Description

These Easy Baked Salmon Sushi Cups offer a delightful twist on traditional sushi by combining savory marinated salmon with perfectly seasoned sushi rice, all baked in crispy nori wrappers. This viral recipe is quick to prepare, visually appealing, and packed with bold flavors, making it a perfect appetizer or snack for sushi lovers and beginners alike.

Ingredients

Scale

Sushi Rice

1 ½ cup uncooked sushi rice
1 tbsp rice vinegar
2 tsp white sugar

Salmon Mixture

1 lb salmon, cubed
1 tbsp light soy sauce
1 tbsp Kewpie Mayo
1 tbsp Sriracha
1 tsp sesame oil

Assembly and Garnish

3 large nori sheets
furikake, for garnish
1 green onion, thinly sliced, for garnish
cooking spray

Instructions

Cook the sushi rice: Prepare the sushi rice according to package instructions until tender and sticky, then set it aside to cool slightly.
Season the rice: In a microwave-safe bowl, combine rice vinegar and sugar. Microwave for about 30 seconds or until the sugar dissolves completely. Pour this mixture over the cooked rice and gently fold until the rice is evenly seasoned. Set aside while preparing the salmon.
Preheat the oven: Set your oven to 400℉ (204℃) to preheat while assembling the sushi cups.
Prepare the salmon mixture: In a bowl, combine cubed salmon, light soy sauce, Kewpie Mayo, Sriracha, and sesame oil. Mix thoroughly to ensure all pieces are coated well. Set aside.
Prepare the nori sheets: Cut each nori sheet into 4 equal rectangles or squares, sized to fit comfortably into your muffin tin cups.
Assemble the sushi cups: Lightly grease a muffin tin with cooking spray. Place a nori square inside each muffin cup. Spoon a layer of the seasoned sushi rice into each cup, pressing down lightly to create a compact base. Top each rice layer with a generous portion of the salmon mixture.
Bake: Bake in the preheated oven at 400℉ for 15 minutes, or until the salmon is cooked through and the tops are slightly golden.
Garnish and serve: Remove the sushi cups from the oven and cool for a few minutes. Drizzle extra Sriracha or spicy mayo on top if desired. Garnish with furikake seasoning and chopped green onions. Serve immediately and enjoy the vibrant flavors!

Notes

You can substitute salmon with cooked shrimp or crab for variation.
Use fresh, sushi-grade salmon to ensure the best flavor and safety.
To make the recipe less spicy, reduce or omit the Sriracha according to your preference.
Furikake can be found in most Asian grocery stores or substituted with toasted sesame seeds.
Make sure the rice is slightly cooled before assembling to prevent soggy nori.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Baking
Cuisine: Japanese

Nutrition

Serving Size: 1 sushi cup
Calories: 120
Sugar: 2g
Sodium: 350mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 8g
Cholesterol: 35mg

Keywords: salmon sushi cups, baked sushi cups, sushi rice recipe, easy sushi appetizer, viral sushi recipe