Description
These Easy Baked Salmon Sushi Cups are a creative and delicious twist on traditional sushi, featuring sushi rice and a spicy salmon mixture baked in nori cups. Perfect as a party appetizer or a fun meal, they combine tender salmon with creamy, spicy mayo and savory soy flavors, all baked to golden perfection for a crispy finish.
Ingredients
Units
Scale
Salmon Mixture
- 1 lb salmon, cubed
- 1 tbsp light soy sauce
- 1 tbsp Kewpie Mayo
- 1 tbsp Sriracha
- 1 tsp sesame oil
Sushi Rice
- 1 1/2 cup uncooked sushi rice
- 1 tablespoon rice vinegar
- 2 teaspoon white sugar
Other Ingredients
- 3 large nori sheets
- Furikake, for garnish
- 1 green onion, for garnish
- Cooking spray
Instructions
- Cook Sushi Rice: Prepare the sushi rice according to the package instructions until fully cooked and tender.
- Season the Rice: In a microwave-safe bowl, mix the rice vinegar with white sugar and microwave for about 30 seconds until the sugar dissolves. Pour this mixture over the cooked rice and stir well to combine. Set aside.
- Preheat Oven: Set your oven to 400℉ (204℃) so it’s ready for baking the sushi cups.
- Prepare Salmon Mixture: In a bowl, combine the cubed salmon with light soy sauce, Kewpie mayo, Sriracha, and sesame oil. Mix thoroughly until evenly blended and set aside.
- Cut Nori Sheets: Slice the nori sheets into 4 rectangles or squares large enough to line each muffin tin cup.
- Assemble Sushi Cups: Lightly grease the muffin tin with cooking spray. Place each nori square into the muffin cups. Add a spoonful of sushi rice into each nori cup and press it down gently. Then top each rice layer with the salmon mixture evenly.
- Bake: Place the muffin tin in the preheated oven and bake the sushi cups for 15 minutes, or until the salmon is cooked through and the tops have a slight golden color.
- Garnish and Serve: Remove from oven and allow to cool for a few minutes. Drizzle with additional Sriracha or spicy mayo if desired and garnish with furikake and chopped green onions. Serve immediately and enjoy!
Notes
- Ensure the salmon is fresh and sushi-grade for safety and best flavor.
- You can adjust the amount of Sriracha according to your desired spice level.
- Use a non-stick muffin tin or generously grease the tin to prevent sticking.
- Leftovers can be stored in the refrigerator for up to 2 days but are best eaten fresh for optimal texture.
- To make it gluten-free, use gluten-free soy sauce.
Nutrition
- Serving Size: 1 sushi cup
- Calories: 120
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 35mg
