Baked Salmon Sushi Cups Recipe

Introduction

Baked Salmon Sushi Cups are a delightful twist on traditional sushi, combining tender salmon with seasoned rice in a crispy nori cup. This easy-to-make dish is perfect for entertaining or a quick, flavorful meal.

Ingredients

• 1 ½ pounds salmon, skin removed and cubed
• 1 pinch sea salt
• 2 tablespoons soy sauce or coconut aminos
• 2 tablespoons Kewpie mayo (or homemade mayo)
• 1 ½ cups cooked sushi rice
• 1 teaspoon rice vinegar
• 12 nori squares
• For the garnishes:
  • 1 squeeze Kewpie mayo
  • 1 tablespoon sesame seeds
  • ¼ cup green onions, chopped

Instructions

1. Step 1: Preheat your oven to 400°F and lightly grease a standard muffin tin.
2. Step 2: In a large bowl, combine the cubed salmon, sea salt, soy sauce, and mayo. Toss well until fully combined.
3. Step 3: In another bowl, mix the cooked sushi rice with rice vinegar until evenly coated.
4. Step 4: Prepare the nori sheets by cutting them into squares small enough to fit inside each muffin tin cavity.
5. Step 5: Place 2-3 tablespoons of the rice mixture onto each nori square, then fold and press the nori cups into the muffin tin. Fill all cavities.
6. Step 6: Top each nori cup with about 2 tablespoons of the salmon mixture.
7. Step 7: Bake for 15 minutes or until the salmon is cooked to your liking.
8. Step 8: Remove from oven, garnish with a squeeze of Kewpie mayo, sesame seeds, and chopped green onions. Serve immediately and enjoy!

Tips & Variations

• Use coconut aminos as a gluten-free soy sauce alternative for a slightly sweeter flavor.
• Try adding a dash of sriracha to the salmon mixture for a spicy kick.
• For extra crunch, sprinkle toasted sesame seeds just before serving.
• Make homemade mayo for a fresher taste and customize your flavor with lime or garlic.

Storage

Store any leftover sushi cups in an airtight container in the refrigerator for up to two days. Reheat gently in the oven at low heat to keep the rice texture intact, but they are best enjoyed fresh the same day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw salmon for this recipe?

This recipe requires baking the salmon, so use fresh, sushi-grade salmon. Make sure to cook it thoroughly in the oven to ensure safety and proper texture.

Can I prepare the rice and salmon mixture ahead of time?

Yes, you can prepare the rice and salmon mixtures a few hours ahead and keep them refrigerated. Assemble and bake just before serving for the best results.

Baked Salmon Sushi Cups Recipe

Print Recipe

★★★★★

4.8 from 89 reviews

These Baked Salmon Sushi Cups are a delicious and creative twist on traditional sushi, combining the fresh flavors of salmon with seasoned sushi rice, all baked to perfection in crispy nori cups. Perfect as an appetizer or light meal, they’re easy to prepare and beautifully presented.

• Author: Dana
• 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 1x2x3x

For the Sushi Cups:

• 1 ½ Pounds Salmon, skin removed and cubed
• 1 Pinch Sea Salt
• 2 Tablespoons Soy Sauce or Coconut Aminos
• 2 Tablespoons Kewpie Mayo or homemade mayo
• 1 ½ Cups Cooked Sushi Rice
• 1 Teaspoon Rice Vinegar
• 12 Nori Squares

For the Garnishes:

• 1 Squeeze Kewpie Mayo
• 1 Tablespoon Sesame Seeds
• ¼ Cup Green Onions, chopped

Instructions

1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 400°F (204°C) and lightly grease a standard-size muffin tin to prevent sticking.
2. Mix Salmon Marinade: In a large bowl, combine the cubed salmon, sea salt, soy sauce (or coconut aminos), and mayo. Toss thoroughly to coat the salmon evenly with the marinade.
3. Season Sushi Rice: Place the cooked sushi rice in another bowl and add the rice vinegar. Mix until the rice is evenly coated and flavorful.
4. Prepare Nori Sheets: Lay out the nori sheets on a countertop. If using large sheets, cut them into 12 squares sized to fit inside each muffin tin cavity.
5. Fill Nori Cups: Spoon about 2-3 tablespoons of the seasoned rice onto each nori square, then fold and carefully press each nori and rice square into the muffin tin cavities, forming cup shapes.
6. Top with Salmon Mixture: Place about 2 tablespoons of the marinated salmon mixture on top of the rice in each nori cup, spreading it evenly.
7. Bake the Sushi Cups: Bake the filled muffin tin in the preheated oven for 15 minutes, or until the salmon is cooked through to your preferred doneness.
8. Add Garnishes and Serve: Remove the sushi cups from the oven and top each with a squeeze of Kewpie mayo, a sprinkle of sesame seeds, and chopped green onions. Serve immediately for best texture and flavor.

Notes

• These sushi cups are best eaten the same day for optimal freshness but can be stored in an airtight container in the refrigerator for up to two days.
• Using Kewpie mayo adds a unique sweetness and creaminess, but you can substitute with regular mayo mixed with a bit of soy sauce if desired.
• Ensure the salmon cubes are roughly uniform in size for even cooking.
• For a gluten-free option, use coconut aminos instead of soy sauce.
• Be careful not to overfill the nori cups to prevent them from becoming soggy.

Keywords: baked salmon sushi cups, sushi appetizer, baked sushi, salmon recipe, easy sushi, nori cups