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Easy Baked Salmon Sushi Cups

Delightful sushi cups featuring creamy salmon atop seasoned sushi rice, encased in crispy nori, perfect for gatherings or cozy nights in.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 cups
Course: Appetizer, Main Dish
Cuisine: Fusion, Japanese
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Sushi Cups
  • 1 lb salmon, cubed Fresh, tender salmon adds a rich flavor.
  • 1 tbsp light soy sauce Enhances overall taste.
  • 1 tbsp Kewpie Mayo Creamy and slightly sweet.
  • 1 tbsp Sriracha Adds a hint of heat.
  • 1 tsp sesame oil Provides a nutty flavor.
  • 1.5 cups uncooked sushi rice Serves as the base for the cups.
  • 1 tbsp rice vinegar Adds a tangy zest.
  • 2 tsp white sugar Balances the acidity.
  • 3 large sheets nori Provides crunch and authenticity.
  • to taste Furikake, for garnish Adds burst of flavor.
  • 1 large green onion, for garnish Enhances presentation.
  • as needed Cooking spray Prevents sticking.

Method
 

Preparation
  1. Begin by cooking the sushi rice according to package instructions. Set aside to cool slightly.
  2. In a microwave-safe bowl, combine the rice vinegar and sugar. Microwave for about 30 seconds or until sugar dissolves. Pour over cooked rice and mix gently.
  3. Preheat the oven to 400°F (200°C).
  4. In a separate bowl, combine salmon with soy sauce, Kewpie mayo, Sriracha, and sesame oil. Mix until evenly coated.
  5. Cut nori sheets into four rectangles or squares for muffin tin inserts.
  6. Lightly grease the muffin tin with cooking spray. Spoon sushi rice into each nori square, pressing down gently, then top with the salmon mixture.
Baking
  1. Bake for about 15 minutes or until salmon is cooked through and tops are golden brown.
Finishing
  1. Cool for a few minutes, then garnish with furikake and chopped green onions before serving.

Notes

Use the freshest salmon for best quality. Customizations such as adding avocado or cucumber are encouraged. Toast nori for added flavor and pliability. Let sushi rice rest after mixing with vinegar for best flavor absorption.