Baked Salmon Sushi Cups
Easy baked salmon sushi cups made with layered sushi rice, marinated salmon, and nori for a fun deconstructed sushi bite.
Equipment
- Muffin tin
- Mixing Bowl
- Oven
Ingredients
- 1 lb fresh salmon, skin removed diced into small cubes
- 1 tablespoon soy sauce
- 1 tablespoon Kewpie mayo
- 1 tablespoon sriracha
- 1 teaspoon sesame oil
- 1 cup uncooked sushi rice
- 1 tablespoon rice vinegar
- 2 teaspoons white sugar
- 3 large nori sheets cut into squares
- furikake seasoning for garnish
- 1 green onion thinly sliced, for garnish
- cooking spray
Instructions
- Cook sushi rice according to package instructions. In a microwave-safe bowl, combine rice vinegar and sugar. Microwave 30 seconds until dissolved. Fold into rice and set aside.
- Dice salmon into cubes. Mix with soy sauce, Kewpie mayo, sriracha, and sesame oil. Let marinate 10 minutes.
- Preheat oven to 400°F. Cut nori into muffin-tin sized squares.
- Spray muffin tin. Place nori in each cup, add sushi rice, press down. Top with salmon mixture.
- Bake 15 minutes until golden. Cool slightly, garnish with furikake and green onions. Serve warm.
Notes
- Press rice firmly to prevent falling apart.
- Serve with soy sauce and pickled ginger.
- Best fresh; reheat in oven.