Print

Easy Baked Salmon Sushi Cups Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 131 reviews

These Easy Baked Salmon Sushi Cups are a fun and flavorful twist on traditional sushi, combining tender baked salmon with perfectly seasoned sushi rice and nori in convenient muffin tin servings. Ideal for a quick and impressive appetizer or light meal, they deliver a spicy, savory bite topped with furikake and green onions.

Ingredients

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 teaspoon white sugar

Assembly and Garnish

  • 3 large nori sheets
  • furikake, for garnish
  • 1 green onion, chopped, for garnish
  • cooking spray

Instructions

  1. Cook sushi rice: Prepare the sushi rice according to the package instructions until fully cooked and tender.
  2. Season the rice: In a microwave-safe bowl, combine rice vinegar and sugar. Microwave for about 30 seconds until the sugar dissolves completely. Pour this mixture evenly over the hot sushi rice and gently fold to combine. Set aside to cool slightly.
  3. Preheat oven: Set your oven to 400°F (200°C) to prepare for baking the salmon sushi cups.
  4. Prepare salmon mixture: In a medium bowl, mix the cubed salmon with light soy sauce, Kewpie mayo, Sriracha, and sesame oil until well combined. Set aside.
  5. Cut nori sheets: Slice each nori sheet into 4 rectangles or squares large enough to fit into the holes of a muffin tin.
  6. Assemble the sushi cups: Lightly grease the muffin tin with cooking spray. Place each nori square into a muffin cup, then add a spoonful of the seasoned sushi rice on top, pressing it gently to form a base. Layer spoonfuls of the salmon mixture evenly over the rice in each cup.
  7. Bake: Bake the assembled sushi cups in the preheated oven at 400°F for 15 minutes, until the salmon is cooked through and the tops begin to turn golden brown.
  8. Garnish and serve: Remove the sushi cups from the oven and allow to cool slightly. Drizzle additional Sriracha or spicy mayo if desired. Sprinkle with furikake and chopped green onions before serving immediately.

Notes

  • Use fresh, sushi-grade salmon for best flavor and safety.
  • Feel free to substitute Kewpie mayo with regular Japanese mayo or a spicy mayo blend.
  • The sugar-vinegar seasoning can be adjusted to taste if you prefer sweeter or more tangy sushi rice.
  • Make sure to press the rice firmly into the nori to help the sushi cups hold their shape after baking.
  • These sushi cups are best enjoyed warm but can be served at room temperature.

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