Description
Easy Baked Salmon Sushi Cups are a creative twist on traditional sushi, combining flavorful marinated salmon with perfectly seasoned sushi rice, all baked in crispy nori cups. These bite-sized treats are topped with spicy mayo and garnished with furikake and green onions, making them a delightful appetizer or snack that’s simple to prepare and packed with umami goodness.
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 for proper assembly.
- Season the Rice: In a microwave-safe bowl, combine rice vinegar and sugar. Microwave for about 30 seconds until the sugar dissolves. Pour this mixture over the cooked sushi rice and stir gently to combine. Set aside.
- Preheat the Oven: Heat your oven to 400℉ (200℃) to get ready for baking the sushi cups.
- Prepare Salmon Mixture: In a bowl, mix cubed salmon with light soy sauce, Kewpie mayo, sriracha, and sesame oil until well combined. Set aside.
- Cut Nori Sheets: Slice the nori sheets into 4 rectangles or squares each, sized to fit into your muffin tin cups.
- Assemble Sushi Cups: Lightly grease a muffin tin with cooking spray. Place a nori square into each muffin cup. Add a spoonful of seasoned sushi rice, pressing lightly to form a base. Top rice with a layer of the salmon mixture.
- Bake: Bake the assembled sushi cups in the preheated oven at 400℉ for 15 minutes, until the salmon is cooked through and the tops are slightly golden.
- Garnish and Serve: Remove cups from the oven and allow them to cool slightly. Drizzle more sriracha or spicy mayo on top, then garnish with furikake and chopped green onions. Serve immediately.
Notes
- Use fresh, high-quality salmon suitable for cooking.
- Adjust the amount of sriracha for your preferred spice level.
- For extra crispiness, you can lightly toast the nori squares before assembling.
- These sushi cups are best enjoyed fresh but can be refrigerated for up to 1 day.
- Rice vinegar and sugar seasoning gives sushi rice the classic tangy flavor—don’t skip this step.
Nutrition
- Serving Size: 1 sushi cup
- Calories: 140
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 35 mg
