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Salmon Sushi Cups Recipe

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★★★★★

4.4 from 116 reviews

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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/salmon-sushi-cups-recipe/