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Easy Baked Salmon Sushi Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 67 reviews
  • Author: Mia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 sushi cups
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Japanese Fusion

Description

These Easy Baked Salmon Sushi Cups are a delightful fusion dish combining the flavors of sushi with the convenience of baked cooking. Featuring a seasoned salmon mixture atop sushi rice nestled in nori-lined muffin tins, they bake to perfection with a slightly crispy top. Perfect for a quick snack or elegant appetizer, these sushi cups are flavorful, easy to assemble, and sure to impress.

Ingredients

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 ½ cup uncooked sushi rice
  • 1 tablespoon rice vinegar
  • 2 teaspoon white sugar

Other Ingredients

  • 3 large nori sheets
  • Furikake, for garnish
  • 1 green onion, chopped, for garnish
  • Cooking spray, for greasing muffin tin

Instructions

  1. Cook Sushi Rice: Prepare the sushi rice according to the package instructions until fully cooked and tender. Set aside once done.
  2. Make Vinegar Mixture: In a microwave-safe bowl, combine the rice vinegar and white sugar. Microwave for about 30 seconds or until the sugar dissolves completely. Pour this mixture over the cooked sushi rice and gently fold to evenly distribute the seasoning. Set aside to cool.
  3. Preheat Oven: Preheat your oven to 400℉ (204℃) to ensure it’s ready for baking the sushi cups.
  4. Prepare Salmon Topping: In a mixing bowl, combine the cubed salmon, light soy sauce, Kewpie mayo, sriracha, and sesame oil. Mix thoroughly until all the ingredients are well incorporated. Set aside.
  5. Prepare Nori Sheets and Muffin Tin: Cut the nori sheets into 4 rectangles or squares each, sized to fit snugly into the muffin tin cups. Lightly grease the muffin tin with cooking spray to prevent sticking.
  6. Assemble Sushi Cups: Place each nori piece into the muffin tin cups. Spoon a portion of sushi rice onto the center of each nori piece and gently press it down to form a base layer. Then, top each rice base with a spoonful of the salmon mixture, spreading it evenly.
  7. Bake Sushi Cups: Bake in the preheated oven at 400℉ (204℃) for about 15 minutes, or until the salmon is cooked through and the top appears slightly golden and crisp.
  8. Garnish and Serve: Remove the sushi cups from the oven and let them cool for a few minutes. Drizzle extra sriracha or spicy mayo on top if desired. Garnish with furikake seasoning and chopped green onions. Serve immediately and enjoy these delicious salmon sushi cups!

Notes

  • Ensure the sushi rice is fully cooked and cooled slightly before assembling for best texture.
  • You can adjust the spiciness by modifying the amount of sriracha added to the salmon mixture and topping.
  • Use fresh, sushi-grade salmon to ensure safety and optimal flavor.
  • These cups are best consumed immediately but can be stored in the refrigerator for up to 1 day.
  • For a vegetarian version, substitute the salmon with marinated tofu or avocado.

Nutrition

  • Serving Size: 1 sushi cup
  • Calories: 110
  • Sugar: 2 g
  • Sodium: 230 mg
  • Fat: 4 g
  • Saturated Fat: 0.8 g
  • Unsaturated Fat: 2.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 1 g
  • Protein: 8 g
  • Cholesterol: 35 mg

Find it online: https://mealsbymia.com/easy-baked-salmon-sushi-cups-recipe/