Description
Baked salmon sushi cups bring Japanese-inspired flavors right to your dinner table in a fun, portable package. Packed with creamy rice, tender salmon, and crisp veggies, these little cups make your meal exciting and delicious.
Ingredients
Scale
Main Ingredients:
- 8 oz Salmon
- 1 cup Sushi Rice
- 6 sheets Nori Sheets
Flavor Enhancers:
- 2 tablespoons Light Soy Sauce
- 2 tablespoons Kewpie Mayo
- 1 tablespoon Sriracha
- 1 tablespoon Sesame Oil
- 1 tablespoon Furikake
Supporting Ingredients:
- 2 tablespoons Rice Vinegar
- 1 tablespoon White Sugar
- 2 stalks Green Onion
- 1 tablespoon Cooking Spray
Instructions
- Rinse your sushi rice under cold water until the water runs clear. Cook 1 cup of rice according to package directions, creating a tender and fluffy base for your cups.
- Combine 2 tbsp rice vinegar and 1 tbsp white sugar in a microwave-safe bowl. Heat for 20 seconds until sugar completely dissolves, then gently fold into your cooled rice.
- Spray a 12-cup muffin tin with cooking spray to prevent sticking. Preheat your oven to 400°F.
- Dice 8 oz salmon into small, uniform cubes. Mix salmon with 2 tbsp light soy sauce, 2 tbsp Kewpie mayo, 1 tbsp sriracha, and 1 tbsp sesame oil until salmon is evenly coated.
- Cut 6 nori sheets into squares that perfectly fit inside each muffin tin cavity. Press a nori square into each greased cup.
- Distribute your seasoned rice evenly across the nori squares, pressing gently to create a compact base. Top each rice layer with the prepared salmon mixture.
- Bake at 400°F for 15 minutes, watching carefully until salmon is fully cooked and edges turn golden brown.
- Remove from oven and let cool for 2-3 minutes. Sprinkle 1 tbsp furikake over the tops and garnish with thinly sliced green onions.
- Drizzle additional sriracha or spicy mayo for extra flavor before serving these warm, compact sushi cups.
Notes
- Check your rice texture carefully to ensure it’s not too sticky or dry when mixing with vinegar and sugar.
- Line muffin tins with the nori carefully to create a neat base that holds the salmon mixture securely.
- Use high-quality fresh salmon for the best flavor and most tender result in these mini bites.
- Adjust sriracha amount based on your heat preference, keeping the balance of spice and richness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Baked
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 230 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 30 mg