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Baked Salmon Sushi Cups

Delightful baked sushi cups filled with flavorful salmon, creamy mayonnaise, and chewy sushi rice, perfect for a quick meal or gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cups
Course: Appetizer, Main Course
Cuisine: Fusion, Japanese
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds Salmon, skin removed and cubed A rich source of Omega-3 fatty acids; substitute with tuna for different flavor.
  • 2 tablespoons Mayonnaise Provides creaminess; try Greek yogurt for a lighter option.
  • 1 tablespoon Soy Sauce Delivers savory depth; liquid aminos can be a gluten-free option.
  • 1 teaspoon Sriracha Adds spice; can be omitted or replaced with milder chili sauce.
  • 1 cup Cooked Sushi Rice Regular short-grain rice works as an alternative.
  • 1 teaspoon Rice Vinegar Enhances flavor; apple cider vinegar can be a substitute.
  • 12 squares Nori Use lettuce leaves for a gluten-free option.
  • 1 tablespoon Sesame Seeds Adds nuttiness; can use sunflower seeds as a swap.
  • 1/4 cup Chopped Green Onions Provides freshness; can use red onions for a different taste.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and lightly grease a standard-size muffin tin.
  2. In a large bowl, combine the cubed salmon, mayonnaise, soy sauce, and sriracha. Toss to coat well.
  3. In another bowl, mix the cooked sushi rice with the rice vinegar.
  4. Lay out the nori squares on a countertop. Add about 2 tablespoons of the rice mixture to each nori square, then fold and place inside the muffin tin.
  5. Top each nori cup with about 2 tablespoons of the salmon mixture.
Cooking
  1. Bake for 15 minutes, or until the salmon is cooked to your liking.
  2. Remove from the oven, sprinkle with sesame seeds and chopped green onions. Serve and enjoy!

Notes

Serve warm with a side of wasabi or pickled ginger. Leftovers can be stored in an airtight container for up to three days. For freezing, assemble the sushi cups without baking and freeze them in a single layer before transferring to a freezer-safe container.