Description
These Easy Baked Salmon Sushi Cups are a delightful twist on traditional sushi, combining flavorful marinated salmon with perfectly seasoned sushi rice baked in crispy nori cups. Ready in just 30 minutes, this viral recipe is perfect for a crowd-pleasing appetizer or a fun main dish that’s both convenient and delicious.
Ingredients
Scale
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 cup uncooked sushi rice
- 1 tbsp rice vinegar
- 2 tsp white sugar
Assembly & Garnish
- 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 fluffy.
- Season the Rice: In a microwave-safe bowl, combine rice vinegar and sugar. Microwave for 30 seconds or until sugar dissolves. Pour this mixture over the hot cooked rice and gently fold to combine. Set aside to cool slightly.
- Preheat Oven: Set your oven to 400℉ (200℃) to prepare for baking the sushi cups.
- Prepare Salmon Mixture: In a bowl, mix cubed salmon with light soy sauce, Kewpie mayo, Sriracha, and sesame oil until evenly coated. Set aside.
- Prepare Nori Sheets: Cut each nori sheet into 4 squares large enough to fit inside the muffin tin cups.
- Assemble Sushi Cups: Lightly grease a muffin tin with cooking spray. Place each nori square into the muffin tin cups, add a spoonful of seasoned sushi rice, pressing lightly to shape, then top with the salmon mixture.
- Bake: Bake in the preheated oven at 400℉ for 15 minutes until the salmon is cooked through and the tops are slightly golden.
- Garnish and Serve: Remove from oven and let cool for a few minutes. Drizzle more Sriracha or spicy mayo if desired, then sprinkle with furikake and chopped green onions. Serve immediately and enjoy!
Notes
- Use sushi-grade salmon for best quality and safety since it is only lightly cooked.
- You can adjust the spiciness by modifying the amount of Sriracha in the salmon mixture.
- Spraying the muffin tin with cooking spray helps prevent sticking and makes removal easier.
- Make sure to press the rice firmly but gently to create a sturdy base for the salmon topping.
- Leftovers can be refrigerated and eaten cold or gently reheated, but best enjoyed fresh.
Keywords: baked salmon sushi cups, sushi cups, salmon appetizer, easy sushi recipe, baked sushi, seafood appetizer, viral sushi recipe