Description
Delight in these Easy Baked Salmon Sushi Cups, a perfect fusion of traditional sushi flavors with a convenient baked twist. Packed with savory marinated salmon atop seasoned sushi rice and crispy nori, these flavorful cups are garnished with furikake and fresh green onion, delivering a delicious appetizer or snack that’s both satisfying and visually appealing.
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 and Garnish
- 3 large nori sheets
- Furikake, for garnish
- 1 green onion, chopped, for garnish
- Cooking spray
Instructions
- Cook Sushi Rice: Prepare the sushi rice according to the package instructions. Use the appropriate water ratio and cooking time for perfectly cooked rice.
- Season Rice: In a microwave-safe bowl, combine rice vinegar and sugar. Microwave for about 30 seconds until sugar dissolves. Pour the vinegar mixture evenly over the cooked rice and mix gently until well combined. Set aside to cool slightly.
- Preheat Oven: Set your oven to 400℉ (204℃) to preheat while assembling the sushi cups.
- Prepare Salmon Mixture: In a medium bowl, combine the cubed salmon with light soy sauce, Kewpie mayo, Sriracha, and sesame oil. Mix thoroughly to coat the salmon with the flavorful sauce. Set aside.
- Prepare Nori Sheets: Cut the large nori sheets into 4 rectangles or squares, sized to fit inside the muffin tin cups.
- Assemble Sushi Cups: Lightly spray a muffin tin with cooking spray. Place a nori square into each muffin compartment. Spoon sushi rice onto the center of each nori piece and press lightly to form a compact base. Then top each with an even layer of the salmon mixture.
- Bake: Place the muffin tin in the preheated oven and bake for 15 minutes, or until the salmon is fully cooked and the tops have a slight golden brown color.
- Garnish and Serve: Remove sushi cups from the oven and let them cool for a few minutes. Drizzle additional Sriracha or spicy mayo if desired. Garnish each cup with furikake seasoning and chopped green onions. Serve immediately and enjoy this tasty sushi-inspired treat!
Notes
- Ensure sushi rice is properly cooked and seasoned to achieve authentic flavor.
- For a spicier kick, adjust the amount of Sriracha in the salmon mixture or drizzle more on top.
- Use fresh, high-quality salmon suitable for cooking to ensure the best taste and safety.
- The nori should be cut to fit snugly within the muffin tin to hold the rice and salmon mixture well.
- Leftover sushi cups can be stored in the refrigerator but are best enjoyed fresh.
Nutrition
- Serving Size: 1 sushi cup
- Calories: 120
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 35 mg
