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Baked Salmon Sushi Cups

Baked Salmon Sushi Cups: Easy, Flavorful Bites You'll Love

Baked Salmon Sushi Cups are a delicious and easy-to-make appetizer, perfect for sushi lovers looking for a fun finger food.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 cups
Course: Dinner
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon Mixture
  • 1 pound salmon cubed
  • 2 tablespoons light soy sauce or tamari for gluten-free
  • 3 tablespoons Kewpie mayo or regular mayonnaise
  • 1 tablespoon sriracha adjust to taste
  • 1 teaspoon sesame oil or other oils
For the Sushi Rice
  • 1 cup uncooked sushi rice short-grain recommended
  • 2 tablespoons rice vinegar do not substitute with white vinegar
  • 1 tablespoon white sugar optional for low-sugar version
For Assembly and Garnish
  • 4 sheets nori cut into squares
  • 1 tablespoon furikake optional
  • 2 tablespoons green onion can substitute with chives
  • 1 can cooking spray for greasing the muffin tin

Equipment

  • Muffin tin
  • microwave
  • mixing bowl

Method
 

Preparation
  1. Begin by cooking uncooked sushi rice according to the package instructions. Once cooked, heat rice vinegar and sugar in a microwave-safe bowl until the sugar dissolves, about 30 seconds. Gently fold this mixture into the warm rice.
  2. Preheat your oven to 400°F (200°C).
  3. In a mixing bowl, combine cubed salmon with light soy sauce, Kewpie mayo, sriracha, and sesame oil. Stir gently to coat the salmon without breaking it apart.
  4. Prepare your nori sheets by cutting them into squares that fit into your muffin tin cups, about 4x4 inches.
  5. Lightly grease the muffin tin with cooking spray. Place one nori square into each cup, pressing it down gently. Spoon a layer of sushi rice on top of the nori.
  6. Top the rice with the salmon mixture, ensuring even distribution in each cup.
  7. Transfer the muffin tin to the preheated oven and bake for about 15 minutes until the tops are golden brown.
  8. After baking, allow the cups to cool slightly for about 5 minutes. Garnish with extra sriracha or Kewpie mayo, furikake, and green onions before serving warm.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 10IUCalcium: 2mgIron: 5mg

Notes

Fresh salmon is recommended for the best flavor. Avoid reheating in the microwave to keep the nori crispy.

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