice and bakes until bubbly, then everyone scoops it onto seaweed sheets.

The combo of crispy rice, seasoned sushi rice, and two different salmon flavors makes these so fun to serve. Plus, the muffin tin method means you can make a bunch at once without having to pan-fry individual portions. Would you go for the teriyaki or spicy mayo version? Let me know! 😋

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