Baked Salmon Sushi Cups
These Baked Salmon Sushi Cups are an easy, bite-sized twist on sushi with warm rice, roasted seaweed, creamy spicy salmon, and fresh avocado.
Ingredients
For the steamed rice
- 1 cup medium-grain rice, or substitute with another variety
- 1¼ cups water
For the spicy mayo sauce
- 3 tablespoons mayonnaise
- 2 tablespoons Sriracha sauce
- ⅛ 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: Thoroughly rinse the rice. Transfer to a rice cooker with the water and cook using the rice setting for about 30 minutes. For the stovetop method, bring the rice and water to a boil, reduce the heat to low, cover, and simmer for 15 minutes. Turn off the heat and let sit, covered, for another 15 minutes. Fluff and keep warm.
- To prepare the salmon: In a mixing bowl, whisk together the mayonnaise, Sriracha, and salt. Add the salmon and toss until evenly coated.
- To assemble the sushi cups: Cut each roasted seaweed sheet in half and stack two halves together. Add about 1½ tablespoons of warm rice on top, then gently press the seaweed and rice into a standard-size muffin tin to form a cup. Repeat with the remaining ingredients, then spoon the salmon mixture over the rice.
- To bake the sushi cups: Preheat the oven to 400°F (204°C). Bake on the middle rack for about 15 minutes, until the salmon is cooked through. Remove from the oven and let cool slightly.
- To serve: Top each sushi cup with diced avocado and a squeeze of lemon or lime. Add extra Sriracha if desired and serve warm.
Video
Notes
- Use warm rice: The warmth softens the seaweed, making it easier to shape and helping it stay in place in the muffin tin.
- Choose sticky rice: Medium-grain, sushi rice, or short-grain rice works best for holding the cups together.
- Stack the seaweed: Using two pieces gives each sushi cup more structure.
- Cut the salmon evenly: Similar-sized cubes help the salmon cook evenly.
- Add avocado after baking: This keeps it fresh and creamy.
- Serve freshly made: The seaweed gradually softens as it sits, so the sushi cups have the best texture soon after baking.