Easy Baked Salmon Sushi Cups Recipe

Introduction

Enjoy the flavors of sushi in a fun and simple form with these Easy Baked Salmon Sushi Cups. Perfect for a creative appetizer or a light meal, they combine tender salmon, seasoned rice, and savory toppings in bite-sized 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

Instructions

1. Step 1: Cook the sushi rice according to package instructions. While still warm, mix in rice vinegar and sugar until fully combined. Set aside to cool.
2. Step 2: Preheat your oven to 375°F (190°C). Lightly spray a muffin tin with cooking spray.
3. Step 3: Cut nori sheets into squares large enough to line each muffin cup. Press the nori gently into each cup to form a base and walls.
4. Step 4: Spoon the cooled sushi rice evenly into each nori-lined cup, pressing lightly to pack the rice.
5. Step 5: In a bowl, combine the cubed salmon with soy sauce, sesame oil, Kewpie Mayo, and Sriracha. Mix well.
6. Step 6: Top each rice cup with the salmon mixture, dividing it evenly among the cups.
7. Step 7: Bake in the preheated oven for about 12-15 minutes, until the salmon is cooked through.
8. Step 8: Remove from oven and let cool slightly. Garnish with furikake and sliced green onions before serving.

Tips & Variations

• Use avocado slices or pickled ginger as additional toppings for extra flavor and texture.
• Substitute salmon with cooked shrimp or crab meat for different seafood options.
• For a spicier kick, add more Sriracha or mix in wasabi with the mayo.
• If you don’t have Kewpie Mayo, regular Japanese mayo or a combination of mayo and a bit of rice vinegar works well.

Storage

Store leftover sushi cups in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave for 20-30 seconds to avoid overcooking the salmon and to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of fish instead of salmon?

Yes, you can use tuna, shrimp, or crab meat as alternatives. Just make sure the seafood is fresh and suitable for baking.

Is it necessary to bake the sushi cups?

Baking ensures the salmon is cooked and the flavors meld together nicely. If you prefer raw sushi, you can skip baking but consume the salmon immediately and ensure it is sushi-grade.

Easy Baked Salmon Sushi Cups Recipe

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★★★★★

4.6 from 129 reviews

This Easy Baked Salmon Sushi Cups recipe combines the delicate flavors of sushi with a convenient baked preparation, creating a delicious and unique appetizer or main dish. Cubed salmon is marinated and baked inside crispy nori-lined cups filled with seasoned sushi rice, topped with a spicy mayo and garnished with furikake and green onions for a perfect bite-sized treat.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 6 sushi cups 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Salmon Mixture

• 1 lb salmon, cubed
• 1 tbsp light soy sauce
• 1 tbsp Kewpie Mayo
• 1 tbsp Sriracha
• 1 tsp sesame oil

Sushi Rice

• 1 ½ cup uncooked sushi rice
• 1 tbsp rice vinegar
• 2 tsp white sugar

Other Ingredients

• 3 large nori sheets
• Furikake, for garnish
• 1 green onion, finely sliced, for garnish
• Cooking spray

Instructions

1. Prepare Sushi Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Cook the rice according to package instructions. While the rice is cooking, mix the rice vinegar and sugar in a small bowl until dissolved. Once the rice is cooked, gently fold in the vinegar mixture and set aside to cool slightly.
2. Make Salmon Mixture: In a bowl, combine the cubed salmon, light soy sauce, Kewpie Mayo, Sriracha, and sesame oil. Mix well to coat the fish evenly with the marinade and sauce for a spicy and savory flavor.
3. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Lightly spray a muffin tin with cooking spray to prevent sticking.
4. Cut and Shape Nori Sheets: Cut each nori sheet into smaller squares that will fit into the muffin tin cups. Carefully press each nori square into the bottom and sides of each muffin cup to create a cup shape.
5. Assemble Sushi Cups: Spoon a layer of seasoned sushi rice into each nori-lined muffin cup, pressing gently to fill the bottom. Top the rice with the prepared salmon mixture, distributing it evenly among the cups.
6. Bake the Sushi Cups: Place the muffin tin in the oven and bake for 12 to 15 minutes until the salmon is cooked through but still tender.
7. Garnish and Serve: Remove the sushi cups from the oven and allow them to cool slightly. Carefully lift each sushi cup out of the tin. Sprinkle with furikake seasoning and finely sliced green onions before serving.

Notes

• Use fresh sushi-grade salmon for the best flavor and safety.
• You can adjust the amount of Sriracha to control the spice level.
• If you don’t have Kewpie Mayo, regular mayonnaise can be substituted but the flavor might vary slightly.
• This recipe can be served as an appetizer or a light main dish.
• Serve immediately for the best texture to keep the nori crispy.

Keywords: baked salmon sushi cups, salmon sushi, sushi cups, baked sushi, easy sushi recipe, Japanese appetizer