Description
These Easy Baked Salmon Sushi Cups combine the flavors of classic sushi with a convenient, oven-baked twist. Featuring a savory salmon mixture seasoned with soy sauce, Kewpie mayo, sriracha, and sesame oil, layered over seasoned sushi rice and wrapped in nori, these sushi cups are perfect for a quick appetizer or party snack. Garnished with furikake and green onions, they deliver a burst of umami and spice in every bite.
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 cups uncooked sushi rice
- 1 tablespoon rice vinegar
- 2 teaspoons white sugar
Assembly and Garnishes
- 3 large nori sheets
- Furikake, for garnish
- 1 green onion, chopped, for garnish
- Cooking spray, for greasing muffin tin
Instructions
- Cook the Sushi Rice: Prepare the sushi rice according to the package instructions until tender. Drain if necessary and keep warm.
- Season the Rice: In a microwave-safe bowl, mix rice vinegar and sugar. Microwave for about 30 seconds or until the sugar has completely dissolved. Pour this vinegar mixture evenly over the hot cooked rice and gently fold to combine. Set aside to cool slightly.
- Preheat the Oven: Set your oven to 400°F (200°C) to preheat while you prepare the salmon mixture and assemble the sushi cups.
- Prepare the Salmon Mixture: In a bowl, combine cubed salmon, light soy sauce, Kewpie mayo, sriracha, and sesame oil. Stir well to coat evenly and set aside to marinate briefly.
- Prepare the Nori: Cut each nori sheet into 4 rectangles or squares large enough to fit inside the cups of a muffin tin.
- Assemble the Sushi Cups: Lightly grease a muffin tin with cooking spray. Place one nori square into each muffin cup. Press a spoonful of the seasoned sushi rice onto the nori, firmly packing it to create the base. Top the rice layer evenly with a generous spoonful of the salmon mixture.
- Bake: Place the muffin tin in the preheated oven and bake for 15 minutes, or until the salmon is cooked through and slightly golden on top.
- Finish and Serve: Remove the sushi cups from the oven and let cool for a few minutes. Drizzle additional sriracha or spicy mayo on top if desired. Garnish with furikake seasoning and chopped green onions. Serve immediately and enjoy your flavorful sushi cups!
Notes
- You can substitute Kewpie mayo with regular Japanese mayo or a mix of mayonnaise and a little rice vinegar.
- Make sure not to overpack the sushi rice so the cups hold their shape but remain soft.
- If you prefer less spice, reduce or omit the sriracha according to taste.
- Use fresh sushi-grade salmon to ensure safety when baking at this temperature and time.
- These sushi cups are best served fresh but can be refrigerated for up to 24 hours and gently reheated.
Nutrition
- Serving Size: 1 sushi cup
- Calories: 120
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 30 mg
