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Baked Salmon Sushi Cups

These Baked Salmon Sushi Cups offer a delicious twist on traditional sushi by combining tender baked salmon, seasoned rice, and fresh vegetables in a convenient cup format perfect for appetizers or light meals.

Ingredients

Scale
  • 1 cup sushi rice
  • 1 1/4 cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 8 oz fresh salmon fillet
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 cucumber, finely diced
  • 1 avocado, diced
  • 2 tablespoons mayonnaise
  • 1 teaspoon Sriracha sauce (optional)
  • 2 sheets nori, cut into small squares
  • 1 tablespoon toasted sesame seeds
  • Green onions, thinly sliced for garnish

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly grease a mini muffin tin.
  2. Rinse sushi rice under cold water until water runs clear. Combine rice and water in a pot and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Remove from heat and let rice steam covered for an additional 10 minutes.
  3. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this seasoning into the cooked rice and let it cool to room temperature.
  4. Place salmon fillet on a baking sheet, drizzle with soy sauce and sesame oil. Bake for 12-15 minutes until cooked through. Flake salmon into bite-sized pieces once cooled.
  5. In a small bowl, combine mayonnaise and Sriracha sauce to create a spicy mayo (optional).
  6. Line each mini muffin cup with a nori square, pressing gently to fit the shape.
  7. Press a layer of seasoned sushi rice into each nori-lined cup to form the base.
  8. Add diced cucumber and avocado on top of the rice.
  9. Place flaked salmon over the vegetables in each cup.
  10. Drizzle a small amount of spicy mayo over each cup, then sprinkle with toasted sesame seeds and sliced green onions.
  11. Serve immediately or chill briefly before serving.

Notes

For added crunch, sprinkle some finely chopped toasted almonds or tempura flakes on top before serving.