Viral Baked Salmon Sushi Cups (Print-Friendly Version)
Layered baked salmon, sushi rice, and nori cups finished with creamy mayo and a touch of heat.
# Ingredients:
01 -
2 cups cooked sushi rice (jasmine or any short-grain rice)
02 -
2 tablespoons rice vinegar
03 -
1 tablespoon mirin
04 -
1 tablespoon sweetener (e.g., agave)
05 -
6 pieces roasted nori seaweed, cut into 4 squares
06 -
1 piece skinless salmon, 8 oz, cubed
07 -
2 tablespoons soy sauce
08 -
2 tablespoons Kewpie mayo
09 -
2 tablespoons sriracha
→ Garnish (optional)
10 -
Sliced avocado
11 -
Green onions
12 -
Furikake
13 -
Kewpie mayo
14 -
Sriracha
15 -
Sesame seeds
# Steps:
01 -
Preheat the oven to 400°F (200°C). Cut the skinless salmon into bite-sized cubes.
02 -
In a large bowl, place salmon cubes, soy sauce, Kewpie mayo, and sriracha. Mix gently to coat evenly. Set aside.
03 -
In a separate bowl, combine cooked sushi rice, rice vinegar, and mirin. Gently fold together. If using day-old rice, warm it up in the microwave for 50 seconds to soften.
04 -
Line muffin tins with two nori sheets placed diagonally to form a basket. Add 2 tablespoons of prepared rice to each nori-lined cup and press gently to form a base. Top with the marinated salmon mixture.
05 -
Bake the cups at 400°F (200°C) for 12 minutes. Broil for 1-2 minutes to crisp the top. Let cool slightly before garnishing.
06 -
Garnish each cup with sesame seeds, avocado slices, green onions, Kewpie mayo, sriracha, and furikake. Serve immediately.
# Notes:
01 -
Use day-old rice warmed in the microwave to give it the right texture for sushi.
02 -
You can prepare individual portions using oven-safe ramekins in an air fryer.