Spicy Salmon Sushi Cups (Print Version)
# Ingredients:
→ Spicy Salmon Filling
01 -
1 lb salmon, cut into small cubes
02 -
2 tablespoons Japanese mayonnaise (kewpie or regular)
03 -
1 tablespoon sriracha (optional)
04 -
¼ teaspoon sesame oil
05 -
1 ½ tablespoons soy sauce
→ Sushi Cups
06 -
3 nori sheets, cut into 4 squares each
07 -
⅔ cup uncooked sushi rice or sticky Jasmine rice
08 -
Water as per rice package instructions
09 -
1 tablespoon rice wine vinegar
→ Optional Spicy Mayo (Store-bought or Homemade)
10 -
¼ cup Japanese mayonnaise (kewpie or regular)
11 -
1 tablespoon sriracha
→ Garnish
12 -
Sliced green onions
13 -
Sesame seeds
14 -
Spicy mayo
# Instructions:
01 -
Preheat the oven to 400°F.
02 -
Prepare the rice on the stovetop or in a rice cooker according to package directions. Once cooked, transfer to a bowl and stir in the rice vinegar. Set aside until assembly.
03 -
In a large bowl, combine cubed salmon, Japanese mayonnaise, sriracha, sesame oil, and soy sauce. Gently mix and allow to marinate.
04 -
If making homemade spicy mayo, mix mayonnaise and sriracha in a small bowl until well combined. Set aside.
05 -
Add 2 tablespoons of seasoned rice to the center of each nori square on a cutting board or plate. Flatten the rice in the center without spreading to the edges. Press the rice-covered nori sheets into the cups of a 12-count muffin tin, spreading the rice along the bottom.
06 -
Spoon about 2 tablespoons of the salmon mixture on top of the rice in each muffin tin cup.
07 -
Bake in the oven for 8-9 minutes, or until the salmon is cooked through. For a crispy golden top, broil for an additional 1-2 minutes.
08 -
Remove from the oven and transfer the sushi cups to a serving platter. Drizzle spicy mayo over the top and garnish with sliced green onions and sesame seeds. Serve and enjoy.
# Notes:
01 -
Ensure the rice cools slightly before pressing onto the nori to avoid tearing.