Description
These Easy Baked Salmon Sushi Cups are a creative and delicious twist on traditional sushi, combining tender sushi rice, flavorful salmon marinated in a spicy mayo mixture, and crispy nori sheets baked to perfection. Perfect as a fun appetizer or party snack, they offer all the flavors of sushi in a convenient, handheld form.
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, for garnish
- Cooking spray
Instructions
- Cook Sushi Rice: Prepare the sushi rice according to the package instructions until fully cooked and tender.
- Prepare Vinegar Mixture: In a microwave-safe bowl, mix rice vinegar and sugar. Microwave for about 30 seconds or until the sugar dissolves completely. Pour this mixture over the cooked sushi rice and gently mix to combine. Set aside.
- Preheat Oven: Set your oven to 400℉ (204℃) and allow it to fully preheat for even baking.
- Mix Salmon: In a medium bowl, combine cubed salmon, light soy sauce, Kewpie mayo, Sriracha, and sesame oil. Stir well to evenly coat the salmon pieces, then set aside.
- Prepare Nori Sheets: Cut each nori sheet into 4 equal rectangles or squares, sized to fit into the muffin tin cups.
- Assemble Sushi Cups: Lightly grease a muffin tin with cooking spray. Place a nori square in each muffin cup, then spoon sushi rice onto the center of each nori piece. Press the rice down gently to shape it within the cup. Repeat until all cups are filled with rice. Top each with a generous layer of the salmon mixture.
- Bake: Bake the assembled sushi cups in the preheated oven at 400℉ for about 15 minutes, or until the salmon is cooked through and the tops turn slightly golden brown.
- Garnish and Serve: Remove from oven and let cool for a few minutes. Optionally drizzle with extra sriracha or spicy mayo, then garnish with furikake and finely chopped green onion. Serve immediately and enjoy!
Notes
- Use fresh, sushi-grade salmon for the best flavor and safety.
- If you don’t have Kewpie mayo, regular Japanese mayonnaise or any creamy mayo will work.
- Adjust the amount of Sriracha to your preferred spice level.
- Make sure not to overfill the muffin tins to avoid spilling during baking.
- These sushi cups are best enjoyed fresh but can be stored in the refrigerator for up to 1 day.
Nutrition
- Serving Size: 1 sushi cup
- Calories: 130
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 6 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 35 mg
