Easy Baked Salmon Sushi Cups

Baked Salmon Sushi Cups are the perfect bite sized recipe to make. You can get that same sushi restaurant quality at home for a fraction of the cost. These Salmon cups are made in a muffin pan and are super fun to assemble. They are loaded with flavor and have a soft, yet crunchy texture. You only need a few simple ingredients. Best part is that this recipe can be customized to your liking by adding on your favorite fish or seasonings. For my recipe I used Salmon and Cajun seasoning.

I kept everything very simple and substituted a couple other ingredients to make it easier to make it without taking a trip to the grocery store.

INGREDIENTS:

SUSHI BAKE CUPS

• 1.5 cups salmon, cubed, about 1 pound of salmon

• 1/4 tsp sea salt

• 1/4 tsp pepper

• 1/2 Tbsp Cajun seasoning

• 1 tsp sesame seed oil

• 1.5 cups sushi rice

• 1 Tbsp Furikake

• 12 nori squares

• Green onions

• 1/2 Tbsp honey

TOPPINGS

• 1/2 Cup Kewpie mayo

• 1 Tbsp Sriracha

• 1 Tbsp Honey

• Black Sesame seeds

• Avocado

YIELDS

12 SUSHI CUPS

Next, cube fresh skinless salmon into small bite sized pieces, about 1/2 inch, and place in a bowl. Add in the salt, pepper, EVOO, and Cajun spice mix. Mix well and set aside to marinate for 2 hours.

Then, prepare the sushi rice according to package. Season the rice with Furikake and Sesame oil. Set aside.

Preheat oven to 400F, grease a muffin tin by coating it with non-stick spray.

To the marinated Salmon, add some freshly chopped green onion greens.

Once all the components are ready, it’s time to put everything together.

Cut the nori into 12 squares, I used 1 nori sheet to make 4 squares. Then, assemble to sushi cups by placing the nori strip over the cupcake cavity, adding in a scoop of rice and then finishing it off with the marinated salmon cubes.

Bake for 15 mins.

Allow salmon cups to cool for 5 minutes. Meanwhile, prepare the sauce by mixing Kewpie mayo, Sriracha and Honey.

Remove the slightly cooled down sushi cups from the cupcake tin and add the sauce and sprinkle some black sesame seeds as toppings.

Tips

• Use nori sheets and not seaweed strips. The nori sheets are much stronger and will hold the cups together. The seaweed strips are a bit more flimsy and the sushi cups won’t hold their shape after baking.

• Although frozen salmon will still work, I recommend using fresh salmon for the best results.

• Cut the salmon into very small bite sized pieces, about 1/2 inch.

• Kewpie mayo has a richer flavor than traditional mayo.

• Feel free to use your favorite fish, like tuna, instead of the salmon.