Description
A fun twist on sushi featuring baked salmon, short-grain rice, and bold flavors in a convenient cup format. Perfect for weeknight dinners or party appetizers.
Ingredients
- 1 lb salmon, cubed
- 1 tbsp light soy sauce
- 1 tbsp Kewpie mayo
- 1 tbsp Sriracha
- 1 tsp sesame oil
- 1 ½ cup uncooked sushi rice
- 1 tbsp rice vinegar
- 2 tsp white sugar
- 3 large nori sheets
- Furikake, for garnish
- 1 green onion, for garnish
- Cooking spray
Instructions
- Prepare the sushi rice: Cook the sushi rice according to package instructions and set aside to cool slightly.
- Make the vinegar mixture: In a microwave-safe bowl, combine rice vinegar and white sugar, microwave until sugar dissolves. Pour over cooked rice and mix.
- Preheat the oven: Preheat to 400°F (200°C).
- Prepare the salmon mixture: Mix cubed salmon with soy sauce, Kewpie mayo, Sriracha, and sesame oil in a bowl.
- Prepare the nori sheets: Cut nori sheets into rectangles or squares.
- Assemble the sushi cups: Grease a muffin tin, place sushi rice in nori squares in the tin, add salmon mixture on top.
- Bake: Bake for 15 minutes until salmon is fully cooked and tops are golden brown.
- Garnish and serve: Cool slightly, drizzle with Sriracha or spicy mayo, garnish with furikake and green onions, and serve.
Notes
Adjust seasoning and toppings based on personal taste preferences. Consider adding veggies for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese