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Baked Salmon Sushi Cups

Baked Salmon Sushi Cups: A Fun Twist on Classic Sushi

Baked Salmon Sushi Cups are a delightful, easy-to-make appetizer that combines classic sushi flavors with modern convenience.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 4 cups
Course: Appetizers
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon Mixture
  • 1 lb Fresh Salmon Cubed
  • 2 tbsp Light Soy Sauce Consider low-sodium
  • 3 tbsp Kewpie Mayo Regular mayo works too
  • 1 tbsp Sriracha Adjust to spice preference
  • 1 tbsp Sesame Oil Can swap for neutral oil
For the Sushi Rice
  • 1 cup Sushi Rice Sticky short-grain rice
  • 2 tbsp Rice Vinegar Apple cider vinegar can be alternative
  • 1 tbsp White Sugar Can be omitted or substituted with honey
For Assembly
  • 5 sheets Nori Sheets Extra sheets add crunch
  • 1 tbsp Furikake Optional but recommended
  • 2 scallions Green Onion Can substitute with chives
For Baking
  • 1 tbsp Cooking Spray A little oil can be used

Equipment

  • Oven
  • muffin tin
  • Medium bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Cook the sushi rice according to package instructions, about 20 minutes. Mix rice vinegar and sugar until sugar dissolves, then fold into the rice and set aside to cool.
  2. Preheat your oven to 400°F (200°C) to prepare for baking.
  3. In a bowl, combine cubed salmon, light soy sauce, Kewpie mayo, sriracha, and sesame oil. Mix until well coated and creamy. Set aside.
  4. Cut nori sheets into four squares each to fit in a muffin tin.
  5. Grease each muffin cup lightly with cooking spray or oil. Place a nori square in each cup and press gently. Add a layer of sushi rice, pressing down lightly.
  6. Spoon the salmon mixture onto the rice in each cup, ensuring it's evenly distributed but not overflowing.
  7. Bake for about 15 minutes until golden and the salmon is cooked through.
  8. Remove from oven, let cool slightly, and drizzle with additional sriracha or Kewpie mayo. Garnish with furikake and green onions. Serve warm.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 600mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 15mgIron: 1mg

Notes

Ensure to use fresh or sushi-grade salmon for safety. Rinse sushi rice properly to avoid gummy texture. Adjust baking times based on oven performance.

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