Easy Baked Salmon Sushi Cups (Viral Recipe) Recipe
These Easy Baked Salmon Sushi Cups offer a creative twist on traditional sushi by combining fresh salmon, perfectly seasoned sushi rice, and a blend of spicy mayo and sriracha, all baked into convenient, bite-sized cups. Perfect as an impressive appetizer or a fun meal, these sushi cups are quick to prepare and deliver vibrant flavors with a crispy baked finish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 sushi cups 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
Sushi Rice
- 1 ½ cup 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
Other
- 3 large nori sheets
- furikake, for garnish
- 1 green onion, chopped, for garnish
- cooking spray
Instructions
- Cook Sushi Rice: Prepare the sushi rice according to the package instructions until fully cooked and tender.
- Season Rice: In a microwave-safe bowl, combine rice vinegar and sugar, then microwave for about 30 seconds until the sugar dissolves. Pour this mixture over the cooked rice and gently fold to combine, allowing the flavors to absorb while you prepare the salmon.
- Preheat Oven: Set your oven to 400℉ (204℃) and allow it to fully preheat.
- Mix Salmon: In a bowl, combine the cubed salmon with light soy sauce, Kewpie mayo, Sriracha, and sesame oil. Stir well to coat the salmon evenly with the sauce.
- Prepare Nori: Cut each nori sheet into 4 rectangles or squares, sized appropriately to fit inside a standard muffin tin cup.
- Assemble Sushi Cups: Lightly spray the muffin tin with cooking spray. Place one nori square into each muffin cup, then add a spoonful of the seasoned sushi rice into the center of each nori piece, pressing down gently to form a base. Top the rice with a layer of the salmon mixture.
- Bake: Place the muffin tin in the preheated oven and bake for 15 minutes, or until the salmon is cooked through and the tops are slightly golden.
- Garnish and Serve: Remove the sushi cups from the oven and allow them to cool briefly. Drizzle additional sriracha or spicy mayo on top, then garnish with furikake and chopped green onions. Serve immediately and enjoy!
Notes
- Use fresh, sushi-grade salmon for the best flavor and safety.
- You can adjust the amount of sriracha for more or less spice according to preference.
- If Kewpie mayo is unavailable, regular Japanese-style mayo or a mixture of mayonnaise and a small amount of rice vinegar can be used as a substitute.
- Ensure nori sheets are stored in an airtight container to prevent them from becoming soggy before assembling.
- These sushi cups are best enjoyed fresh but can be stored covered in the refrigerator for up to 1 day.
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