Hey there, sushi lovers!
Have you ever craved sushi but wanted something a little different? I’ve got the perfect twist for you!
Today, I’m excited to share my recipe for baked salmon sushi cups.
They’re fun, easy to make, and packed with flavor!
Perfect for a dinner party or a cozy night in.
Get ready to impress your taste buds and dig in!
Possible Ingredient Alternatives
Salmon can be replaced with firm tofu or tempeh for a vegetarian option. Marinate the tofu or tempeh in soy sauce and a touch of liquid smoke to mimic the salmon’s flavor. Cook time may need to be adjusted. For a different fish option, tuna or mahi-mahi can be used as they have similar textures to salmon.
Soy sauce can be substituted with coconut aminos for a soy-free, lower sodium alternative. Use the same amount as called for in the recipe. Tamari is another option for those avoiding gluten but still wanting the umami flavor of soy sauce.
Kewpie mayo can be replaced with regular mayonnaise or Greek yogurt for a tangier, lower-fat option. For a vegan alternative, use a plant-based mayo or cashew cream. Adjust the amount to taste, as these substitutions may have different consistencies and flavor intensities compared to Kewpie mayo.
| Preparation Time | 20-30 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1300
- Protein: 100-110 g
- Fat: 60-70 g
- Carbohydrates: 100-110 g
Ingredients
- 1 1/2 pounds salmon, skinless and cut into cubes
- A pinch of sea salt
- 2 tablespoons soy sauce or coconut aminos
- 2 tablespoons kewpie mayo (or use homemade mayo)
- 1 1/2 cups prepared sushi rice
- 1 teaspoon rice vinegar
- 12 nori pieces
- A squeeze of kewpie mayo
- 1 tablespoon sesame seeds
- 1/4 cup chopped green onions
Step 1: Preheat and Prepare the Muffin Tin
Start by preheating your oven to 400°F (200°C).
Lightly grease a standard-sized muffin tin to ensure that the nori cups do not stick upon baking.
Step 2: Mix the Salmon Filling
In a large bowl, add your cubed salmon along with the sea salt, soy sauce, and mayo.
Toss the ingredients together until the salmon is well-coated and everything is combined thoroughly.
Step 3: Prepare the Rice
Take your cooked rice and place it in a bowl.
Drizzle the rice with vinegar and mix thoroughly to ensure each grain is coated.
This will give the rice some added flavor and help it stick together.
Step 4: Assemble the Nori Cups
Lay out your nori sheets on a countertop.
If you are using large nori sheets, cut them into squares small enough to fit into each cavity of your muffin tin.
Add about 2-3 tablespoons of the rice mixture to each nori sheet.
Carefully fold the nori around the rice and place each one into the muffin tin.
Repeat this process until all muffin tin cavities are filled.
Step 5: Add Salmon and Bake
Top each rice-filled nori cup with the prepared salmon mixture, using about 2 tablespoons per cup depending on the size of your salmon pieces.
Place the muffin tin in the preheated oven and bake for 15 minutes, or until the salmon is cooked to your liking.
Step 6: Garnish and Serve
Once your nori cups are done baking, remove them from the oven.
Top with your choice of garnishes, such as sliced green onions, sesame seeds, or a drizzle of additional soy sauce.
Serve immediately for the best flavor and experience.
These nori cups are best enjoyed the same day but can be stored in an airtight container in the fridge for up to two days.
