Description
These Easy Baked Salmon Sushi Cups offer a creative and delicious twist on traditional sushi. Using simple ingredients like fresh salmon, sushi rice, and nori sheets, this recipe combines savory, spicy, and tangy flavors in a convenient baked muffin-tin format perfect for entertaining or a fun family meal.
Ingredients
Units
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 1/2 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, ensuring it is fully cooked and sticky enough to hold together.
- Season the rice: In a microwave-safe bowl, combine the rice vinegar and white sugar. Heat in the microwave for about 30 seconds until the sugar dissolves. Pour this seasoned vinegar over the hot sushi rice and gently mix until evenly combined. Set aside.
- Preheat the oven: Set your oven temperature to 400℉ (200℃) to prepare for baking the sushi cups.
- Prepare the salmon mixture: In a mixing bowl, combine the cubed salmon with light soy sauce, Kewpie mayo, Sriracha, and sesame oil. Stir well until all ingredients are evenly incorporated. Set aside.
- Prepare nori sheets: Cut each large nori sheet into 4 rectangles or squares sized to fit inside muffin tin cups.
- Assemble the sushi cups: Lightly grease the muffin tin with cooking spray. Place a nori square in each muffin cup. Add a spoonful of the seasoned sushi rice onto each nori square and gently press down to form a compact base. Repeat until all cups have rice. Then, spoon the salmon mixture evenly on top of each rice base.
- Bake the sushi cups: Place the muffin tin in the preheated oven and bake at 400℉ for 15 minutes, until the salmon is cooked through and the tops are slightly golden brown.
- Garnish and serve: Remove the baked sushi cups from the oven and allow them to cool for a few minutes. Drizzle additional Sriracha or spicy mayo as desired. Garnish with furikake and chopped green onions. Serve immediately and enjoy!
Notes
- Use fresh, sushi-grade salmon to ensure safety and quality.
- You can adjust the amount of Sriracha for a milder or spicier taste.
- Furikake adds extra umami and texture but can be omitted for a simpler flavor.
- Press the rice gently but firmly to help the sushi cup hold its shape during baking.
- These sushi cups are best enjoyed fresh and slightly warm.
Nutrition
- Serving Size: 1 sushi cup
- Calories: 120
- Sugar: 2g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 35mg
