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Salmon Sushi Bake Cups Recipe

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4 from 6 reviews

Salmon Sushi Bake Cups are a simple and delicious twist on traditional sushi, featuring perfectly sized bites of flavorful salmon mixed with mayo, soy sauce, and sriracha, layered over seasoned sticky rice and baked to perfection in a muffin tin. This viral TikTok recipe is easy to prepare, making it a fantastic appetizer or main course with a delightful fusion of textures and flavors.

  • Total Time: 25 minutes
  • Yield: 12 cups

Ingredients

Main Ingredients

  • 8 oz boneless skinless salmon, cut into 1/2 inch cubes (250g)
  • 1 tablespoon mayonnaise, preferably Japanese (Kewpie)
  • 1 tablespoon soy sauce
  • 1 teaspoon sriracha sauce
  • 1/4 teaspoon wasabi (optional)
  • 1 cup cooked white sticky rice (such as sushi rice, Jasmine rice, or Egyptian rice)
  • 1/2 teaspoon rice vinegar or white vinegar
  • 12 squares nori (about 1/2 pack of nori sheets)

For Garnish

  • Sesame seeds
  • Green onion slices
  • Drizzle of sriracha sauce (optional)

Instructions

  1. Preheat and prepare muffin tin: Preheat your oven to 350°F (180°C). Lightly grease each of the 12 cavities of a muffin tin with non-stick cooking spray or rub a bit of oil using a paper towel to prevent sticking.
  2. Make salmon mixture: In a medium bowl, combine the cubed salmon with mayonnaise, soy sauce, sriracha, and wasabi if you are using it. Mix well to ensure the salmon is evenly coated in the sauce.
  3. Season rice: In a separate bowl, add the vinegar to the cooked sticky rice and stir gently to combine without mashing the rice, adding a subtle tang to balance the flavors.
  4. Prepare nori squares: Cut each nori sheet into squares sized to fit inside the muffin tin cavities with a slight overhang for easy lifting later.
  5. Assemble sushi cups: Place a tablespoon of the seasoned sticky rice onto each nori square. Press firmly to spread and slightly compact the rice. Then place the rice-covered nori into each muffin tin cavity.
  6. Add salmon topping: Add about a tablespoon of the salmon mixture (approximately 3-4 cubes) on top of the rice in each muffin cavity, distributing evenly.
  7. Bake: Bake in the preheated oven for 15 minutes or until the salmon is cooked through and opaque. Optionally, broil for 1-2 minutes afterward to get a crispy, slightly charred top on the salmon if desired.
  8. Garnish and serve: Remove from oven and sprinkle with sesame seeds and sliced green onions. Serve warm with additional sriracha mayonnaise and soy sauce according to your preference.

Notes

  • Use Japanese mayonnaise like Kewpie for the authentic creamy flavor.
  • The wasabi is optional but adds a nice kick if you enjoy heat.
  • Sticky rice varieties such as sushi rice or Jasmine rice work best for the right texture.
  • Be gentle when mixing the cooked rice with vinegar to keep the grains intact.
  • Broiling at the end crisps up the top but keep an eye on it to prevent burning.
  • These sushi bake cups are excellent served warm and can be customized with additional toppings like avocado or cucumber.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian
  • Diet: Halal

Find it online: https://dishiary.com/salmon-sushi-bake-cups-recipe/