Easy Baked Salmon Sushi Cups Recipe

Introduction

These Easy Baked Salmon Sushi Cups are a fun and delicious twist on traditional sushi. Perfect as an appetizer or light meal, they combine flavorful salmon with sushi rice, wrapped in crispy nori cups. Ready in under an hour, they’re sure to impress without the hassle of rolling sushi.

Ingredients

• 1 lb salmon, cubed
• 1 tbsp light soy sauce
• 1 tbsp Kewpie Mayo
• 1 tbsp Sriracha
• 1 tsp sesame oil
• 1 ½ cup uncooked sushi rice
• 1 tbsp rice vinegar
• 2 tsp white sugar
• 3 large nori sheets
• Furikake, for garnish
• 1 green onion, for garnish
• Cooking spray

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Spray a muffin tin with cooking spray.
2. Step 2: Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions.
3. Step 3: In a small bowl, mix the rice vinegar and sugar until dissolved, then fold this into the cooked rice. Set aside to cool slightly.
4. Step 4: Cut nori sheets into quarters. Press each piece gently into the muffin tin cups to form little cups.
5. Step 5: In a medium bowl, combine cubed salmon, soy sauce, Kewpie mayo, Sriracha, and sesame oil. Mix well to coat.
6. Step 6: Spoon the sushi rice evenly into each nori cup, pressing lightly to fill.
7. Step 7: Top each rice-filled cup with a spoonful of the salmon mixture.
8. Step 8: Bake in the preheated oven for 12-15 minutes, until salmon is cooked through and nori has softened.
9. Step 9: Garnish with furikake and chopped green onion before serving.

Tips & Variations

• Use fresh, sushi-grade salmon for the best taste and texture.
• Adjust the amount of Sriracha to control the spice level.
• Try adding diced avocado or cucumber on top for extra freshness.
• If you don’t have Kewpie mayo, regular mayo can be used as a substitute.
• For a crispier nori cup, try baking the empty nori shells for 3-4 minutes before filling.

Storage

Store any leftover sushi cups in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or enjoy cold. Avoid microwaving as it can make the nori chewy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, you can substitute salmon with tuna, cooked shrimp, or even cooked crab for different flavors.

How do I make the sushi rice sticky enough to hold its shape?

Rinsing the rice until the water is clear removes excess starch, and folding in the vinegar and sugar mixture while the rice is hot helps create the perfect sticky texture.

Easy Baked Salmon Sushi Cups Recipe

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★★★★★

4.5 from 145 reviews

These Easy Baked Salmon Sushi Cups are a delightful twist on traditional sushi, combining tender baked salmon with flavorful sushi rice, crispy nori, and a spicy mayo topping. Perfect for a fun appetizer or a light meal, these sushi cups are simple to prepare using an oven and deliver deliciously satisfying flavors and textures.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 6 sushi cups 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Japanese
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Sushi Rice

• 1 ½ cups uncooked sushi rice
• 1 tbsp rice vinegar
• 2 tsp white sugar

Salmon Filling

• 1 lb salmon, cubed
• 1 tbsp light soy sauce
• 1 tsp sesame oil

Spicy Mayo Sauce

• 1 tbsp Kewpie Mayo
• 1 tbsp Sriracha

Other Ingredients

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

Instructions

1. Cook the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions, usually with a 1:1.2 rice to water ratio. Once cooked, mix the rice vinegar and sugar until dissolved and gently fold into the cooked rice. Let the rice cool to room temperature.
2. Prepare the Salmon: In a bowl, combine the cubed salmon with light soy sauce and sesame oil. Toss well to coat. Preheat the oven to 375°F (190°C).
3. Prepare Nori Cups: Lightly spray a muffin tin with cooking spray. Cut the nori sheets into pieces large enough to line each muffin cup. Press the nori into the cups to form a base and sides.
4. Assemble Sushi Cups: Spoon a layer of sushi rice into each nori-lined muffin cup, pressing gently to shape. Add a few pieces of marinated salmon on top.
5. Bake the Sushi Cups: Bake in the preheated oven for about 10-12 minutes or until the salmon is cooked through but still tender.
6. Make Spicy Mayo: In a small bowl, mix Kewpie Mayo and Sriracha until smooth and well combined.
7. Garnish and Serve: Remove sushi cups carefully from the muffin tin. Drizzle spicy mayo over the top, sprinkle with furikake and sliced green onion. Serve immediately while warm or at room temperature.

Notes

• Make sure to not overcook the salmon to keep it tender and moist.
• You can substitute salmon with cooked shrimp or tofu for a variation.
• If you prefer a milder sauce, reduce the amount of Sriracha or omit it entirely.
• Use Japanese short-grain rice for the best sushi rice texture.
• Furikake can be found in Asian grocery stores or online; it adds a nice umami crunch.

Keywords: Baked salmon sushi cups, sushi cups recipe, baked sushi, salmon appetizers, easy sushi recipe