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–+ servings
Baked Salmon Sushi Cups

Baked Salmon Sushi Cups – Easy Appetizer Everyone Will Love

Baked Salmon Sushi Cups offer a gourmet sushi experience without the hassle, perfect as an appetizer or light lunch.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 3 minutes
Total Time 38 minutes
Servings: 12 cups
Course: appetizers
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 pound Fresh Salmon can be substituted with shrimp, tuna, or crab
  • 2 scallions Scallions finely chopped
  • ½ cup Japanese Mayo (e.g., Kewpie) or regular mayo mixed with rice vinegar and sugar
  • 1 tablespoon Toasted Sesame Oil a little goes a long way!
  • 1 tablespoon Sriracha adjust to control spice level
  • ½ teaspoon Kosher Salt
For the Nori Cups
  • 6 sheets Nori Sheets ensure they're crisp
  • 2 cups Sushi Rice short-grain rice

Equipment

  • muffin tin
  • mixing bowls
  • cooking spray

Method
 

Step-By-Step Instructions
  1. Preheat the oven to 400°F (200°C) and arrange the oven rack in the upper third position.
  2. Lightly spray a 12-cup muffin tin with cooking spray.
  3. Cut nori sheets into 5x5 inch squares and mold sushi rice into the center of each piece, forming a cup.
  4. In a mixing bowl, combine fresh salmon, scallions, toasted sesame oil, half of the mayo, and sriracha. Season with salt and mix gently.
  5. Spoon the salmon mixture into each rice-lined nori cup.
  6. Bake for approximately 11 minutes until the salmon is just cooked through.
  7. Switch to broil for an additional 2 to 4 minutes to crisp the nori.
  8. Let cool for 2 to 3 minutes, then drizzle with spicy mayo, and garnish with sesame seeds and scallions.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 22gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 50IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Store leftover cups in an airtight container in the fridge for up to 2 days. Freeze assembled cups for up to 3 months, baking from frozen.

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