Easy Baked Salmon Sushi Cups (Print Version)
Baked nori cups packed with salmon, seasoned rice, spicy mayo, and vibrant garnishes for a crave-worthy bite.
# Ingredients:
→ Salmon Mixture
01 -
450 g salmon, cubed
02 -
1 tablespoon light soy sauce
03 -
1 tablespoon Kewpie mayonnaise
04 -
1 tablespoon sriracha sauce
05 -
1 teaspoon sesame oil
→ Sushi Rice
06 -
300 g sushi rice, uncooked
07 -
1 tablespoon rice vinegar
08 -
2 teaspoons white sugar
→ Assembly and Garnish
09 -
3 large nori sheets
10 -
Cooking spray
11 -
Furikake, for garnish
12 -
1 green onion, thinly sliced, for garnish
13 -
Extra sriracha or spicy mayo, for drizzling
# Steps:
01 -
Cook the sushi rice according to manufacturer instructions. In a microwave-safe bowl, combine rice vinegar and white sugar, heating for about 30 seconds or until sugar dissolves. Pour over the cooked rice and mix until fully incorporated. Set aside.
02 -
Set oven to 200°C (400°F) and allow to preheat fully.
03 -
In a medium bowl, combine cubed salmon, light soy sauce, Kewpie mayonnaise, sriracha, and sesame oil. Stir until salmon is evenly coated.
04 -
Cut each nori sheet into 4 equal squares or rectangles, sized to fit into muffin tin wells.
05 -
Lightly grease a muffin tin with cooking spray. Place a nori square into each well, pressing down gently. Add a spoonful of seasoned sushi rice onto each nori, pressing lightly to form a base. Top with an even layer of salmon mixture.
06 -
Place the filled muffin tin in the oven and bake for 15 minutes, or until the salmon is fully cooked with golden edges.
07 -
Remove sushi cups from the oven and let them cool briefly. Drizzle with extra sriracha or spicy mayo, garnish with furikake and chopped green onions. Serve immediately.
# Notes:
01 -
For crispier nori, assemble and bake immediately rather than letting assembled cups rest.
02 -
Use sushi-grade salmon for optimal flavor and safety.