Description
These Irresistibly Easy Baked Salmon Sushi Cups are a delightful twist on traditional sushi, combining the fresh flavors of salmon with creamy mayo and a touch of spice, all baked to perfection in crispy nori cups. Perfect for parties or a fun family meal, these sushi cups bring together the best of Japanese cuisine in a simple, accessible format that even beginners can master.
Ingredients
Scale
Main Ingredients
- 1 lb Salmon (Substitute with cooked crab or tofu for variety)
- 1 cup Sushi Rice (Ensure sushi-grade and properly cooked)
- 6 sheets Nori Sheets (Store properly to maintain crunch)
Seasonings and Sauces
- 2 tbsp Light Soy Sauce (Use tamari for a gluten-free option)
- 3 tbsp Kewpie Mayo (Regular mayo can be used but won’t provide the same flavor)
- 1 tbsp Sriracha (Adjust based on spice preference)
- 1 tbsp Sesame Oil (Swap with olive oil if desired)
- 2 tbsp Rice Vinegar (Apple cider vinegar can be used as a substitute)
- 1 tbsp Sugar
- 1 tbsp Furikake (Toasted sesame seeds can be an alternative)
- 2 tbsp Green Onion (Chives work in a pinch)
Instructions
- Prepare the Sushi Rice: Rinse 1 cup of sushi rice under cold water until the water runs clear. Cook the rice according to package instructions, typically using a rice cooker or stovetop. While the rice is still warm, mix in 2 tablespoons of rice vinegar and 1 tablespoon of sugar. Gently fold to combine and let the rice cool to room temperature.
- Prepare the Salmon Mixture: Cut 1 lb of salmon into small, bite-sized pieces. In a bowl, combine the salmon with 2 tablespoons of light soy sauce, 3 tablespoons of Kewpie mayo, 1 tablespoon of sriracha (adjust to taste), and 1 tablespoon of sesame oil. Mix thoroughly to coat the salmon and set aside for flavors to meld.
- Assemble the Nori Cups: Preheat your oven to 350°F (175°C). Cut each nori sheet into smaller squares to fit a muffin tin. Gently press the nori squares into the cups of the muffin tin, forming a cup shape. Fill each nori cup halfway with the seasoned sushi rice, then top with a generous spoonful of the salmon mixture.
- Bake the Sushi Cups: Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the salmon is cooked through and the nori is crisp.
- Add Finishing Touches: Remove the sushi cups from the oven and let them cool slightly. Sprinkle each sushi cup with 1 tablespoon of furikake and garnish with 2 tablespoons of finely chopped green onions to add flavor and a fresh crunch.
- Serve and Enjoy: Serve these baked salmon sushi cups warm or chilled, perfect as an appetizer, snack, or light meal. They pair wonderfully with soy sauce or wasabi on the side.
Notes
- For a gluten-free version, substitute soy sauce with tamari.
- Adjust the level of sriracha to control the spiciness of the cups.
- Kewpie mayo adds a unique flavor but regular mayo can be used as a substitute.
- Ensure sushi rice is properly cooked and cooled to avoid sogginess in the cups.
- Store leftover sushi cups in an airtight container and consume within 24 hours for best freshness.
- To keep nori sheets crispy, avoid exposing them to moisture before assembly.
