If you’re a sushi lover looking for a fun and easy twist on your favorite flavors, Baked Salmon Sushi Cups are the perfect answer. These bite-sized delights combine the familiar taste of sushi rolls with the convenience of a baked, hand-held appetizer. Perfect for parties, potlucks, or a weeknight treat, they’re packed with umami flavor, creamy texture, and a satisfying crunch. Plus, no rolling mats or raw fish required!
Ingredients:
- 1 ½ cups cooked sushi rice
- 2 tbsp rice vinegar
- 1 tsp sugar
- ½ tsp salt
- 1 sheet nori (seaweed), cut into small squares
- 1 cup cooked salmon (fresh, canned, or leftover), flaked
- 2 tbsp mayonnaise (preferably Japanese mayo)
- 1 tsp Sriracha (optional, for a spicy kick)
- 1 tsp soy sauce
- 1 avocado, diced
- 1 tsp sesame seeds
- Chopped green onions (for garnish)
- Muffin pan (standard size)
Instructions:
- Prepare the Rice: Mix the warm cooked sushi rice with rice vinegar, sugar, and salt. Stir gently and let it cool slightly.
- Prep the Cups: Lightly grease a muffin pan. Place one piece of cut nori into each cup, shaping it to hold the rice.
- Layer the Rice: Spoon about a tablespoon of seasoned rice into each nori-lined cup, pressing gently.
- Make the Salmon Mix: In a bowl, combine the flaked salmon, mayo, soy sauce, and Sriracha. Mix until creamy.
- Top and Bake: Spoon the salmon mixture over the rice in each cup. Bake in a preheated oven at 375°F (190°C) for 12–15 minutes until lightly golden on top.
- Garnish and Serve: Remove from the oven, let cool slightly. Top with diced avocado, sesame seeds, and green onions before serving.
These baked sushi cups are delicious warm or cold and offer a unique spin on traditional sushi. They’re easy to customize — try crab, shrimp, or tofu as a filling!
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