Description
A playful way to enjoy sushi flavors without rolling rice, combining seasoned salmon and vinegared sushi rice in crisp nori-lined cups.
Ingredients
Scale
- 1 lb salmon, cubed
- 1 tbsp light soy sauce
- 1 tbsp Kewpie mayo
- 1 tbsp Sriracha
- 1 tsp sesame oil
- 1 ½ cups uncooked sushi rice
- 1 tbsp rice vinegar
- 2 tsp white sugar
- 3 large nori sheets
- Furikake, for garnish
- 1 green onion, for garnish
- Cooking spray
Instructions
- Prepare the Sushi Rice: Cook sushi rice according to package instructions and set aside to cool.
- Make the Vinegar Mixture: Mix rice vinegar and white sugar in a microwave-safe bowl and microwave until sugar dissolves. Pour over the rice and mix well.
- Preheat the Oven: Set the oven to 400°F (200°C).
- Prepare the Salmon Mixture: In a bowl, combine cubed salmon with soy sauce, Kewpie mayo, Sriracha, and sesame oil. Mix well.
- Prepare the Nori Sheets: Cut nori sheets into squares to fit muffin tins.
- Assemble the Sushi Cups: Grease muffin tin, place sushi rice in nori squares, then add salmon mixture on top.
- Bake the Sushi Cups: Bake for about 15 minutes or until salmon is cooked and tops are golden.
- Garnish and Serve: Cool slightly, garnish with furikake and green onions, and serve immediately.
Notes
For best texture, consume soon after baking. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 173
- Sugar: 2g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.6g
- Protein: 11g
- Cholesterol: 35mg