Viral Salmon Sushi Cups (Print Version)
# Ingredients:
→ Rice & Base
01 -
2 cups sticky sushi rice, already cooked
02 -
3 nori sheets, regular size
03 -
8 ounces salmon, cubed and without skin
→ Marinade for Salmon
04 -
2 tbsp soy sauce
05 -
1 tbsp hoisin
06 -
1 tsp sesame oil
07 -
1 tsp chili flakes
08 -
½ tsp fine salt
09 -
½ tsp powdered ginger
→ Veggie Fillers
10 -
½ cup fresh cucumber, chopped small
11 -
½ cup diced carrots after peeling
→ Creamy Spicy Sauce
12 -
¼ cup Japanese mayo
13 -
1 tbsp chili garlic paste
14 -
1 tsp of spicy sriracha
→ Extras on Top
15 -
Green onions, minced
16 -
A sprinkle of sesame seeds
# Instructions:
01 -
Chop the salmon into smaller cubes and drop into a bowl. Mix in sesame oil, hoisin, ginger powder, a sprinkle of salt, soy sauce, and chili flakes. Cover and leave in the fridge for 1 to 3 hours.
02 -
Slice the nori sheets into quarters using scissors. Grab a muffin tray and mist the inside with a non-stick spray before heating the oven to 350°F.
03 -
Lay out a cut piece of nori flat, and scoop some rice onto the middle. Push it gently into the muffin pan section. Scoop the marinated fish on top of the rice layer.
04 -
Pop the muffin tray into the center of the preheated oven. Keep it in there for about 12 minutes, or until the salmon looks done but isn’t dry.
05 -
While the oven’s working, stir together chili garlic sauce, mayo, and sriracha in a small bowl until smooth and creamy.
06 -
After baking, dress each nori cup with diced cucumbers and carrots. Drizzle the spicy mayo over everything. Toss on some green onions and sesame seeds, then dig in while warm!
# Notes:
01 -
Overcooking will dry the salmon, so stick to the timer.
02 -
Toasted sesame seeds make a difference—try warming them in a skillet.
03 -
Sushi rice cooking instructions vary, so check the bag for tips.