Description
Delicious and easy-to-make Salmon Sushi Bake Cups, perfect for a quick meal or appetizer.
Ingredients
Scale
- 1 cup sushi rice
- 1 ¼ cups water
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- 8 ounces cooked salmon, flaked
- 1 tablespoon mayonnaise
- 1 teaspoon sriracha (adjust to taste)
- 1 tablespoon soy sauce
- 1 avocado, sliced
- ½ cucumber, thinly sliced
- 4 sheets nori, cut into strips
- Sesame seeds for garnish
- Green onions, chopped for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed.
- In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, remove it from heat and stir in the vinegar mixture. Let it cool slightly.
- In another bowl, combine the flaked salmon, mayonnaise, sriracha, and soy sauce. Mix until well combined.
- Lightly grease a muffin tin. Press a spoonful of sushi rice into the bottom of each muffin cup to form a base.
- Spoon the salmon mixture on top of the rice in each cup.
- Bake in the preheated oven for 15-20 minutes, or until the tops are golden and heated through.
- Remove from the oven and let cool for a few minutes. Carefully remove the sushi cups from the muffin tin.
- Top each cup with avocado slices, cucumber, nori strips, sesame seeds, and chopped green onions before serving.
Notes
- To enhance the flavor, try adding a sprinkle of furikake seasoning on top before baking.
- For a vegetarian option, substitute the salmon with marinated tofu or a mix of sautéed vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 50mg