Description
These Easy Baked Salmon Sushi Cups offer a fun, delicious twist on traditional sushi by combining seasoned salmon, sushi rice, and nori sheets baked together in muffin tins. Perfect as an appetizer or snack, these sushi cups are flavorful, easy to prepare, and ideal for entertaining or quick meals.
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 tbsp rice vinegar
- 2 tsp white sugar
Other
- 3 large nori sheets
- Furikake, for garnish
- 1 green onion, chopped for garnish
- Cooking spray
Instructions
- Cook the Sushi Rice: Cook sushi rice according to package instructions to ensure it is perfectly tender and sticky for forming the sushi cups.
- Prepare Vinegar Mixture: In a microwave-safe bowl, combine rice vinegar and sugar, microwave for 30 seconds or until sugar dissolves. Pour this over the cooked rice and mix well to season and cool the rice properly.
- Preheat Oven: Preheat the oven to 400℉ (200℃) to get ready for baking the sushi cups.
- Mix Salmon: In a bowl, combine cubed salmon with soy sauce, Kewpie mayo, Sriracha, and sesame oil. Mix thoroughly to create a flavorful salmon mixture.
- Prepare Nori Sheets: Cut nori sheets into 4 rectangles or squares sized to fit your muffin tin cavities.
- Assemble Sushi Cups: Lightly grease the muffin tin with cooking spray. Place a piece of nori into each muffin cup. Spoon sushi rice onto each nori piece and press lightly. Top the rice with the prepared salmon mixture.
- Bake: Bake the assembled sushi cups at 400℉ for 15 minutes until the salmon is cooked through and the tops are lightly golden.
- Garnish and Serve: Remove from oven, let cool slightly. Drizzle extra Sriracha or spicy mayo on top, garnish with furikake and chopped green onions, and serve immediately.
Notes
- Be careful not to overcook the salmon to maintain moisture and texture.
- You can substitute Kewpie mayo with regular Japanese mayo for a similar flavor.
- Use freshly cooked sushi rice for best texture and taste.
- Furikake adds a nice crunchy texture and umami flavor—don’t skip it as garnish.
- Feel free to adjust the spice level by modifying the amount of Sriracha.
- Wear gloves or use a silicone brush when greasing the muffin tin to avoid excess oil.
Nutrition
- Serving Size: 1 sushi cup
- Calories: 120
- Sugar: 1.2 g
- Sodium: 320 mg
- Fat: 4.5 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 30 mg
