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Baked Salmon Sushi Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 67 reviews
  • Author: Villerius
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 sushi cups
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Japanese

Description

These Easy Baked Salmon Sushi Cups are a delightful twist on traditional sushi, combining tender salmon with flavorful sushi rice and a spicy, creamy topping. Perfect as bite-sized appetizers or a fun main dish, these sushi cups are baked to perfection with a crispy, golden top and garnished with furikake and green onions for an extra burst of flavor.

Ingredients

Units Scale

Sushi Rice

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

Salmon Mixture

  • 1 lb salmon, cubed
  • 1 tbsp light soy sauce
  • 1 tbsp Kewpie Mayo
  • 1 tbsp Sriracha
  • 1 tsp sesame oil

Other Ingredients

  • 3 large nori sheets
  • furikake, for garnish
  • 1 green onion, finely chopped, for garnish
  • cooking spray

Instructions

  1. Cook the Sushi Rice: Prepare the sushi rice according to package instructions until fully cooked and tender.
  2. Prepare Vinegar Mixture: In a microwave-safe bowl, combine rice vinegar and white sugar. Microwave for about 30 seconds or until the sugar dissolves. Pour the mixture over the cooked rice and gently mix to combine well. Set aside to cool slightly.
  3. Preheat Oven: Set your oven to 400℉ (200℃) to get it ready for baking the sushi cups.
  4. Prepare Salmon Mixture: In a mixing bowl, combine the cubed salmon, light soy sauce, Kewpie mayo, Sriracha, and sesame oil. Mix thoroughly until all ingredients are well incorporated. Set aside.
  5. Prepare Nori Sheets: Cut the nori sheets into 4 rectangles or squares large enough to fit into each muffin tin cup.
  6. Assemble Sushi Cups: Lightly grease a muffin tin with cooking spray. Place a nori square into each muffin cup. Add a spoonful of sushi rice into the center of each nori square and press lightly to form a base. Top the rice with an even layer of the salmon mixture.
  7. Bake: Place the muffin tin in the preheated oven and bake at 400℉ for 15 minutes, or until the salmon is cooked through and the edges of the topping are slightly golden brown.
  8. Garnish and Serve: Remove the sushi cups from the oven and allow to cool for a few minutes. Drizzle additional Sriracha or spicy mayo if desired. Garnish with furikake and finely chopped green onions. Serve immediately and enjoy!

Notes

  • Make sure to press the rice gently into the nori but avoid compacting it too tightly to keep the texture light.
  • You can adjust the spiciness by varying the amount of Sriracha added in both the salmon mixture and as a drizzle.
  • Use fresh sushi-grade salmon for best taste and safety.
  • If you prefer a milder flavor, reduce or omit the Sriracha.
  • These sushi cups are best enjoyed fresh but can be stored in the fridge for up to 1 day.

Nutrition

  • Serving Size: 1 sushi cup
  • Calories: 120
  • Sugar: 2 g
  • Sodium: 230 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 1 g
  • Protein: 8 g
  • Cholesterol: 35 mg

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