Baked Salmon Sushi Cups
A fun and innovative twist on sushi, these baked salmon sushi cups are filled with delicious flavors and easy to make.
Equipment
- Muffin Tin
- Large Nonstick Pan
Ingredients
- 2 cups Cooked Sushi Rice
- 3 sheets Nori Quartered
- 1.5 lbs Skinless Salmon Fillet Cut into 1/2” cubes
- 1 teaspoon Toasted Sesame Oil
- 4 tablespoons Japanese Mayonnaise Such as Kewpie, divided
- 2.25 teaspoons Sriracha Divided
- 2 teaspoons Black and White Sesame Seeds
Instructions
- Preheat your oven to 400°F.
- Lightly coat a standard 12-cup muffin tin with cooking spray.
- Place a heaping tablespoon of cooked sushi rice in the center of each quartered nori sheet. Transfer them rice side up into the muffin tin and gently press down.
- In a bowl, combine cubed salmon, sliced scallions, toasted sesame oil, 2 tablespoons of Japanese mayonnaise, 2 teaspoons of sriracha, and salt. Mix until well combined.
- Divide the salmon mixture evenly among the muffin cups, aiming for about 1/4 cup in each.
- Bake for approximately 11 minutes, then switch to broil for 2-4 minutes until the tops are charred.
- While cooling, whisk together the remaining mayonnaise and sriracha for a drizzle.
- Garnish each cup with the spicy drizzle, sesame seeds, and additional scallions before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or serve cold.