why make this recipe
Easy Baked Salmon Sushi Cups are not just a fun twist on traditional sushi; they are simple to make and perfect for any occasion. This recipe combines the delicious taste of salmon with the delightful texture of sushi rice, all baked inside crispy nori cups. It’s a great way to enjoy sushi flavors without the hassle of rolling. Plus, they make for a beautiful presentation at parties, gatherings, or family dinners.
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 this vinegar mixture over the cooked rice and mix until well combined. Set this aside while you prepare the salmon mixture.
- Preheat the oven to 400℉.
- In a bowl, combine diced or cubed salmon, soy sauce, Kewpie mayo, sriracha, and sesame oil. Mix until well combined, then set aside.
- Cut the nori sheets into 4 rectangles or squares, large enough to fit into the muffin tins.
- Lightly grease the muffin tin with cooking spray. Add a spoonful of sushi rice to the center of each nori square, then press it down lightly into each muffin tin insert. Repeat until the tin is full, then add a layer of the 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 fresh out of the oven while warm. They make a fantastic appetizer or a fun snack. You can also pair them with soy sauce or additional spicy mayo for dipping. A side of pickled ginger and wasabi will elevate the dining experience even more.
how to store Easy Baked Salmon Sushi Cups
If you have leftovers, store the sushi cups in an airtight container in the refrigerator. They should last for up to 2 days. To reheat, place them back in the oven at 350℉ for about 10 minutes, or until warmed through. They can lose some crispiness, but they will still taste delicious!
tips to make Easy Baked Salmon Sushi Cups
- Make sure your salmon is very fresh for the best flavor.
- You can adjust the amount of Sriracha based on your spice preference.
- Feel free to add vegetables like avocado or cucumber into the salmon mixture for added crunch.
- If you do not have Kewpie mayo, regular mayo will work, but Kewpie adds a special flavor.
variation (if any)
You can easily customize this recipe by using different proteins. Shrimp, crab, or even tofu can be great substitutes for salmon. For a vegetarian option, try using vegetables like mushrooms or diced peppers mixed with the same seasonings.
FAQs
Q: Can I make the sushi cups ahead of time?
A: Yes, you can prepare the salmon mixture and sushi rice in advance. Just assemble and bake when you’re ready to serve.
Q: Can I freeze the sushi cups?
A: It’s not recommended to freeze them as the texture of the rice and nori may change once thawed. They are best enjoyed fresh.
Q: What can I use instead of nori sheets?
A: If you don’t have nori, you can use pastry dough or phyllo dough as a creative alternative for the cups.
Easy Baked Salmon Sushi Cups
Ingredients
Main Ingredients
- 1 lb salmon, cubed Make sure your salmon is very fresh for the best flavor.
- 1 tbsp light soy sauce
- 1 tbsp Kewpie mayo Regular mayo can be used as a substitute, but Kewpie adds special flavor.
- 1 tbsp Sriracha Adjust the amount based on your spice preference.
- 1 tsp sesame oil
- 1.5 cup uncooked sushi rice
- 1 tbsp rice vinegar
- 2 tsp white sugar
- 3 large nori sheets Cut into 4 rectangles or squares.
- to taste Furikake, for garnish
- 1 green onion for garnish Chopped.
- as needed Cooking spray For greasing the muffin tin.
Instructions
Preparation
- 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 this vinegar mixture over the cooked rice and mix until well combined. Set aside.
- Preheat the oven to 400℉.
- In a bowl, combine diced salmon, soy sauce, Kewpie mayo, sriracha, and sesame oil. Mix until well combined, then set aside.
- Cut the nori sheets into 4 rectangles or squares, large enough to fit into muffin tins.
- Lightly grease the muffin tin with cooking spray. Add a spoonful of sushi rice to the center of each nori square, then press it down lightly into each muffin tin insert. Repeat until the tin is full. Add a layer of the salmon mixture on top of the rice.
Baking
- Bake in the oven at 400℉ for 15 minutes, or until the salmon is cooked through and the tops are slightly golden brown.
Serving
- 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!