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Salmon Sushi Cups
Flona

Salmon Sushi Cups

These viral Salmon Sushi Cups combine tender baked salmon with perfectly seasoned sushi rice and crispy nori sheets. Topped with spicy mayo, furikake, and green onions, these deconstructed sushi cups are ready in just 30 minutes and perfect for lunch, dinner, or appetizers.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cups
Course: Dinner, Lunch
Cuisine: Asian, Japanese
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound fresh salmon fillet skinned and cut into small cubes
  • 1.5 cups uncooked sushi rice
  • 1 tablespoon rice vinegar for seasoning rice
  • 2 teaspoons white sugar to balance vinegar
  • 3 large nori sheets cut into 4 squares each
  • 1 tablespoon light soy sauce for salmon marinade
  • 1 tablespoon Kewpie mayo or regular mayonnaise
  • 1 tablespoon sriracha adjust to taste
  • 1 teaspoon sesame oil for nutty flavor
  • Furikake seasoning for garnish
  • 1 green onion sliced thin for garnish
  • Cooking spray for greasing muffin tin

Equipment

  • 12-cup muffin tin
  • Rice cooker or pot
  • Mixing bowls
  • Spoon for pressing
  • Sharp knife

Method
 

  1. Cook the sushi rice according to package instructions. While rice cooks, combine rice vinegar and sugar in a microwave-safe bowl and microwave for 30 seconds until sugar dissolves.
  2. Pour the vinegar mixture over the cooked rice and fold it in gently. Set aside while you prepare the salmon.
  3. Preheat your oven to 400°F.
  4. Pat the salmon fillet dry with paper towels, then cut into bite-sized cubes. In a bowl, combine the cubed salmon with soy sauce, Kewpie mayo, sriracha, and sesame oil. Mix until well coated.
  5. Cut each nori sheet into 4 equal squares to make 12 squares total.
  6. Spray a 12-cup muffin tin generously with cooking spray. Place one nori square in each cup, pressing it down to form a bowl shape.
  7. Add a generous spoonful of seasoned sushi rice onto each nori square. Use the back of a spoon or your fingers to press the rice down firmly, creating a compact, even base.
  8. Top each rice layer with a heaping spoonful of the salmon mixture, pressing down gently so everything holds together.
  9. Bake in the preheated oven for 15 minutes, or until the salmon is cooked through and the edges of the nori are crispy and slightly golden.
  10. Remove from oven and let the cups cool for 5 minutes. Use a butter knife to gently loosen the edges, then pop each cup out onto a serving platter.
  11. Drizzle with more sriracha or spicy mayo, sprinkle with furikake, and scatter sliced green onions on top. Serve immediately while warm.

Notes

  • Use high-quality sushi rice for the best sticky texture that holds the cups together.
  • Press the rice firmly into the muffin tin so the cups maintain their shape when removed.
  • Don't overcook the salmon - aim for 12-15 minutes to keep it moist and tender.
  • These cups can be assembled ahead and refrigerated, then baked when ready to serve.
  • For a milder version, reduce or omit the sriracha in the salmon marinade.
  • Substitute salmon with tuna, shrimp, or cubed tofu for variations.