Making sushi at home could be intimidating, but what if I told you that we can easily transform salmon, rice, and seaweed into super tasty baked salmon sushi cups? You’ll be surprised by how delicious they are.
Recipe
Serving: 12
Prep time: 15 minutes
Cook time: 45 minutes
For the steamed rice:
1 cup medium-grained rice, or replace with other types
1¼ cups water
For the sauce:
3 tablespoons mayonnaise
2 tablespoons Sriracha sauce
1/8 teaspoon salt
For the sushi cups:
12 sheets roasted seaweed (temaki nori), halved
1 pound salmon, cut into small cubes
1 medium avocado, diced
1 wedge lemon, or lime
Instructions
To cook the rice:
- After thoroughly rinsing the rice, transfer it to a rice cooker and pour the water inside. (The ratio of rice to water is about 1 to 1 ¼.) Choose the rice setting and cook for about 30 minutes.
- If you prefer to use a stovetop, place the rice and water in a pot and cover it with a lid. Cook over medium-high heat until it reaches a boil, then reduce the heat to low and let it simmer for 15 minutes. Afterward, turn off the heat but keep it covered for another 15 minutes
- Once cooked, remove the rice from the rice cooker.
To prepare the salmon:
- In a bowl, combine the mayonnaise, Sriracha sauce, and salt. Whisk.
- Add the salmon to the mixture and combine everything well.
To assemble:
- Take the roasted seaweed and cut each sheet in half. Do the same with the rest.
- Stack two sheets of roasted seaweed on top of each other. Scoop about 1 ½ tablespoons of warm rice on top. (The residual heat will soften the seaweed, making it easier to place in the muffin tin.)
- Put it in a standard-size muffin tin. Repeat this with the remaining seaweed and rice.
- Add the salmon over the rice into each cup.
To bake:
- Preheat the oven and place the muffin tin on the middle rack. Bake at 400 degrees F (204 degrees C) for about 15 minutes. Remove from the oven.
To serve:
- Top each cup with slices of avocado and, if desired, add extra Sriracha sauce. Enjoy!
