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Easy Baked Salmon Sushi Cups Recipe

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★★★★★

4.4 from 76 reviews

These Easy Baked Salmon Sushi Cups are a fun and delicious twist on traditional sushi, featuring seasoned salmon and sushi rice baked in nori-lined muffin tins. Perfect as a party appetizer or a unique dinner option, they combine the creaminess of Kewpie mayo, the heat of sriracha, and the nutty flavor of sesame oil for a flavorful bite-sized treat.

Ingredients

Scale

Sushi Rice

  • 1 ½ cup uncooked sushi rice
  • 1 tbsp rice vinegar
  • 2 tsp 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, chopped for garnish
  • Cooking spray

Instructions

  1. Cook Rice: Cook the sushi rice according to the package instructions, ensuring it is fluffy and sticky enough to form cups.
  2. Prepare Vinegar Mixture: In a microwave-safe bowl, combine rice vinegar and sugar. Microwave for about 30 seconds until the sugar dissolves completely. Pour this mixture over the cooked rice and gently mix to combine. Set aside to cool.
  3. Preheat Oven: Preheat your oven to 400℉ (204℃) to get ready for baking the sushi cups.
  4. Mix Salmon: In a bowl, combine the cubed salmon with light soy sauce, Kewpie mayo, sriracha, and sesame oil. Stir 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 muffin tin cups.
  6. Assemble Sushi Cups: Lightly grease a muffin tin with cooking spray. Place one nori square into each muffin cup. Add a spoonful of the sushi rice onto the center of each nori piece and press it down gently to form a base. Then add a layer of the salmon mixture on top of the rice, filling each cup.
  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 tops are slightly golden brown.
  8. Garnish and Serve: Remove the sushi cups from the oven and let them cool for a few minutes. Drizzle more sriracha or spicy mayo on top if desired. Garnish with furikake and chopped green onions and serve immediately.

Notes

  • You can adjust the level of spiciness by varying the amount of sriracha.
  • If you don’t have Kewpie mayo, regular mayonnaise mixed with a little rice vinegar can be a substitute.
  • If you want a crispier nori, broil the sushi cups for an additional 1-2 minutes after baking, but watch carefully to avoid burning.
  • Leftovers can be stored in the refrigerator for up to 2 days but are best eaten fresh.
  • Try adding avocado slices or cucumber inside the cups for extra freshness and texture.

Keywords: baked salmon sushi cups, sushi cups recipe, salmon sushi bites, easy sushi recipe, baked sushi, party appetizers

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