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Easy Baked Salmon Sushi Cups Recipe

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★★★★★

4.9 from 83 reviews

These Easy Baked Salmon Sushi Cups are a fun, bite-sized twist on classic sushi. Made with savory marinated salmon, perfectly seasoned sushi rice, and crispy nori cups baked to perfection, they’re a delicious appetizer or party snack that’s simple to prepare and full of bold flavors.

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

Assembly & Garnish

  • 3 large nori sheets
  • Cooking spray
  • Furikake, for garnish
  • 1 green onion, thinly sliced, for garnish
  • Additional sriracha or spicy mayo, optional for drizzling

Instructions

  1. Cook Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions, usually by simmering with water until tender and fluffy. Set aside.
  2. Prepare Rice Vinegar Mixture: In a microwave-safe bowl, combine rice vinegar and sugar. Microwave for about 30 seconds until the sugar is fully dissolved. Pour this mixture over the cooked sushi rice and gently fold to combine evenly. Set aside to cool.
  3. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the sushi cups.
  4. Make Salmon Mixture: In a mixing bowl, combine cubed salmon, light soy sauce, Kewpie mayo, sriracha, and sesame oil. Mix thoroughly until the salmon is evenly coated with the flavorful sauce. Set aside.
  5. Prepare Nori Cups: Cut each nori sheet into 4 equal rectangles or squares, sized to fit inside a standard muffin tin. Lightly spray the muffin tin with cooking spray to prevent sticking.
  6. Assemble Sushi Cups: Place each nori square into a muffin cup, then add a spoonful of the prepared sushi rice into each one. Press the rice down lightly to form a compact layer. Repeat this process until all muffin cups are filled with rice. Top each rice cup with a generous layer of the salmon mixture.
  7. Bake: Place the muffin tin in the preheated oven and bake for 15 minutes. This allows the salmon to cook through and the tops to become slightly golden and caramelized.
  8. Serve and Garnish: Remove the sushi cups from the oven and allow them to cool for a few minutes. Drizzle additional sriracha or spicy mayo on top if desired. Garnish with furikake seasoning and thinly sliced green onions before serving.

Notes

  • For best results, use fresh sushi-grade salmon to ensure safety and flavor.
  • You can customize the spice level by adjusting the amount of sriracha or using a milder sauce.
  • Make sure not to overfill the muffin tins to prevent spillage during baking.
  • These sushi cups can be served warm or at room temperature.
  • Leftovers can be refrigerated and enjoyed within 1–2 days but are best eaten fresh.

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

Find it online: https://dinewithdylan.com/easy-baked-salmon-sushi-cups-recipe/