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Viral Easy Salmon Sushi Bake Cups Recipe

4.2 from 255 reviews

  • Author: admin
  • Total Time: 32 minutes
  • Yield: 12 sushi cups 1x
  • Diet: Pescatarian

Description

These Viral Easy Salmon Sushi Bake Cups are a delightful fusion appetizer combining the flavors of sushi with the convenience of a baked dish. Featuring seasoned sushi rice, flaky cooked salmon mixed with Japanese mayo and spicy sriracha, all layered in a muffin tin with nori sheets for a crispy seaweed finish. Topped with fresh green onions, sesame seeds, and optional diced avocado or cucumber, these sushi cups are perfect for parties, snacks, or a fun meal. Easy to prepare and bake, they bring sushi flavors to your oven with minimal fuss.

Ingredients

Scale

Sushi Rice Base

  • 1 1/2 cups cooked sushi rice
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 tablespoon mayonnaise (optional, for rice creaminess)

Salmon Mixture

  • 1 cup cooked salmon, flaked
  • 2 tablespoons Japanese mayonnaise (Kewpie preferred)
  • 1 tablespoon sriracha
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil

Assembly & Toppings

  • 12 small square seaweed sheets (nori)
  • Sliced green onions
  • Sesame seeds
  • Diced avocado (optional)
  • Diced cucumber (optional)

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 400°F (200°C) and lightly grease a 12-cup muffin tin to prevent sticking.
  2. Season the Sushi Rice: In a small bowl, combine warm cooked sushi rice with rice vinegar, sugar, and salt. Stir thoroughly until all ingredients are evenly incorporated. For a creamier texture, optionally mix in 1 tablespoon of mayonnaise.
  3. Mix the Salmon Filling: In a separate bowl, combine flaked cooked salmon with Japanese mayonnaise, sriracha, soy sauce, and sesame oil. Mix thoroughly until the mixture is smooth and evenly combined.
  4. Assemble the Cups: Press about 2 tablespoons of the seasoned sushi rice into the bottom of each muffin cup, forming a firm base. Place a small square of nori on top of the rice, slightly draping it over the edges of the muffin cup for extra texture.
  5. Add the Salmon Topping: Spoon 1 to 2 tablespoons of the salmon mixture over the nori-covered rice base in each muffin cup, spreading it evenly.
  6. Bake the Sushi Cups: Place the muffin tin in the preheated oven and bake for 10–12 minutes. The sushi bake cups should be warmed through and slightly golden on top.
  7. Garnish and Serve: Let the cups cool slightly before removing them from the tin. Top with sliced green onions, sesame seeds, and optionally diced avocado or cucumber. Serve warm or at room temperature for the best flavor.

Notes

  • You can substitute canned salmon or cooked shredded chicken if salmon is unavailable.
  • Adjust the spiciness by varying the amount of sriracha to suit your taste preferences.
  • These sushi bake cups are best enjoyed fresh but can be reheated in a toaster oven for convenience.
  • Use Japanese mayo (such as Kewpie) for authentic flavor and creaminess.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Japanese-American

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Find it online: https://homegrownbeets.com/viral-easy-salmon-sushi-bake-cups-recipe/