
Yields:
12
Prep Time:
15 mins
Total Time:
40 mins
Making sushi at home can be intimidating, what with making sushi rice, rolling it up just right, and dealing with raw fish. With these baked salmon sushi cups, you can skip all that but still get all the flavors of your favorite roll. Baked in mini muffin tins, these also come together fast, making them perfect to eat for a quick lunch or to serve as a bite-sized app at your next party.
To really do these right, use a Japanese mayonnaise—Kewpie is the brand most commonly found in the U.S. It’s got a touch more sweetness and a lot more umami than your regular mayo and is worth seeking out for this recipe. That said, if you can’t find it, whatever mayonnaise you usually use will do just fine.
Though you might be tempted to build these cups in the muffin pans, we highly recommend placing the rice on the nori before lining the muffin tins with it. The rice helps to soften the nori so it folds rather than cracks when you put it in, making the whole process go more smoothly.
Did you try this? Let us know how it went in the comments!
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Ingredients
Cooking spray
- 2 cups
- 3
nori sheets, quartered
- 1
(1 1/2-lb.) skinless salmon fillet, cut into 1/2" cubes
- 2
scallions, thinly sliced, plus more for serving
- 1 tsp.
toasted sesame oil
- 4 Tbsp.
Japanese mayonnaise (such as Kewpie), divided
- 2 1/4 tsp.
sriracha, divided
Kosher salt
- 2 tsp.
black and white sesame seeds
Directions
- Step 1Arrange a rack in upper third of oven; preheat to 400°. Lightly coat a standard 12-cup muffin tin with cooking spray.
- Step 2Scoop 1 heaping Tbsp. sushi rice into the center of each piece of nori. Transfer nori to prepared tin rice side up. Using a spoon, gently pack rice into an even layer in bottom of cup.
- Step 3In a large bowl, toss salmon, scallions, oil, 2 Tbsp. mayonnaise, 2 tsp. sriracha, and 1/4 tsp. salt until combined. Divide salmon mixture among muffin cups (about 1/4 cup each), spooning on top of rice.
- Step 4Bake until salmon is almost cooked through, about 11 minutes.
- Step 5Turn on broiler and broil, watching carefully to ensure salmon doesn't burn, until tops are charred in places and salmon is cooked through, 2 to 4 minutes. Let cool 5 minutes.
- Step 6Meanwhile, in a small bowl, combine remaining 2 Tbsp. mayonnaise and 1/4 tsp. sriracha.
- Step 7Arrange sushi cups on a platter. Drizzle with mayonnaise mixture. Sprinkle with sesame seeds and scallions.
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