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Easy Baked Salmon Sushi Cups Recipe

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3.9 from 35 reviews

These Easy Baked Salmon Sushi Cups are a delicious and innovative twist on traditional sushi, featuring flavorful marinated salmon baked atop sushi rice nestled in crispy nori sheets. Perfect for a quick dinner or party appetizer, they combine the savory richness of salmon with a spicy mayo kick and crunchy furikake garnish.

Ingredients

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 cups uncooked sushi rice
  • 1 tablespoon rice vinegar
  • 2 teaspoons white sugar

Assembly & Garnish

  • 3 large nori sheets
  • Furikake, for garnish
  • 1 green onion, chopped, for garnish
  • Cooking spray, for greasing muffin tin

Instructions

  1. Cook the Sushi Rice: Rinse the sushi rice thoroughly then cook it according to package instructions until tender and sticky.
  2. Prepare Vinegar Mixture: In a microwave-safe bowl, combine rice vinegar and sugar. Microwave for about 30 seconds or until sugar is fully dissolved.
  3. Season the Rice: Pour the warm vinegar mixture over the cooked rice and gently fold until well combined. Set the rice aside to cool slightly.
  4. Preheat Oven: Set the oven to 400℉ (204℃) to allow it to preheat while preparing the other ingredients.
  5. Mix the Salmon: In a mixing bowl, combine the cubed salmon, light soy sauce, Kewpie mayo, sriracha, and sesame oil. Stir until all ingredients are evenly incorporated.
  6. Prepare Nori Sheets: Cut each nori sheet into 4 equal rectangles or squares large enough to line the muffin tin cups.
  7. Assemble Sushi Cups: Lightly grease the muffin tin with cooking spray. Place each nori square into the muffin tin cups, then press a spoonful of sushi rice firmly into the bottom of each nori-lined cup.
  8. Add Salmon Layer: Top the rice with an even layer of the salmon mixture in each cup.
  9. Bake: Bake the sushi cups in the preheated oven at 400℉ for 15 minutes or until the salmon is cooked through and the tops begin to brown slightly.
  10. Garnish and Serve: Remove cups from oven and let cool slightly. Drizzle with additional sriracha or spicy mayo if desired, then garnish with furikake and chopped green onions. Serve immediately and enjoy your flavorful sushi cups.

Notes

  • You can substitute Kewpie mayo with regular mayonnaise for a different but still delicious flavor.
  • Use fresh, sushi-grade salmon for best taste and safety when making this dish.
  • The sushi cups are best enjoyed fresh but can be stored in the refrigerator for up to 1 day and gently reheated.
  • Adjust sriracha quantity to control spiciness according to your preference.
  • Ensure the rice is slightly cooled before assembling to help it maintain structure in the cups.

Find it online: https://flavorspath.com/easy-baked-salmon-sushi-cups-recipe/