Description
These Easy Baked Salmon Sushi Cups are bite-sized, flavorful treats combining marinated salmon and seasoned sushi rice in crispy nori cups. Perfect for parties or appetizers, they are baked to perfection for a delightful texture and topped with tasty garnishes like furikake and green onions.
Ingredients
Scale
Salmon Marinade
- 2 lbs salmon, cubed
- 2 tablespoons light soy sauce
- 2 tablespoons Kewpie mayo
- 2 tablespoons Sriracha (adjust to taste)
- 2 teaspoons sesame oil
- Optional: 1 tablespoon miso paste or 1 teaspoon grated ginger
Sushi Rice
- 3 cups uncooked sushi rice
- 2 tablespoons rice vinegar
- 4 teaspoons white sugar
- Optional: 1 teaspoon mirin or a pinch of salt
Assembly and Garnish
- 6 large nori sheets (cut into quarters)
- Furikake seasoning, for garnish
- 2 green onions, finely sliced
- Cooking spray
- Optional: diced avocado, mango chunks, or a drizzle of eel sauce
Instructions
- Cook Sushi Rice: Rinse and cook 3 cups of sushi rice according to the package instructions. While the rice is still warm, gently fold in 2 tablespoons rice vinegar and 4 teaspoons white sugar until combined. Let the seasoned rice cool slightly to room temperature.
- Prepare Salmon Marinade: In a bowl, mix cubed salmon with 2 tablespoons light soy sauce, 2 tablespoons Kewpie mayo, 2 tablespoons Sriracha, 2 teaspoons sesame oil, and optionally either 1 tablespoon miso paste or 1 teaspoon grated ginger. Allow the salmon to marinate while you prepare the rest.
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 400°F (200°C). Lightly spray a muffin tin with cooking spray to prevent sticking of the nori cups.
- Create Nori Cups: Cut each large nori sheet into 4 equal squares. Press each nori square gently into the muffin tin wells to form small cups that will hold the rice and salmon.
- Fill Nori Cups: Place about 1 tablespoon of the seasoned sushi rice into each nori cup and gently press down to form a base. Then top each rice base with a spoonful of the marinated salmon mixture evenly distributed among all cups.
- Bake Salmon Sushi Cups: Place the muffin tin in the preheated oven and bake for 13 to 15 minutes, or until the salmon is cooked through and slightly golden on top.
- Garnish and Serve: Remove the sushi cups from the oven and allow them to cool slightly. Garnish with furikake seasoning, finely sliced green onions, and optionally add diced avocado, mango chunks, or a drizzle of eel sauce for extra flavor and presentation.
Notes
- Make sure to cook the sushi rice properly and season it while warm for best texture and flavor.
- Adjust the amount of Sriracha based on your preferred spice level.
- Using Kewpie mayo provides a richer, creamier taste compared to regular mayonnaise.
- You can add creativity with toppings like diced avocado or mango for sweetness and eel sauce for umami.
- Ensure the nori cups are pressed well to hold their shape during baking.
- Serve these cups warm or at room temperature for the best taste experience.
