Baked Salmon Sushi Cups
A delightful twist on traditional sushi, featuring crispy nori cups filled with creamy salmon and flavorful spices, baked to perfection.
Ingredients
- 2 cups cooked sushi rice
- 3 sheets nori, quartered
- 1½ lbs skinless salmon fillet, cut into ½-inch cubes
- 2 scallions thinly sliced, plus more for serving
- 1 tsp toasted sesame oil
- 4 Tbsp Japanese mayonnaise (such as Kewpie), divided
- 2¼ tsp sriracha, divided
- to taste kosher salt
- 2 tsp black and white sesame seeds
Instructions
- Preheat your oven to 400°F (200°C).
- Lightly coat a standard 12-cup muffin tin with cooking spray.
- Place one heaping tablespoon of cooked sushi rice in the center of each quartered nori sheet. Gently press down on the rice and transfer the nori to the muffin tin to form little cups.
- In a bowl, combine the cubed salmon, sliced scallions, toasted sesame oil, 2 tablespoons of Japanese mayonnaise, 2 teaspoons of sriracha, and a pinch of kosher salt. Mix gently until well combined.
- Divide the salmon mixture evenly among the nori cups, mounding slightly over the top.
- Bake in the preheated oven for about 11 minutes. Switch to broil mode and char the tops for an additional 2-4 minutes, watching closely to avoid burning.
- Whisk together the remaining Japanese mayonnaise and sriracha to create a drizzle. Once the sushi cups have cooled slightly, drizzle this mixture over each cup and sprinkle with sesame seeds and extra scallions.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.