Description
Baked Salmon Sushi Cups are a fun, bite-sized twist on traditional sushi, featuring creamy salmon filling in crispy seaweed cups for an easy and delicious appetizer or snack.
Ingredients
Scale
- 2 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 12 small nori sheets or nori squares
- 1 cup cooked salmon, flaked
- 2 tablespoons mayonnaise (preferably Kewpie)
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon soy sauce
- 1/2 avocado, diced
- Green onions, sliced, for garnish
- Sesame seeds, for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a muffin tin.
- In a small bowl, mix rice vinegar, sugar, and salt. Microwave for 30 seconds and stir to dissolve. Drizzle over warm sushi rice and mix gently.
- Press a small amount of rice into the bottom of each muffin tin well, shaping it into a cup.
- Place a nori square over each rice cup, pressing it gently into the sides.
- In a bowl, combine flaked salmon, mayonnaise, sriracha, and soy sauce.
- Spoon the salmon mixture into each nori cup on top of the rice.
- Bake for 12-15 minutes, until edges are crispy and filling is heated through.
- Top with diced avocado, green onions, and sesame seeds before serving.
Notes
- Use canned salmon for a quicker version.
- Add cucumber or mango for extra freshness.
- Adjust the sriracha to make it more or less spicy.
Nutrition
- Serving Size: 1 sushi cup
- Calories: 120
- Sugar: 1g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 15mg
Keywords: baked salmon sushi cups, sushi bites, salmon appetizers, easy sushi recipes