Description
These Easy Baked Salmon Sushi Cups combine tender cooked salmon with flavorful sushi rice and spicy mayo, all baked to perfection in crispy nori cups. A creative and convenient twist on traditional sushi, perfect for parties or a fun weeknight meal.
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
Assembly & Garnishes
- 3 large nori sheets
- Furikake, for garnish
- 1 green onion, chopped, for garnish
- Cooking spray
- Additional sriracha or spicy mayo for drizzling (optional)
Instructions
- Cook the Sushi Rice: Prepare the sushi rice according to the package instructions until fully cooked and fluffy.
- Prepare Vinegar Mixture: In a microwave-safe bowl, combine the rice vinegar and sugar, microwaving for about 30 seconds until the sugar dissolves fully. Pour this mixture over the cooked rice, stirring well to evenly coat the rice, then set aside.
- Preheat the Oven: Set your oven to 400℉ (204℃) to get it ready for baking the sushi cups.
- Mix the Salmon: In a bowl, combine the cubed salmon with light soy sauce, Kewpie mayo, sriracha, and sesame oil. Stir until the salmon pieces are completely coated with the mixture. Set aside.
- Prepare Nori Sheets: Cut the large nori sheets into 4 rectangles or squares, sized to fit inside your muffin tin cups.
- Assemble the Sushi Cups: Lightly grease each muffin tin cavity with cooking spray. Place one nori square in each tin, then spoon a layer of the sushi rice onto the nori, pressing gently to form a base. Top the rice with a layer of the salmon mixture, evenly distributing it among the cups.
- Bake the Sushi Cups: Place the muffin tin in the preheated oven and bake for 15 minutes, or until the salmon is cooked through and the tops are slightly golden brown.
- Finish and Serve: Remove from the oven and allow the sushi cups to cool slightly. Drizzle with extra sriracha or spicy mayo if desired, then garnish with furikake and chopped green onions. Serve immediately and enjoy!
Notes
- Use fresh sushi-grade salmon to ensure safety and optimal taste.
- Adjust the amount of sriracha to your preferred spice level.
- These sushi cups are best served fresh but can be refrigerated for up to 1 day; reheat gently before serving.
- You can substitute Kewpie mayo with regular Japanese mayonnaise or a blend of mayonnaise with a little rice vinegar for similar flavor.
- Furikake seasoning adds umami and a bit of crunch but can be omitted or substituted with sesame seeds.
Nutrition
- Serving Size: 1 sushi cup
- Calories: 140
- Sugar: 1.5 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 35 mg
