Baked Salmon Sushi Cups
Recipe - GOLDEN VALLEY (+Wines & Spirits)
Baked Salmon Sushi Cups
000
Ingredients
1 cup sushi rice
3 nori sheets
FOR THE SPICY MAYONNAISE: 1 cup mayonnaise
2 tablespoons sambal oelek chili garlic paste
2 tablespoons Sriracha Hot Chili Sauce
juice from 1 lime
½ teaspoon granulated sugar
½ teaspoon sesame oil
1 pound skinless salmon fillets
1 tablespoon soy sauce
1 teaspoon chili powder
sliced green onions, for garnish
diced avocado, for garnish
Directions
- Heat the oven to 350 F.
- Cook sushi rice according to package directions.
- Cut each nori sheet into 4 equal squares. Spread 1 tablespoon warm cooked sushi rice in the center of each nori square and press the sheets into the wells of a muffin tin.
- TO MAKE SPICY MAYONNAISE: In a small bowl, whisk together mayonnaise, sambal oelek, Sriracha, lime juice, sugar and sesame oil.
- Dice salmon into bite-sized pieces.
- In a large bowl, combine the salmon, ½ the spicy mayonnaise, soy sauce and chili powder.
- Place 2 tablespoons of the salmon in each nori cup.
- Bake for 15 minutes or until browned. Increase the heat to broil and cook for 1 minute or until the tops are crispy.
- Garnish each cup with sliced green onion and diced avocado. Serve hot with additional spicy mayo.
TIP: Use the rice while it’s still warm to help keep the nori sheets from breaking when you put them in the muffin tin.
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Prep Time
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Cook Time
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Servings
Shop Ingredients
Makes 0 servings
Lundberg Farms Organic Sushi Rice, 2 Pound
$12.99$6.50/lb
Sushi Chef Nori Toasted Seaweed Sheets, 5 Each
$6.59$1.32 each
Hellmann's Real Mayonnaise, 15 Ounce
$4.99$0.33/oz
Thai Kitchen Roasted Red Chili Paste, 4 Ounce
$6.19$1.55/oz
Huy Fong Sriracha Hot Chili Sauce, 17 Ounce
$6.59$0.39/oz
Limes, 0.33 Pound
$0.99 avg/ea$2.99/lb
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
International Collection Sesame Oil, 8.45 Ounce
$10.89$1.29/oz
Sixty South Pure Antarctic Salmon Fillets, 1 Pound
Deal
$14.99/lb was $18.99/lb$14.99/lb
San-J Organic Wheat Free Tamari Soy Sauce, 10 Ounce
$6.89$0.69/oz
L&B Chili Powder, 2.1 Ounce
$7.19$3.42/oz
Green Onions Bunched, 1 Each
$1.49
Organic Ripe Avocados, 1 Each
$2.49
Directions
- Heat the oven to 350 F.
- Cook sushi rice according to package directions.
- Cut each nori sheet into 4 equal squares. Spread 1 tablespoon warm cooked sushi rice in the center of each nori square and press the sheets into the wells of a muffin tin.
- TO MAKE SPICY MAYONNAISE: In a small bowl, whisk together mayonnaise, sambal oelek, Sriracha, lime juice, sugar and sesame oil.
- Dice salmon into bite-sized pieces.
- In a large bowl, combine the salmon, ½ the spicy mayonnaise, soy sauce and chili powder.
- Place 2 tablespoons of the salmon in each nori cup.
- Bake for 15 minutes or until browned. Increase the heat to broil and cook for 1 minute or until the tops are crispy.
- Garnish each cup with sliced green onion and diced avocado. Serve hot with additional spicy mayo.
TIP: Use the rice while it’s still warm to help keep the nori sheets from breaking when you put them in the muffin tin.