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Baked Salmon Sushi Cups Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 12 sushi cups
  • Category: Appetizer, Main Course
  • Method: Baking
  • Cuisine: Japanese-Inspired, Fusion
  • Diet: Pescatarian

Description

This Baked Salmon Sushi Cups recipe offers a delightful twist on traditional sushi by baking salmon-flavored rice cups in a muffin tin. Featuring a savory blend of cooked salmon, sushi rice seasoned with rice vinegar, and fresh toppings like avocado and cucumber, these sushi cups are perfect as a fun appetizer or a light main course. The baking process adds a subtle crispiness to the edges, enhancing the texture while keeping the centers tender and flavorful.

Ingredients

Scale

Rice Mixture

  • 1 cup sushi rice, rinsed and cooked
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt

Salmon Mixture

  • 1 cup cooked salmon, flaked
  • 1 tablespoon mayonnaise
  • 1 tablespoon sriracha (optional)
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sesame oil

Assembly & Toppings

  • 6 sheets seaweed snacks or nori, cut into squares
  • 1 avocado, diced
  • 1/2 cucumber, finely diced
  • 1 tablespoon sesame seeds
  • 2 tablespoons chopped green onions

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 400°F (200°C) and lightly grease a muffin tin to prevent sticking and ensure easy removal of the sushi cups.
  2. Season the Rice: In a small bowl, combine rice vinegar, sugar, and salt, stirring until dissolved. Mix this seasoning into the warm sushi rice and let it cool slightly to meld flavors and make it easier to handle.
  3. Prepare the Salmon Mixture: In another bowl, thoroughly mix the flaked cooked salmon with mayonnaise, sriracha if using, soy sauce, and sesame oil. This creates a flavorful salmon filling with a creamy texture and a hint of spice.
  4. Assemble Sushi Cups: Press a square of nori into each muffin cup to create a shell. Add about 1 tablespoon of the seasoned rice into each cup, pressing down gently to form a compact base that will hold the fillings.
  5. Add Salmon Topping: Spoon 1 to 2 tablespoons of the salmon mixture over the rice layer in each muffin cup, spreading it evenly but carefully not to overflow.
  6. Bake the Sushi Cups: Place the muffin tin in the preheated oven and bake for 10 to 12 minutes, until the cups are warmed through and the edges become slightly crispy, enhancing flavor and texture.
  7. Cool and Top: Allow the baked sushi cups to cool for a few minutes before removing them gently from the muffin tin to maintain shape. Top each cup with diced avocado, cucumber, sesame seeds, and chopped green onions for fresh and crunchy accents.
  8. Serve: Serve these baked salmon sushi cups warm or at room temperature as a creative appetizer or light meal that’s easy to enjoy and impresses guests.

Notes

  • You can substitute canned salmon or cooked shrimp if fresh cooked salmon is unavailable or for variety.
  • For a dairy-free version, replace mayonnaise with a plant-based alternative.
  • These sushi cups are versatile and can be served warm or at room temperature depending on preference.
  • Using a muffin tin helps keep the sushi cups neatly shaped and easy to handle.

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Find it online: https://freshandtastyrecipes.com/baked-salmon-sushi-cups-recipe/