Baked Salmon Sushi Cups: A Cozy, Savory Sushi Adventure

Baked Salmon Sushi Cups are a delightful deconstructed sushi experience with tender salmon, fluffy rice, and crispy nori.

Prep Time 20

Cook Time 15

Cooling Time 10

Total Time 45

Servings: 4 cups

Course: Lunch

Cuisine: Japanese

Calories: 250

For the Filling

1 cup Salmon Provides a rich, savory flavor; substitute with cooked shrimp or crab for a unique twist.
2 tablespoons Light Soy Sauce Enhances umami and seasoning; switch to tamari for a gluten-free option.
2 tablespoons Kewpie Mayo Adds creaminess and a hint of sweetness; regular mayonnaise works although the flavor might differ.
1 tablespoon Sriracha Infuses heat and spice; can be replaced with your favorite hot sauce or omitted for a milder flavor.
1 teaspoon Sesame Oil Contributes a nutty aroma; olive oil may be used, keeping in mind it alters the taste.

For the Rice

1 cup Sushi Rice Forms the essential base; use short-grain or sticky rice as alternatives.
2 tablespoons Rice Vinegar Season the rice perfectly; apple cider vinegar can work too, though it slightly changes the flavor.
1 tablespoon White Sugar Balances acidity; honey or agave can substitute for a different sweet touch.

For Serving

4 sheets Nori Sheets Provide that signature sushi flavor and structure; lettuce leaves are great for a lower-carb variation.
2 tablespoons Furikake A traditional Japanese seasoning for finishing touches, but feel free to skip or use sesame seeds instead.
2 tablespoons Green Onion Adds a fresh crunch; chives can be used if needed.
1 cooking spray Cooking Spray Prevents sticking in the muffin tin; olive oil or melted butter also works well.

Step-by-Step Instructions

Cook the sushi rice according to package instructions, about 20 minutes. Transfer to a large bowl and mix with rice vinegar and sugar. Allow to cool to room temperature.
Preheat oven to 400°F (200°C). In a medium bowl, combine diced salmon, light soy sauce, Kewpie mayo, sriracha, and sesame oil. Mix until well-coated.
Cut nori sheets into squares that fit into muffin tin. Prepare enough pieces to line each muffin cup.
Spray muffin tin with cooking spray. Place nori squares in each cup, press down. Spoon sushi rice into nori, filling each cup just under the top. Spoon salmon mixture on top.
Bake in preheated oven for about 15 minutes until salmon is cooked thoroughly and cups are golden brown.
Remove from oven and let cool slightly. Drizzle with sriracha or Kewpie mayo, sprinkle with furikake and green onions. Serve warm with pickled ginger and soy sauce.

Use the freshest ingredients for best flavor. Customize fillings as desired, but ensure textures balance well.