Name: Easy Baked Salmon Sushi Cups
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 1 lb salmon, cubed; 1 tbsp light soy sauce; 1 tbsp Kewpie Mayo; 1 tbsp Sriracha; 1 tsp sesame oil; 1 ½ cups uncooked sushi rice; 1 tbsp rice vinegar; 2 tsp white sugar; 3 large nori sheets; Furikake, for garnish; 1 green onion, for garnish; Cooking spray

why make this recipe

Easy Baked Salmon Sushi Cups are a delicious and fun twist on traditional sushi. They are simple to make and perfect for a quick meal or a party snack. With tasty salmon, creamy mayo, and a hint of spice, these sushi cups are sure to impress your family and friends. Plus, they are baked, which makes them a healthier option compared to fried snacks.

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how to make Easy Baked Salmon Sushi Cups

Ingredients

1 lb salmon, cubed
1 tbsp light soy sauce
1 tbsp Kewpie Mayo
1 tbsp Sriracha
1 tsp sesame oil
1 ½ cup uncooked sushi rice
1 tbsp rice vinegar
2 tsp white sugar
3 large nori sheets
Furikake, for garnish
1 green onion, for garnish
Cooking spray

Directions

Cook sushi rice according to package instructions.
In a microwave-safe bowl, combine rice vinegar and sugar. Microwave for about 30 seconds, or until the sugar dissolves.
Pour the vinegar mixture over the cooked rice and mix until well combined. Set aside while you prepare the salmon mixture.
Preheat the oven to 400℉.
In a bowl, combine diced salmon, soy sauce, Kewpie mayo, sriracha, and sesame oil. Mix until well combined. Set aside.
Cut the nori sheets into 4 rectangles or squares, large enough to fit into the muffin tins.
Assemble the Sushi Cups: Lightly grease the muffin tin with cooking spray. Add a spoonful of sushi rice onto the center of each nori square, then press it down lightly into each muffin tin insert. Repeat until the muffin tin is full. Then add a layer of salmon mixture on top of the rice.
Bake in the oven at 400℉ for 15 minutes, or until the salmon is cooked through and the tops are slightly golden brown.
Remove the sushi cups from the oven and let them cool for a few minutes. Drizzle some more sriracha or spicy mayo on top. Garnish with furikake and chopped green onions. Serve immediately and enjoy!

how to serve Easy Baked Salmon Sushi Cups

These sushi cups are best served warm straight out of the oven. You can pair them with extra sriracha or soy sauce for dipping. They make a great appetizer for gatherings or a unique main dish for dinner.

how to store Easy Baked Salmon Sushi Cups

If you have leftovers, store them in an airtight container in the refrigerator for up to two days. To reheat, pop them in the oven for a few minutes to warm them up without losing their crunch.

tips to make Easy Baked Salmon Sushi Cups

Make sure to cube the salmon into small, even pieces for consistent cooking.
Feel free to adjust the spice level by adding more or less sriracha to suit your taste.
You can use short-grain rice if sushi rice is not available.

variation

You could try adding some vegetables like cucumber or avocado into the salmon mixture for extra flavor and texture.

FAQs

Q: Can I use cooked salmon instead of raw?
A: Yes, you can use cooked salmon if you prefer. Just make sure it’s flaked and mixed with the other ingredients.

Q: Is this recipe gluten-free?
A: Yes, if you use gluten-free soy sauce, this recipe can be gluten-free.

Q: Can I make these sushi cups ahead of time?
A: You can prepare the components ahead of time, but it’s best to assemble and bake the sushi cups just before serving for the best texture.