Salmon Sushi Cups Recipe

Introduction

Salmon Sushi Cups are a delightful twist on traditional sushi, combining fresh ingredients in bite-sized, crispy nori cups. They are perfect for a party appetizer or a fun dinner that’s both tasty and easy to make at home.

Ingredients

• 1/2 cup rice (such as jasmine, sushi, or short grain rice)
• Salt
• 2 teaspoons seasoned rice vinegar (optional)
• 1/2 pound salmon (skin and pin bones removed)
• 1 tablespoon coconut aminos (or soy sauce or tamari)
• 1 tablespoon spicy mayo (plus more for garnish)
• 2 sheets of nori
• Chopped fresh chives (for garnish)

Instructions

1. Step 1: Preheat the oven to 400°F.
2. Step 2: Rinse the rice and cook it according to the instructions on the package. For best results, use a rice cooker and add a pinch of salt. Once the rice is cooked, stir in the seasoned rice vinegar if using.
3. Step 3: While the rice cooks, pat the salmon dry with paper towels. Cut the salmon into small, evenly sized cubes. Combine the salmon cubes with coconut aminos, a pinch of salt, and spicy mayo in a bowl. Mix well to marinate.
4. Step 4: Cut the 2 sheets of nori into 6 equal-sized squares, approximately 3.5 inches each. These squares should fit comfortably into a standard muffin tin with some overhang for easy handling.
5. Step 5: Place about 1 tablespoon of cooked rice onto each nori square and press it down firmly. If the rice is sticky, wet your fingers slightly to prevent sticking. Pressing the rice softens the nori, making it easier to shape.
6. Step 6: Line the muffin tin with the nori and rice squares. Spoon a tablespoon of the marinated salmon mixture onto each rice cup.
7. Step 7: Bake in the preheated oven for around 15 minutes. For a crispy finish, switch the oven to broil for the last 60 seconds, keeping a close eye to prevent burning.
8. Step 8: Remove the sushi cups from the oven and let them cool slightly. Transfer to a serving plate, then garnish with extra spicy mayo and chopped chives.

Tips & Variations

• Use short grain or sushi rice for the best texture and stickiness that holds the nori cups together.
• Swap spicy mayo for sriracha mayo or wasabi mayo for a different heat profile.
• Add finely diced cucumber or avocado on top for added freshness and crunch.
• If you prefer cooked salmon, gently pan-sear the cubes before mixing with the marinade.

Storage

Store leftover salmon sushi cups in an airtight container in the refrigerator for up to 24 hours. The nori may become less crispy over time. Reheat briefly in a toaster oven to restore some crispness, but avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish instead of salmon?

Yes, you can substitute salmon with tuna, yellowtail, or cooked shrimp depending on your preference. Just ensure the fish is fresh and sushi-grade if using raw.

Is it necessary to use seasoned rice vinegar in the rice?

Seasoned rice vinegar adds a classic sushi flavor and slight tang, but it is optional. If you prefer, you can leave it out or add a small amount of regular rice vinegar or lemon juice for subtle acidity.

Salmon Sushi Cups Recipe

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Salmon Sushi Cups are a delightful twist on traditional sushi, combining cooked seasoned rice and marinated salmon cubes baked inside crispy nori cups. This easy-to-make recipe features a flavorful blend of coconut aminos and spicy mayo, perfectly balanced with fresh chives for garnish. Ideal as a party appetizer or a fun, bite-sized meal, these sushi cups offer the delicious taste of sushi with a warm, crispy texture from baking.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 6 sushi cups 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Japanese
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

Rice Mixture

• 1/2 cup rice (such as jasmine, sushi, or short grain rice)
• Pinch of salt
• 2 teaspoons seasoned rice vinegar (optional)

Salmon Mixture

• 1/2 pound salmon (skin and pin bones removed)
• 1 tablespoon coconut aminos (or soy sauce or tamari)
• Pinch of salt
• 1 tablespoon spicy mayo (plus more for garnish)

Assembly

• 2 sheets of nori
• Chopped fresh chives (for garnish)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the sushi cups later.
2. Cook Rice: Rinse the rice thoroughly, then cook according to package instructions, preferably in a rice cooker with a pinch of salt. Once cooked, stir in seasoned rice vinegar if using, to add flavor and help soften the rice.
3. Prepare Salmon: Pat the salmon dry using paper towels, then cut it into small, evenly sized cubes. In a bowl, combine the cubed salmon with coconut aminos, a pinch of salt, and 1 tablespoon of spicy mayo, mixing well to marinate the fish.
4. Cut Nori Sheets: Slice 2 sheets of nori into six equal squares, approximately 3.5 inches each. These sizes fit perfectly into a standard muffin tin with a slight overhang to assist with easy removal.
5. Form Rice Base: Place about 1 tablespoon of cooked rice onto each nori square. Press the rice gently into the nori to soften it and help it adhere. If the rice is sticky, dampen your fingers with water to prevent sticking while pressing.
6. Assemble Cups: Carefully place each nori and rice square into the wells of a muffin tin, shaping them into cups. Spoon a tablespoon of the marinated salmon mixture on top of each rice cup.
7. Bake Sushi Cups: Bake the cups for approximately 15 minutes. For an extra crispy top, broil for the last 60 seconds, watching closely to avoid burning.
8. Garnish and Serve: Remove the muffin tin from the oven and allow the cups to cool slightly. Transfer them gently to a serving plate and garnish with additional spicy mayo and freshly chopped chives before serving.

Notes

• If you don’t have coconut aminos, soy sauce or tamari are excellent substitutes.
• Using seasoned rice vinegar is optional but recommended for authentic sushi rice flavor.
• To prevent rice from sticking to your hands during assembly, dip your fingers in water.
• You can adjust the level of spicy mayo to your taste or substitute with sriracha mayo.
• For easier removal, allow the sushi cups to cool slightly before lifting from the muffin tin.
• This recipe works well with other types of sashimi-grade fish or cooked seafood for variety.

Keywords: salmon sushi cups, baked sushi, nori cups, sushi appetizer, spicy salmon sushi, easy sushi recipe