Description
Delight in these vibrant Baked Salmon Sushi Cups, a fusion of tender baked salmon, seasoned sushi rice, and crisp nori sheets, topped with a spicy mayonnaise drizzle and toasted sesame seeds. Perfect as an elegant appetizer or a light meal, these sushi cups bring Japanese flavors to your oven with ease and flair.
Ingredients
Scale
Base
- Cooking spray
- 2 cups cooked sushi rice
- 3 nori sheets, quartered
Salmon Mixture
- 1 (1 1/2-lb.) skinless salmon fillet, cut into 1/2″ cubes
- 2 scallions, thinly sliced, plus more for serving
- 1 tsp. toasted sesame oil
- 4 Tbsp. Japanese mayonnaise (such as Kewpie), divided
- 2 1/4 tsp. sriracha, divided
- Kosher salt, to taste (approximately 1/2 tsp.)
- 2 tsp. black and white sesame seeds
Instructions
- Prepare Oven and Muffin Tin: Arrange a rack in the upper third of the oven and preheat to 400°F. Lightly coat a standard 12-cup muffin tin with cooking spray to prevent sticking.
- Assemble Nori and Rice Bases: Scoop one heaping tablespoon of cooked sushi rice into the center of each quartered nori sheet. Transfer each nori piece, rice side up, into the prepared muffin tin cups. Use a spoon to gently pack the rice into an even layer at the bottom of each cup, forming the base.
- Combine Salmon Mixture: In a large bowl, toss together the cubed salmon, sliced scallions, toasted sesame oil, 2 tablespoons Japanese mayonnaise, 2 teaspoons sriracha, and 1/4 teaspoon kosher salt until all ingredients are well coated and evenly mixed.
- Fill Sushi Cups: Divide the salmon mixture evenly among the muffin tin cups, spooning about 1/4 cup of the mixture on top of the rice in each cup, creating a layered effect.
- Bake the Sushi Cups: Place the muffin tin in the oven and bake for about 11 minutes, or until the salmon is almost cooked through but not fully opaque.
- Broil for Charring: Switch the oven to broil mode. Carefully broil the sushi cups for 2 to 4 minutes, watching vigilantly to ensure the salmon doesn’t burn. The broiling will char the salmon tops in spots and finish the cooking process.
- Prepare Spicy Mayonnaise Drizzle: While the sushi cups cool for 5 minutes after baking, combine the remaining 2 tablespoons of Japanese mayonnaise with 1/4 teaspoon sriracha in a small bowl, mixing to create a spicy creamy sauce.
- Garnish and Serve: Transfer the sushi cups to a serving platter. Drizzle each with the spicy mayonnaise mixture, then sprinkle with the black and white sesame seeds and additional sliced scallions for garnish. Serve immediately.
Notes
- Use cooked sushi rice that is slightly cooled but still sticky for best shaping results.
- Watch the broiling step carefully as salmon can burn quickly under high heat.
- For a milder version, reduce sriracha according to taste.
- This recipe yields 12 sushi cups, ideal for parties or appetizers.
- Leftovers can be refrigerated and gently reheated, though best enjoyed fresh for optimal texture.
Nutrition
- Serving Size: 1 sushi cup
- Calories: 180
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 35 mg
