Description
These Salmon Sushi Cups are a delightful twist on traditional sushi, combining crispy nori shells with a flavorful salmon and spicy mayo filling. Perfect as an appetizer or light meal, they are easy to prepare and bake to warm perfection in just 20 minutes.
Ingredients
Nori Shells
- 4 large nori sheets (seaweed, cut into 3-4” squares, about 16 squares)
Rice
- 2 cups cooked rice
Filling
- 2 cans (6 ounces each) cooked salmon or tuna
- 1/4 cup mayo or plain Greek yogurt
- 2-4 teaspoons sriracha
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce (use tamari for gluten-free option)
- 1 teaspoon lime juice
Toppings
- 1/2 medium cucumber, finely chopped
- 1 medium avocado, chopped small
- Sesame seeds (for garnish)
- Chopped green onion (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the sushi cups.
- Cut Nori Sheets: Cut the nori sheets into 3-4 inch squares, making approximately 16 pieces. Press each nori square into the cups of a muffin tin to form small shells for the sushi cups.
- Add Rice: Spoon about 2 tablespoons of cooked rice into each nori shell. Press down gently to shape the rice into a cup that will hold the filling securely.
- Mix Filling: In a medium bowl, combine the canned salmon or tuna with mayo or Greek yogurt, sriracha (adjust amount to spice preference), sesame oil, soy sauce, and lime juice. Mix until well incorporated to create a flavorful filling.
- Fill Cups: Spoon the fish mixture evenly into each nori and rice cup. Drizzle extra sriracha over the top if you like added heat.
- Bake: Place the muffin tin in the preheated oven and bake for about 10 minutes or until the sushi cups are warm and the nori edges become crisp.
- Add Toppings: After baking, top each sushi cup with finely chopped cucumber, diced avocado, a sprinkle of sesame seeds, and chopped green onion for freshness and crunch.
- Garnish and Serve: Drizzle additional lime juice and any leftover spicy sauce over the cups for extra flavor. Serve immediately for best texture and taste.
Notes
- You can substitute tuna for salmon or vice versa depending on preference or availability.
- For a gluten-free version, use tamari instead of soy sauce.
- Adjust the amount of sriracha to control the spice level to your liking.
- Use plain Greek yogurt instead of mayo for a lighter, tangier filling.
- Ensure rice is slightly cooled before filling to avoid sogginess and to help cups hold shape.
- The sushi cups are best served immediately as the nori will lose crispness over time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese-inspired
