Description
These Viral Easy Salmon Sushi Bake Cups are a delightful fusion appetizer featuring layers of seasoned sushi rice and creamy, spicy salmon baked to perfection in crispy seaweed cups. Topped with fresh avocado, green onions, and a drizzle of sriracha, they are a delicious and visually appealing treat perfect for entertaining or a fun family meal.
Ingredients
Scale
Rice Base
- 1 1/2 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
Salmon Topping
- 1 cup cooked salmon, flaked
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha, plus more for topping
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
Assembly and Garnish
- 6 sheets roasted seaweed snacks, cut into squares
- 1 avocado, diced
- 1/4 cup chopped green onions
- 1 teaspoon sesame seeds
- Optional: pickled ginger and soy sauce for serving
Instructions
- Prepare the Sushi Rice Base: In a bowl, combine the warm cooked sushi rice with rice vinegar, sugar, and salt. Mix gently until well incorporated and set aside to cool slightly, allowing the flavors to meld.
- Make the Salmon Mixture: In another bowl, mix the flaked cooked salmon with mayonnaise, sriracha, soy sauce, and sesame oil until you achieve a creamy, well-blended mixture.
- Line the Muffin Tin: Preheat your oven to 375°F. Line each cup of a muffin tin with a square of roasted seaweed snack, pressing it firmly into place to form a cup-shaped base.
- Assemble the Cups: Spoon about 2 tablespoons of the sushi rice into each seaweed cup, pressing gently to compact it slightly and create a firm base. Then, top each with a heaping spoonful of the salmon mixture, spreading evenly.
- Bake: Place the muffin tin in the preheated oven and bake for 10 to 12 minutes, or until the salmon topping is heated through and slightly golden on top.
- Garnish and Serve: Remove from oven and let cool for 5 minutes. Top each cup with diced avocado, chopped green onions, a drizzle of sriracha, and a sprinkle of sesame seeds. Serve warm, accompanied by optional pickled ginger and soy sauce.
Notes
- You can use canned salmon or leftover grilled salmon instead of freshly cooked salmon for convenience.
- Swap sriracha with spicy mayo or gochujang for a different flavor profile.
- For a crispier base, lightly toast the seaweed sheets before lining the muffin tin.
- These cups are best served warm but can be enjoyed at room temperature.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese-Inspired
