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Easy Baked Salmon Sushi Cups
Flavorful baked salmon sushi cups with creamy sauce, sushi rice, & salmon. A quick homemade salmon recipe for an easy lunch, dinner, or snack!
Equipment
Ingredients
- 1 lb salmon cubed, skin and bones removed
- ½ teaspoon onion powder
- ½ teaspoon garlic salt
- 2 tablespoon soy sauce
- 1 teaspoon chili crunch oil
- 1 tablespoon sesame oil
Sushi Rice
- 2 cups
cooked rice
- 1 tablespoon seasoned rice vinegar
Toppings
- 1 tablespoon furikaki
- 1 green onion chopped
- 2 tablespoon unagi sauce
- 4 sheets nori
Spicy Mayo
- ½ tablespoon Chili Crunch
- 2 tablespoon mayonaise
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Instructions
- Cook sushi rice. While warm, mix with seasoned rice vinegar and let cool slightly.
- Preheat oven to 400°F.
- Remove skin and bones from salmon, then cube into 1 inch pieces. Toss with chili crunch, soy sauce, sesame oil, garlic salt, and onion powder.
- Cut nori seaweed paper into quarters with scissors.
- Place a nori square on your work surface. Flatten about 2 tablespoons of rice onto the seaweed using a spoon, then press it into the muffin tin. Top with about 2 tablespoons of salmon.
- Bake at 400°F for 12 to 15 minutes, then turn on broil for the last minute to crisp the edges.
- While the sushi cups cook, mix together mayo, chili crisp, and a splash of water to make spicy mayo.
- Remove sushi cups from the pan and spoon over spicy mayo, unagi sauce, furikake, and green onions. Optionally garnish or serve with cucumbers and avocados.
Notes
• Sushi rice works best when it is slightly warm and sticky. This helps it press into the muffin tin and hold its shape after baking.
• Cutting the nori into quarters makes it easier to line the muffin cups and gives the sushi cups structure so they do not fall apart.
• Do not overpack the rice too loosely. Pressing it firmly is what creates those crispy edges when baked.
• Salmon cooks quickly in the oven. Keep an eye on it and remove once it flakes easily to avoid drying it out.
• The last minute broil is optional but highly recommended if you want extra crispy edges on the rice cups.
• Adjust the spicy mayo to your heat preference by adding more or less chili crisp and water for consistency.
Nutrition
Calories: 116kcalCarbohydrates: 8gProtein: 9gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 22mgSodium: 296mgPotassium: 202mgFiber: 0.1gSugar: 0.1gVitamin A: 17IUVitamin C: 0.02mgCalcium: 8mgIron: 0.4mg
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