Embrace the fusion of flavours and textures with our delectable recipe for Baked Salmon Sushi Cups. Inspired by the artistry of traditional sushi, these bite-sized delights offer a convenient and innovative twist that will tantalise your taste buds. Perfect for appetizers at intimate gatherings and casual get-togethers, these sushi cups are easy to make and sure to impress your guests.
Combining the freshness of diced salmon with the subtle sweetness of sushi rice, each bite delivers a harmonious blend of flavours. Enhanced with creamy mayonnaise, spicy sriracha sauce, and avocado, these cups offer a delightful balance of flavours.
The baking process infuses the ingredients with savoury notes, resulting in perfectly cooked salmon and golden edges on the rice cups. Topped with a sprinkle of sesame seeds and garnished with sliced green onions, these sushi cups are as visually appealing as they are delicious.
Ingredients:
3 sheets nori seaweed 1½ cups cooked sushi rice, cooled
For The Salmon:
- 2 tablespoons avocado oil or olive oil
- 1 tablespoon low-sodium soy sauce
- ½ teaspoon brown sugar
- ¾ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon red chili powder
- Salt, to taste
- 400g skinless salmon, diced
For The Spicy Mayo:
- ¼ cup Kewpie mayo
- 2 tablespoons Sriracha sauce
- 1 tablespoon honey
For The Toppings:
- ½ avocado, finely diced
- 2 green onions, thinly sliced
- 2 teaspoons toasted white and black sesame seeds
Instructions:
- Preheat the oven to 400°F (200°C). Cut each nori sheet into four equal-sized squares.
- In a mixing bowl, whisk together avocado oil (or olive oil), low-sodium soy sauce, brown sugar, smoked paprika, garlic powder, onion powder, red chili powder, and salt. Add diced salmon and toss to coat evenly. Allow the salmon to marinate for at least 30 minutes.
- Lightly spray a muffin tin with non-stick spray. Place one heaping tablespoon of cooked sushi rice onto each nori square, spreading it slightly.
- Transfer each nori square with rice to the muffin tin.
- Top each sushi muffin with about 1 tablespoon of marinated salmon. Bake for 10-15 minutes, or until the salmon is golden brown and cooked through.
- Prepare the spicy mayo by mixing Kewpie mayo, Sriracha sauce, and honey until well-combined.
- Once baked, remove the sushi muffins from the tin and allow them to cool completely.
- Top each muffin with diced avocado, a drizzle of spicy mayo, sliced green onions, and toasted sesame seeds.
- Enjoy your delicious Baked Salmon Sushi Cups!
FAQ’s
Is Sushi Bake Good the Next Day?
Sushi bake can be good the next day if stored properly. It should be kept in an airtight container and refrigerated. When ready to eat, you can reheat it in the oven or microwave until it’s warm throughout. This can help maintain its taste and texture. However, for the best experience, it’s often recommended to enjoy sushi bake fresh when it’s made, as the texture of the rice and freshness of ingredients are at their peak right after cooking.
Can You Cook Sushi Grade Salmon?
Yes, you can cook sushi-grade salmon. While sushi-grade salmon is often consumed raw in dishes like sashimi or sushi, it’s perfectly safe and delicious to cook it as well. Cooking sushi-grade salmon can be a great option if you prefer the flavor and texture of cooked fish or if you’re concerned about consuming raw fish. You can bake, grill, or pan-sear sushi-grade salmon just like you would with any other salmon. The high quality of sushi-grade fish ensures it remains tender and flavourful when cooked.