Baked Salmon Sushi Cups Recipe
These Baked Salmon Sushi Cups are a delicious and creative twist on traditional sushi, featuring layers of sushi rice and marinated salmon baked to perfection in nori sheets. Topped with a spicy mayo drizzle and sesame seeds, they make a perfect appetizer or party snack that’s easy to prepare and visually appealing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 sushi cups 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese
- Diet: Low Fat
Ingredients
Scale
Main Ingredients
- Cooking spray
- 2 cups cooked sushi rice
- 3 nori sheets, quartered
- 1 (1 1/2-pound) skinless salmon fillet, cut into 1/2 inch cubes
- 2 scallions, thinly sliced, plus more for serving
- 1 teaspoon toasted sesame oil
- 4 tablespoons Japanese mayonnaise (such as Kewpie), divided
- 2 1/4 teaspoons sriracha, divided
- Kosher salt
- 2 teaspoons black and white sesame seeds
Instructions
- Prepare Oven and Muffin Tin: Arrange a rack in the upper third of the oven and preheat to 400°F. Lightly coat a standard 12-cup muffin tin with cooking spray to prevent sticking.
- Shape Sushi Rice Cups: Scoop 1 heaping tablespoon of cooked sushi rice into the center of each nori piece. Transfer the nori onto the prepared muffin tin rice side up. Gently use a spoon to pack the rice evenly into the bottom of each cup, forming a solid base for the salmon.
- Mix Salmon Filling: In a large bowl, combine the cubed salmon, sliced scallions, toasted sesame oil, 2 tablespoons of Japanese mayonnaise, 2 teaspoons of sriracha, and 1/4 teaspoon of kosher salt. Toss gently to evenly coat the salmon mixture.
- Fill Cups with Salmon Mixture: Divide the salmon mixture evenly among the muffin cups, approximately 1/4 cup per cup, spooning it directly on top of the packed sushi rice.
- Bake the Sushi Cups: Place the muffin tin in the oven and bake for about 11 minutes or until the salmon is nearly cooked through.
- Broil for Finish: Switch the oven to broil and broil the sushi cups for 2 to 4 minutes. Watch carefully to avoid burning. The tops should be charred in spots, and the salmon fully cooked. Remove and let cool for 5 minutes.
- Prepare Spicy Mayo Drizzle: While the sushi cups cool, mix the remaining 2 tablespoons of Japanese mayonnaise with the last 1/4 teaspoon sriracha in a small bowl.
- Garnish and Serve: Arrange the baked salmon sushi cups on a serving platter. Drizzle with the spicy mayo mixture, then sprinkle with the black and white sesame seeds and additional sliced scallions for garnish. Serve warm or at room temperature.
Notes
- Make sure to use sushi rice that is freshly cooked and slightly sticky for best texture and holding shape.
- The broiling step is essential for adding a flavorful charred finish to the salmon.
- Adjust sriracha quantity based on your preferred spice level.
- Japanese mayonnaise, such as Kewpie, is recommended for its rich, umami flavor but regular mayo can be substituted.
- Salmon can be substituted with other fatty fish like tuna or trout if preferred.
- Use fresh scallions to keep a bright flavor and color in the final dish.
Keywords: salmon sushi cups, baked sushi, salmon appetizer, Japanese sushi recipe, sushi rice, spicy mayo sushi, easy sushi cups
Find it online: https://cookedbycleo.com/baked-salmon-sushi-cups-recipe/
