Salmon is one of my favorite fishes to eat. It’s soft and flaky, and if desired, can have deliciously crisp skin. While I have only made a raw salmon dish once or twice, my partner loves sushi. I thought these baked salmon sushi cups would make a good compromise. He gets all the makings of sushi, while I get cooked fish; it’s a win-win.
Originally posted on KaleJunkie, these are quite simple to make and you have the freedom to experiment with different seasonings and toppings. However, I thought I would keep them simple. While I enjoy experimenting in the kitchen, “going back to basics” is sometimes the best way to cook. It doesn’t mean the recipe is boring, or that it isn’t tasty. Therefore, if you’re a novice cook but want to wow your dinner guests, salmon sushi cups may be the dish you’re looking for.
Salmon Sushi Cups
Ingredients
For the Sushi Cups:
1 1/2 Pounds Salmon with the skin removed and cubed
1 Pinch of Sea Salt
2 Tablespoons Soy Sauce
2 Tablespoons Spicy Mayo
1 1/2 Cups Cooked Sushi Rice
1 Teaspoon Rice Vinegar
Rice Paper (Or, 12 Nori Squares)
Possible Garnishes:
More Spicy Mayo
Sesame Seeds
Chopped Green Onions
Instructions
Start by preheating your oven to 400 F and lightly greasing a standard-size muffin tin.
Next, add your cubed salmon, sea salt, soy sauce, and mayo to a large bowl. Toss to coat well, until all of the ingredients are fully combined.
Then, add your cooked rice to a bowl and add in your vinegar. Mix well; all of the rice should be coated in vinegar.
If you’re using nori sheets, place them on your work surface. If using larger-sized sheets, cut them into squares small enough to fit into each space of the muffin tin.
Add about 2-3 tablespoons of your rice mixture to each nori sheet, then fold and place inside the muffin tin. Repeat until all of the cavities of your muffin tin are filled.
Then, top each nori cup with your salmon mixture. This will be about 2 tablespoons, depending on how big your salmon is!
Bake the cups for 15 minutes. You may bake the salmon for longer depending on how you enjoy your fish cooked.
Remove them from the oven, top them with your garnishes of choice, serve, and enjoy! These cups are best eaten on the day they are made. If need be, they can be stored in the fridge in an airtight container for up to two days.
Related:
Salmon with Avocado Sauce Recipe