Description
Delicious and visually appealing baked salmon sushi cups feature a crispy nori and sushi rice base topped with a flavorful mixture of cubed salmon, scallions, and spicy mayo. Baked and broiled to perfection, these sushi cups are perfect as a unique appetizer or light meal.
Ingredients
Units
Scale
Base
- Cooking spray
- 2 cups cooked sushi rice
- 3 nori sheets, quartered
Salmon Topping
- 1 (1 1/2-lb.) skinless salmon fillet, cut into 1/2” cubes
- 2 scallions, thinly sliced, plus more for serving
- 1 tsp. toasted sesame oil
- 4 Tbsp. Japanese mayonnaise (such as Kewpie), divided
- 2 1/4 tsp. sriracha, divided
- Kosher salt
- 2 tsp. 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.
- Form Nori and Rice Cups: Place 1 heaping tablespoon of cooked sushi rice into the center of each quartered nori sheet. Transfer each nori piece rice side up into the prepared muffin tin. Using a spoon, gently press the rice evenly into the bottom of each muffin cup to form a base.
- Mix Salmon Topping: In a large bowl, combine the cubed salmon, sliced scallions, toasted sesame oil, 2 tablespoons Japanese mayonnaise, 2 teaspoons sriracha, and 1/4 teaspoon kosher salt. Toss everything together gently until evenly mixed.
- Assemble Sushi Cups: Divide the salmon mixture evenly among the muffin cups, spooning about 1/4 cup of the mixture on top of the rice in each cup.
- Bake the Sushi Cups: Place the muffin tin in the oven and bake for approximately 11 minutes until the salmon is nearly cooked through.
- Broil for Char: Switch the oven to broil and carefully broil the sushi cups for 2 to 4 minutes, watching closely to prevent burning. The tops should be charred in places and the salmon fully cooked.
- Prepare Spicy Mayo Drizzle: While the sushi cups cool for 5 minutes, whisk together the remaining 2 tablespoons Japanese mayonnaise with 1/4 teaspoon sriracha in a small bowl.
- Serve: Arrange the baked salmon sushi cups on a platter. Drizzle each cup with the spicy mayonnaise mixture and sprinkle with black and white sesame seeds and additional sliced scallions for garnish.
Notes
- Ensure sushi rice is properly cooked and slightly cooled before forming cups to avoid sogginess.
- You can adjust the amount of sriracha in the salmon mixture and drizzle according to desired spice level.
- Keep a close eye while broiling to prevent over-charring the salmon topping.
- For gluten-free version, verify that the mayonnaise and sriracha used do not contain gluten ingredients.
- Use fresh, sushi-grade salmon for best taste and safety.
Nutrition
- Serving Size: 1 sushi cup
- Calories: 150
- Sugar: 1g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 35mg
