Easy Baked Salmon Sushi Cups Recipe
These Easy Baked Salmon Sushi Cups are a delightful twist on traditional sushi, featuring flavorful cubed salmon mixed with a spicy mayo sauce baked atop seasoned sushi rice in nori cups. Perfect as a party appetizer or a fun weeknight meal, they combine the delicious flavors of sushi in an easy-to-make, bite-sized format.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 sushi cups 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese
- Diet: Low Fat
Ingredients
Scale
Salmon Mixture
- 1 lb salmon, cubed
- 1 tbsp light soy sauce
- 1 tbsp Kewpie mayonnaise
- 1 tbsp Sriracha sauce
- 1 tsp sesame oil
Sushi Rice
- 1 ½ cup uncooked sushi rice
- 1 tbsp rice vinegar
- 2 tsp white sugar
Other
- 3 large nori sheets
- Furikake, for garnish
- 1 green onion, chopped, for garnish
- Cooking spray
Instructions
- Cook the sushi rice: Prepare the sushi rice according to package instructions until tender and sticky.
- Season the rice: In a microwave-safe bowl, combine rice vinegar and sugar. Microwave for about 30 seconds until sugar dissolves. Pour this mixture over the cooked rice and gently mix to evenly combine. Set rice aside to cool slightly.
- Preheat the oven: Heat your oven to 400℉ (200℃) to prepare for baking the sushi cups.
- Prepare the salmon mixture: In a bowl, combine cubed salmon, light soy sauce, Kewpie mayo, Sriracha, and sesame oil. Stir well until all ingredients are fully incorporated. Set aside.
- Cut the nori sheets: Slice each nori sheet into 4 equal rectangles or squares, sized to fit inside your muffin tin cups.
- Assemble the sushi cups: Lightly grease a muffin tin with cooking spray. Place each nori square into a muffin cup. Spoon a layer of seasoned sushi rice onto the base of the nori square, pressing down lightly to compact. Follow by adding a layer of the spicy salmon mixture on top of the rice. Repeat until all cups are filled.
- Bake the sushi cups: Place the muffin tin in the preheated oven and bake for 15 minutes, or until the salmon is fully cooked and slightly golden on top.
- Garnish and serve: Remove the sushi cups from the oven and let them cool for a few minutes. Optionally drizzle additional Sriracha or spicy mayo on top, then garnish with furikake seasoning and chopped green onions. Serve immediately and enjoy!
Notes
- Use fresh sushi-grade salmon to ensure safety and best taste.
- Adjust the amount of Sriracha in the salmon mixture to control spiciness.
- If you don’t have Kewpie mayo, regular Japanese mayonnaise or a mix of mayo with a dash of rice vinegar can be a substitute.
- Lightly spraying the muffin tin prevents sticking and helps with clean removal of sushi cups.
- These sushi cups are best enjoyed fresh but can be refrigerated for up to one day.
Keywords: baked salmon sushi cups, sushi appetizer, easy sushi recipe, baked sushi, salmon sushi cup, Japanese appetizer, spicy salmon sushi
Find it online: https://bitesizedbenny.com/easy-baked-salmon-sushi-cups-recipe/
