Baked Salmon Sushi Cups Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://dishedbydana.com/baked-salmon-sushi-cups-recipe/
