Baked Salmon Sushi Cups

Other

Contributed by: Cindy Bo

Sushi cup

Enjoy a modern twist on sushi with these Baked Salmon Sushi Cups, offering a tasty blend of omega-3 rich salmon and nutrient-dense seaweed. This dish combines traditional Japanese flavors with a convenient, bite-sized presentation that's both delicious and nutritious.

Serves:
12 servings
Total Time:
45 minutes
Prep Time:
15 minutes
Cook Time:
30 minutes

Ingredients


Salmon 1 ½ ounces, skin removed and cubed Soy_sauce 2 Tablespoons, low-sodium Sesame_oil 1 Tablespoon Kewpie_mayo 2 Tablespoons Sriracha 1 Tablespoon, optional Sushi_rice 1½ cups, cooked Rice_Vinegar 1 teaspoon Nori_seaweed 12 squares

Instructions

Step 1
Cook the sushi rice and let it cool slightly.
Step 2
Preheat your oven to 400 F and lightly greasing a standard size twelve cup muffin tray.
Step 3
Next, add your cubed salmon, sea salt, soy sauce, sesame oil, sriracha (optional) and mayo to a large bowl. Toss to coat well, until all of the ingredients are fully combined. You may adjust the seasoning to taste.
Step 4
Add your warm cooked rice to a bowl and add in your vinegar. Mix until all of the rice is coated in the vinegar.
Step 5
Prepare your nori sheets by laying them out on a countertop. If using large nori sheets, cut them into squares small enough to fit into each cavity of your muffin tin.
Step 6
Now you will assemble the cups: Add about 2-3 tablespoons of your rice mixture to each nori sheet, then fold and place inside the muffin tin. Repeat until all of the cavities of your muffin tin are filled.
Step 7
Then, top each nori cup with your salmon mixture. This will be about 2 tablespoons, depending on how big your salmon is or how big the muffin tray is.
Step 8
Finally, bake your cups for 15 minutes, or until the salmon is cooked to your liking.
Step 9
Once done, remove from the oven, top with your garnishes of choice, serve, and enjoy! These cups are best eaten the same day, but can be stored in an airtight container, in the fridge, for up to two days.

Notes

Ingredients for garnishes
⦁    1 squeeze of Kewpie mayo over each cup
⦁    1 tablespoon sesame sees
⦁    ¼ cup chopped green onions or scallions
 

 

Tips & Notes
Always adjust to your personal taste. 


Prepare your nori sheets by laying them out on a countertop. If using large nori sheets, cut them into squares small enough to fit into each cavity of your muffin tin.


This recipe happens to naturally gluten-free. They make a great snack, appetizer, or side dish. 
 

Nutrition Information

Serving Size:
12 serving
Calories:
252 Calories
Fat:
11g
Saturated Fat:
2g
Carbohydrates:
Net Carb: 25g
Dietary Fiber:
0
Protein:
14g
Sodium:
225