Easy Baked Salmon Sushi Cups Recipe
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.
- 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
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
- 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.
- 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).
- 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.
- 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.
- Bake the Sushi Cups: Bake in the preheated oven for about 10-12 minutes or until the salmon is cooked through but still tender.
- Make Spicy Mayo: In a small bowl, mix Kewpie Mayo and Sriracha until smooth and well combined.
- 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
Find it online: https://spatulaqueen.com/easy-baked-salmon-sushi-cups-recipe/
