Baked Salmon Sushi Cups: A Warm Twist on Sushi Bliss

Baked Salmon Sushi Cups are a delicious, bite-sized appetizer that satisfy sushi cravings with a warm filling and crispy nori.

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Prep Time 20

Cook Time 15

Cooling Time 5

Total Time 40

Servings: 4 cups

Course: Appetizers

Cuisine: Japanese

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salmon Mixture

1 lb Salmon can substitute with cooked shrimp
2 tbsp Light Soy Sauce tamari for gluten-free option
3 tbsp Kewpie Mayo regular mayo mixed with rice vinegar works too
1 tbsp Sriracha adjust for desired heat
1 tbsp Sesame Oil can be replaced with olive oil

For the Sushi Rice Base

1 cup Uncooked Sushi Rice short grain rice can be a substitute
2 tbsp Rice Vinegar white vinegar can suffice
1 tbsp White Sugar honey or agave syrup can be alternatives

For the Cups

4 sheets Nori Sheets cut into 4x4 inch squares
1 spray Cooking Spray any preferred cooking oil will do

For Garnishing

2 tbsp Green Onion chives can be used
1 tbsp Furikake optional for umami and crunch

Equipment

Muffin tin
mixing bowl
spatula

Method

Directions

Cook the sushi rice according to package instructions, mix rice vinegar with white sugar until dissolved and fold into warm rice.
Preheat oven to 400℉ (200℃).
In a mixing bowl, combine cubed salmon, light soy sauce, Kewpie mayo, sriracha, and sesame oil.
Cut nori sheets into squares that will fit into muffin tin compartments.
Lightly grease the muffin tin with cooking spray, place a nori square at the bottom of each muffin insert.
Add a spoonful of seasoned sushi rice on top of the nori and press down firmly.
Top each rice layer with a spoonful of the salmon mixture.
Bake in the preheated oven for about 15 minutes, until salmon is cooked.
Garnish with sriracha and chopped green onions before serving.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 25gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

These Baked Salmon Sushi Cups can be refrigerated for 2-3 days or frozen for up to 2 months.

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