Print

Easy Baked Salmon Sushi Cups Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 1 review

These Easy Baked Salmon Sushi Cups combine the flavor of sushi ingredients with a convenient baked twist. Featuring tender salmon cubes marinated in a spicy mayo and soy sauce blend, layered over seasoned sushi rice in crisp nori liners, these cups are perfect for a fun appetizer or party snack. Ready in just 30 minutes and yielding 12 individual servings, they bring vibrant sushi flavors to your oven with minimal effort.

Ingredients

Sushi Rice

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

Salmon Mixture

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

Assembly and Garnish

  • 3 large nori sheets
  • furikake, for garnish
  • 1 green onion, chopped, for garnish
  • cooking spray

Instructions

  1. Cook the Sushi Rice: Rinse the sushi rice until water runs clear, then cook it according to package instructions. Once cooked, set it aside for seasoning.
  2. Prepare Rice Seasoning: In a microwave-safe bowl, combine the rice vinegar and white sugar. Microwave for about 30 seconds until sugar dissolves completely. Pour this mixture over the hot cooked rice and gently fold until fully combined. Set aside while preparing the salmon mixture.
  3. Preheat Oven: Set your oven to 400°F (204°C) to preheat for baking the sushi cups.
  4. Mix Salmon Ingredients: In a bowl, combine the cubed salmon with light soy sauce, Kewpie mayo, sriracha, and sesame oil. Mix thoroughly to ensure even coating of the marinade. Set aside to let flavors meld.
  5. Prepare Nori Sheets: Cut the nori sheets into 4 rectangles or squares each, sized appropriately to fit into the cups of a muffin tin.
  6. Assemble Sushi Cups: Lightly grease a muffin tin with cooking spray. Place a piece of nori sheet into each muffin cup. Add a spoonful of the seasoned sushi rice onto each nori square and press it lightly to form an even base. Then top each with a layer of the salmon mixture.
  7. Bake: Place the muffin tin in the preheated oven and bake for 15 minutes, or until the salmon is cooked through and the top has a slightly golden brown hue.
  8. Garnish and Serve: Remove the sushi cups from the oven and allow to cool for a few minutes. Drizzle with extra sriracha or spicy mayo if desired, then garnish with furikake seasoning and chopped green onion. Serve immediately and enjoy!

Notes

  • The sushi rice must be cooked perfectly to ensure the best texture for the cups.
  • You can adjust the spiciness by increasing or decreasing the amount of sriracha added.
  • If you don’t have Kewpie mayo, regular mayonnaise can be substituted but will alter the flavor slightly.
  • Use fresh salmon to ensure safety and best taste when baking.
  • Furikake is a Japanese seasoning blend that can be found in Asian markets or online; it adds depth and texture as a garnish.
  • These sushi cups are best eaten fresh but can be stored in the refrigerator for up to 1 day.

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