Description
These Viral Easy Salmon Sushi Bake Cups are a delicious and convenient twist on traditional sushi. Featuring seasoned sushi rice baked with a creamy, spicy salmon mixture, these sushi cups make a perfect appetizer or main dish. Topped with furikake and served with avocado, cucumber, and roasted seaweed, they offer all the flavors of sushi in an easy-to-make, shareable form.
Ingredients
Scale
Sushi Rice
- 2 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
Salmon Mixture
- 8 ounces salmon fillet, skin removed
- 1/4 teaspoon salt (for salmon)
- 1/4 teaspoon black pepper
- 1/2 cup cream cheese, softened
- 1/3 cup mayonnaise
- 2 tablespoons sriracha (adjust to taste)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 cup green onions, sliced
Toppings and Serving
- 1 tablespoon furikake seasoning
- Avocado slices, for serving
- Cucumber slices, for serving
- Roasted seaweed snack sheets, for serving
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease a muffin tin to prevent sticking and set aside.
- Season Sushi Rice: In a small bowl, combine the rice vinegar, sugar, and salt. Gently fold this seasoning into the warm cooked sushi rice until evenly coated. Set aside.
- Cook Salmon: Season the salmon fillet with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place it on a baking sheet and bake in the preheated oven for 10 to 12 minutes until the salmon is fully cooked and flakes easily with a fork.
- Prepare Salmon Mixture: Flake the cooked salmon into a bowl. Add the softened cream cheese, mayonnaise, sriracha, soy sauce, sesame oil, and sliced green onions. Mix thoroughly until well combined and creamy.
- Assemble Sushi Bake Cups: Press a layer of the seasoned sushi rice firmly into the bottom of each muffin cup. Spoon the salmon mixture evenly over the rice layer in each cup.
- Top with Furikake and Bake: Sprinkle furikake seasoning over each cup. Return the muffin tin to the oven and bake for 12 to 15 minutes until heated through and the tops are lightly golden.
- Serve: Allow the sushi cups to cool slightly before carefully removing them from the muffin tin. Serve with avocado slices, cucumber slices, and roasted seaweed sheets for scooping and enjoying.
Notes
- You can substitute canned salmon for fresh salmon to save time.
- Adjust the spice level by increasing or reducing the amount of sriracha according to your preference.
- Ensure that the rice is warm when seasoning with vinegar mixture for best absorption.
- Lightly greasing the muffin tin will help in easily removing the sushi bake cups.
