Description
These Easy Baked Salmon Sushi Cups are a delicious and innovative twist on traditional sushi, featuring tender salmon mixed with a flavorful spicy mayo sauce layered over perfectly seasoned sushi rice and baked in nori-lined muffin tins for a fun, handheld appetizer or snack. Ready in just 30 minutes, this viral recipe combines savory, spicy, and umami flavors with a crispy baked finish.
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
Assembly & Garnish
- 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 the package instructions. Once cooked, set it aside to slightly cool.
- Make the sushi rice seasoning: In a microwave-safe bowl, combine the rice vinegar and sugar. Microwave for about 30 seconds or until the sugar dissolves. Pour this mixture over the cooked sushi rice and gently fold to combine evenly. Set aside.
- Preheat the oven: Set your oven to 400℉ (200℃) to preheat while preparing the salmon mixture.
- Prepare the salmon mixture: In a medium bowl, combine the cubed salmon, light soy sauce, Kewpie mayo, sriracha, and sesame oil. Mix well until all ingredients are evenly incorporated. Set aside.
- Cut the nori sheets: Slice each nori sheet into 4 rectangles or squares to fit into muffin tin cups.
- Assemble the sushi cups: Lightly grease a 12-cup muffin tin with cooking spray. Place one nori square inside each muffin cup. Add a spoonful of the seasoned sushi rice onto each nori sheet, pressing lightly to form a base. Then add a layer of the salmon mixture on top of the rice in each cup.
- Bake the sushi cups: Place the muffin tin in the preheated oven and bake at 400℉ for 15 minutes or until the salmon is cooked through and the tops are slightly golden.
- Garnish and serve: Remove baked sushi cups from the oven and allow to cool for a few minutes. Drizzle additional sriracha or spicy mayo on top if desired. Sprinkle with furikake and chopped green onions. Serve immediately and enjoy!
Notes
- You can substitute salmon with tuna or cooked shrimp for a different protein option.
- Adjust the amount of sriracha to control the spiciness level according to your taste.
- If you don’t have Kewpie mayo, regular mayonnaise works but Kewpie adds a richer umami flavor.
- Use a sharp knife to cut the nori sheets cleanly to prevent tearing when lining muffin tins.
- The sushi rice should be slightly sticky but not mushy for best structure in cups.
- Serve immediately after baking for the best texture and freshness.
Nutrition
- Serving Size: 1 sushi cup
- Calories: 140
- Sugar: 2g
- Sodium: 290mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg
