Baked Salmon Sushi Cups: Two Delicious Recipes For Sushi Lovers

Are you a sushi lover looking for a new way to enjoy your favorite flavors? Look no further than baked salmon sushi cups! These tasty treats combine the best of both worlds: the savory flavors of sushi and the comforting warmth of baked dishes. Plus, they’re perfect for entertaining, as each cup is a single serving that’s easy to eat with your fingers.

Recipe #1: Classic Baked Salmon Sushi Cups

Ingredients:

• 1 lb. salmon, cut into small cubes
• 2 cups sushi rice, cooked
• 1/2 cup rice vinegar
• 1/4 cup sugar
• 1 tsp. salt
• 1 avocado, diced
• 1 cucumber, diced
• 2 tbsp. sesame seeds
• 1 tbsp. soy sauce
• 1 tbsp. honey
• 1 tbsp. mirin
• 1 tbsp. sesame oil

Instructions:

1. Preheat your oven to 375°F.
2. Combine the rice vinegar, sugar, and salt in a small saucepan over low heat. Cook, stirring frequently, until the sugar and salt have dissolved. Remove from heat and let cool.
3. Combine the cooked sushi rice with the vinegar mixture and stir until well-coated.
4. In a separate bowl, combine the soy sauce, honey, mirin, and sesame oil. Add the diced salmon and stir to coat.
5. Grease a muffin tin with cooking spray. Press a spoonful of the rice mixture into each cup, pressing down firmly to create a well in the center.
6. Spoon the salmon mixture into each rice cup, filling just to the top.
7. Bake for 15-20 minutes, or until the salmon is cooked through and the rice is slightly crispy on the edges.
8. Remove from the oven and let cool for 5 minutes. Top each cup with diced avocado, cucumber, and sesame seeds.
9. Serve warm and enjoy!

Nutritional Information:

Calories: 335 | Fat: 12g | Carbohydrates: 36g | Fiber: 3g | Protein: 22g

Cooking Time:

Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes

Equipment:

Muffin Tin | Mixing Bowl | Saucepan | Spoon | Knife

Serving Suggestions:

These baked salmon sushi cups are a great appetizer or main dish. Serve them with a side of miso soup or a cucumber salad for a complete meal.

Variations:

Try swapping out the salmon for cooked shrimp, crab meat, or tofu for a different twist on this recipe. You can also add in other toppings like sliced jalapeños, pickled ginger, or wasabi for a spicy kick.

Substitutions:

You can use any type of rice vinegar for the dressing, and you can swap out the honey for agave nectar or maple syrup if you prefer. You can also use brown rice instead of sushi rice for a healthier option.

Storage:

Store any leftover sushi cups in an airtight container in the fridge for up to 2 days. Reheat in the oven or microwave before serving.

Tips:

• Make sure to press the rice mixture firmly into the muffin cups to create a well for the salmon mixture.
• Don’t overfill the cups with the salmon mixture or they may spill over during baking.
• Feel free to get creative with the toppings! You can use any type of veggies or seeds you like.

Frequently Asked Questions:

Q: Can I make these sushi cups ahead of time?

A: Yes! You can prep the rice and salmon mixture ahead of time and assemble the cups right before baking. You can also bake them ahead of time and reheat them in the oven before serving.

Recipe #2: Spicy Baked Salmon Sushi Cups

Ingredients:

• 1 lb. salmon, cut into small cubes
• 2 cups sushi rice, cooked
• 1/2 cup rice vinegar
• 1/4 cup sugar
• 1 tsp. salt
• 1 avocado, diced
• 1 jalapeño, sliced
• 2 tbsp. sesame seeds
• 1 tbsp. soy sauce
• 1 tbsp. honey
• 1 tbsp. sriracha
• 1 tbsp. sesame oil

Instructions:

1. Follow the same instructions as Recipe #1 to cook the rice and prep the salmon.
2. Combine the soy sauce, honey, sriracha, and sesame oil in a small bowl. Add the diced salmon and stir to coat.
3. Grease a muffin tin with cooking spray. Press a spoonful of the rice mixture into each cup, pressing down firmly to create a well in the center.
4. Spoon the salmon mixture into each rice cup, filling just to the top.
5. Bake for 15-20 minutes, or until the salmon is cooked through and the rice is slightly crispy on the edges.
6. Remove from the oven and let cool for 5 minutes. Top each cup with diced avocado, sliced jalapeño, and sesame seeds.
7. Serve warm and enjoy!

Nutritional Information:

Calories: 345 | Fat: 12g | Carbohydrates: 37g | Fiber: 4g | Protein: 22g

Cooking Time:

Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes

Equipment:

Muffin Tin | Mixing Bowl | Spoon | Knife

Serving Suggestions:

These spicy baked salmon sushi cups are perfect for a party or potluck. Serve them with a side of edamame or seaweed salad for a complete meal.

Variations:

You can adjust the level of spiciness in this recipe by adding more or less sriracha. You can also swap out the jalapeños for sliced green onions or red bell peppers.

Substitutions:

You can use any type of vinegar for the dressing, and you can swap out the honey for agave nectar or maple syrup if you prefer. You can also use brown rice instead of sushi rice for a healthier option.

Storage:

Store any leftover sushi cups in an airtight container in the fridge for up to 2 days. Reheat in the oven or microwave before serving.

Tips:

• If you don’t like spicy foods, you can omit the sriracha or use a milder hot sauce instead.
• Make sure to press the rice mixture firmly into the muffin cups to create a well for the salmon mixture.
• Don’t overfill the cups with the salmon mixture or they may spill over during baking.

Frequently Asked Questions:

Q: Can I make these sushi cups gluten-free?

A: Yes! Just make sure to use gluten-free soy sauce and double-check that all your other ingredients are gluten-free.

Final Thoughts:

Baked salmon sushi cups are a fun and delicious way to enjoy your favorite sushi flavors in a new way. Whether you prefer the classic version or the spicy twist, these cups are sure to be a hit at your next party or family dinner. So why not give them a try and see what you think?