Description
These Baked Salmon Sushi Cups are a delightful twist on traditional sushi, featuring a savory blend of salmon, rice, and vegetables baked to perfection in a muffin tin. Easy to make and impressive to serve!
Ingredients
Rice:
2 cups cooked sushi rice, 2 tablespoons rice vinegar, 1 tablespoon sugar, ½ teaspoon salt
Salmon Mixture:
1 cup cooked salmon (baked or canned), flaked, ¼ cup mayonnaise, 1 tablespoon sriracha (optional), 1 teaspoon soy sauce
Assembly:
6 sheets nori, cut into quarters, 1 small avocado, diced, 1 small cucumber, diced, 1 tablespoon sesame seeds, sliced green onions for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
- Prepare the rice: Mix rice vinegar, sugar, and salt. Combine with cooked sushi rice, then press into muffin cups.
- Make the salmon mixture: Combine flaked salmon with mayonnaise, sriracha, and soy sauce. Add a spoonful to each rice-filled cup.
- Bake: Bake for 12–15 minutes until golden. Top with avocado, cucumber, sesame seeds, and green onions.
Notes
- You can use canned salmon or substitute with cooked crab or shrimp.
- Best served warm or at room temperature.
- Enhance with eel sauce or spicy mayo for added flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer or Main Course
- Method: Baking
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 sushi cup
- Calories: 140
- Sugar: 2g
- Sodium: 270mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 15mg
