Teriyaki Salmon Baked Sushi Cups
Teriyaki Salmon Baked Sushi Cups
Ingredients
For the Sushi Cups
- 2 cups sushi rice, cooked
- 2 tablespoons sushi seasoning, or rice vinegar
- 1 pound salmon fillet, diced into 1/2-inch pieces
- 1/4 cup teriyaki sauce
- 1 tablespoon spicy sauce, such as sriracha or chili oil
- 6 nori sheets
For Garnish
- 1 avocado, sliced or diced
- 1 teaspoon black sesame seeds
- 2 tablespoons spicy mayo, for drizzling
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 12-cup standard muffin tin.
⏱️ 5 min•🌡️ 375
- 2
In a medium bowl, combine the cooked sushi rice with the sushi seasoning or rice vinegar. Mix thoroughly with a spoon or rice paddle until the seasoning is evenly distributed.
⏱️ 5 min
- 3
In a separate bowl, add the diced salmon. Pour the teriyaki sauce and spicy sauce over the salmon. Mix well to ensure all salmon pieces are evenly coated.
⏱️ 5 min
- 4
Using kitchen scissors, cut each nori sheet into four equal squares. You will need 12 squares in total to line the muffin tin cups.
⏱️ 5 min
- 5
Place one nori square into each cup of the prepared muffin tin, pressing it down gently to form a cup shape.
⏱️ 3 min
- 6
Scoop approximately 2 tablespoons of the seasoned sushi rice into each nori-lined muffin cup. Gently press the rice down to form an even base.
⏱️ 4 min
- 7
Spoon about 1 1/2 to 2 tablespoons of the salmon mixture over the rice in each muffin cup.
⏱️ 3 min
- 8
Place the muffin tin into the preheated oven and bake for 12 to 15 minutes, or until the salmon is cooked through and the top is slightly crispy.
⏱️ 15 min•🌡️ 375
- 9
Once baked, carefully remove the sushi cups from the muffin tin. Arrange them on a serving plate. Top each sushi cup with slices or diced avocado, a drizzle of spicy mayo, and a sprinkle of black sesame seeds.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Teriyaki Salmon Baked Sushi Cups
For the Sushi Cups
- 2 cups sushi rice, cooked
- 2 tablespoons sushi seasoning, or rice vinegar
- 1 pound salmon fillet, diced into 1/2-inch pieces
- 1/4 cup teriyaki sauce
- 1 tablespoon spicy sauce, such as sriracha or chili oil
- 6 nori sheets
For Garnish
- 1 avocado, sliced or diced
- 1 teaspoon black sesame seeds
- 2 tablespoons spicy mayo, for drizzling
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 12-cup standard muffin tin.
⏱️ 5 min•🌡️ 375 - 2
In a medium bowl, combine the cooked sushi rice with the sushi seasoning or rice vinegar. Mix thoroughly with a spoon or rice paddle until the seasoning is evenly distributed.
⏱️ 5 min - 3
In a separate bowl, add the diced salmon. Pour the teriyaki sauce and spicy sauce over the salmon. Mix well to ensure all salmon pieces are evenly coated.
⏱️ 5 min - 4
Using kitchen scissors, cut each nori sheet into four equal squares. You will need 12 squares in total to line the muffin tin cups.
⏱️ 5 min - 5
Place one nori square into each cup of the prepared muffin tin, pressing it down gently to form a cup shape.
⏱️ 3 min - 6
Scoop approximately 2 tablespoons of the seasoned sushi rice into each nori-lined muffin cup. Gently press the rice down to form an even base.
⏱️ 4 min - 7
Spoon about 1 1/2 to 2 tablespoons of the salmon mixture over the rice in each muffin cup.
⏱️ 3 min - 8
Place the muffin tin into the preheated oven and bake for 12 to 15 minutes, or until the salmon is cooked through and the top is slightly crispy.
⏱️ 15 min•🌡️ 375 - 9
Once baked, carefully remove the sushi cups from the muffin tin. Arrange them on a serving plate. Top each sushi cup with slices or diced avocado, a drizzle of spicy mayo, and a sprinkle of black sesame seeds.
⏱️ 5 min