Easy Baked Salmon Sushi Cups for Quick Sushi Cravings

Delicious Baked Salmon Sushi Cups are a culinary sensation that brings comfort and flavor in a unique deconstructed sushi format.

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Prep Time 15

Cook Time 15

Cooling Time 10

Total Time 30

Servings: 4 cups

Course: Appetizers

Cuisine: Japanese

Calories: 260

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salmon Mixture

1 lb Freshly cubed salmon Opt for sushi-grade salmon for best taste
2 tbsp Light soy sauce Tamari is a great gluten-free substitute
2 tbsp Kewpie mayo Regular mayo can be used, but alters the flavor
1 tbsp Sriracha Adjust to your heat preference
1 tbsp Sesame oil Can be substituted but may lose flavor

For the Rice Base

1 cup Sushi rice Short-grain rice is preferred
1 1/4 cups Water For cooking sushi rice
2 tbsp Rice vinegar Apple cider vinegar can work in a pinch
1 tbsp White sugar Can use honey or agave syrup as alternatives

For the Nori Cups

6 sheets Nori sheets Essential for the sushi cup structure
1 can Cooking spray Prevents sticking to the muffin tin

For Garnishing

2 tbsp Furikake Optional but recommended
2 tbsp Chopped green onion Chives can be used as an alternative

Equipment

Oven
Muffin tin
Rice Cooker

Method

Step-by-Step Instructions

Cook the sushi rice by rinsing 1 cup until the water runs clear, then cook with 1 ¼ cups water. Let sit for 10 minutes, then mix in rice vinegar and sugar.
Preheat the oven to 400°F (200°C).
In a mixing bowl, combine salmon with soy sauce, Kewpie mayo, sriracha, and sesame oil. Mix until coated.
Cut nori sheets into squares that fit muffin tin. Grease each cup with cooking spray.
Spoon sushi rice into each nori cup, pressing down lightly. Layer with salmon mixture.
Bake for 15 minutes until salmon is cooked through and tops are golden.
Garnish with remaining sriracha, furikake, and green onions. Serve warm.

Nutrition

Serving: 1cupCalories: 260kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 100IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze individually wrapped sushi cups for up to 2 months.

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