Viral Easy Salmon Sushi Bake Cups Recipe
Introduction
This viral easy salmon sushi bake cups recipe is a fun and delicious twist on traditional sushi. Combining flavorful salmon with seasoned rice and crispy seaweed, these bite-sized cups are perfect for parties or a weeknight treat.
Ingredients
- 1 1/2 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1 cup cooked salmon, flaked
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha, plus more for topping
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 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
- Step 1: 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 to allow the flavors to meld.
- Step 2: In another bowl, mix the flaked cooked salmon with mayonnaise, sriracha, soy sauce, and sesame oil until creamy and well blended.
- Step 3: Preheat your oven to 375°F. Line each cup of a muffin tin with a square of roasted seaweed snack, pressing it firmly to form a cup-shaped base.
- Step 4: Spoon about 2 tablespoons of the sushi rice into each seaweed cup, pressing gently to compact it slightly and create a firm base.
- Step 5: Top each rice base with a heaping spoonful of the salmon mixture, spreading it evenly over the rice.
- Step 6: 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.
- Step 7: Remove from oven and let the cups cool for 5 minutes. Garnish each with diced avocado, chopped green onions, a drizzle of sriracha, and a sprinkle of sesame seeds.
- Step 8: Serve warm, optionally accompanied by pickled ginger and soy sauce for dipping.
Tips & Variations
- Use leftover cooked salmon or canned salmon to save time without sacrificing flavor.
- Adjust the amount of sriracha to control the spiciness to your preference.
- For extra crunch, sprinkle toasted panko breadcrumbs on top before baking.
- Substitute the roasted seaweed snacks with nori sheets cut to size for a different texture.
- Add cucumber or radish slices as additional toppings for freshness and crunch.
Storage
Store any leftover salmon sushi bake cups in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F for 5-7 minutes to maintain crispiness and warm the topping. Avoid microwaving as it may make the seaweed soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use raw salmon for this recipe?
This recipe calls for cooked salmon to ensure it is safe to eat and to provide the right texture after baking. Using raw salmon is not recommended unless it is properly cooked or sushi-grade and prepared safely.
What can I substitute for mayonnaise?
If you prefer a lighter option or do not have mayonnaise, you can use Greek yogurt or a vegan mayo alternative. These will keep the salmon mixture creamy while adjusting the flavor slightly.
PrintViral Easy Salmon Sushi Bake Cups Recipe
These Viral Easy Salmon Sushi Bake Cups are a delicious and convenient twist on traditional sushi, combining flavorful sushi rice, creamy spicy salmon, and crispy roasted seaweed cups. Baked to perfection and topped with fresh avocado and green onions, they make a perfect party appetizer or light meal that’s sure to impress.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese-Inspired
Ingredients
Sushi 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 & 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 the ingredients are well incorporated. Allow the mixture to cool slightly so the flavors can meld together.
- Make the Salmon Mixture: In another bowl, blend the flaked cooked salmon with mayonnaise, sriracha, soy sauce, and sesame oil. Stir until the mixture becomes creamy and well combined.
- Line the Muffin Tin: Preheat your oven to 375°F (190°C). Line each cup of a muffin tin with a square of roasted seaweed snack, pressing it firmly into place to form a sturdy cup-shaped base that will hold the fillings.
- Assemble the Cups: Spoon about 2 tablespoons of the sushi rice into each seaweed-lined cup, pressing gently to pack it firmly and create a base layer. Then, top each with a generous spoonful of the creamy salmon mixture, spreading it evenly over the rice.
- 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 becomes slightly golden on top.
- Garnish and Serve: Remove the sushi bake cups from the oven and let them 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, alongside optional pickled ginger and soy sauce for dipping.
Notes
- You can prepare the sushi rice and salmon mixture a day ahead to save time on serving day.
- Use cooked salmon leftovers or canned salmon as a convenient alternative.
- Adjust the amount of sriracha to control the spice level to your preference.
- These cups are best served warm but can be stored covered in the fridge for up to 2 days.
- For a gluten-free option, use gluten-free soy sauce.
Keywords: salmon sushi bake, sushi bake cups, baked sushi, easy salmon recipe, party appetizer, sushi rice cups
