Salmon Sushi Cups
A fun twist to traditional sushi rolls! Baked in a muffin tin, chewy sushi rice is wrapped in nori and topped with baked salmon, chopped green onions, furikake, unagi sauce and sriracha sauce.
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Servings: 12 servings
Calories: 161kcal
Equipment
Ingredients
Salmon
- 10 oz salmon cubed
- 3 tbsp Japanese mayo
- ½ tbsp sriracha
- 1 tsp lemon juice
- 2 cloves garlic minced
Cups
- 3 sheets nori/seaweed
- 1½ cup cooked sushi rice
Toppings
- ½ cup green onions chopped
- 1 tbsp furikake
- 2 tbsp unagi sauce
- 1 tsp sriracha
Instructions
- Preheat oven to 400℉.
- In a bowl, mix together the Japanese mayo, sriracha, lemon juice, and garlic.
- Add the cubed salmon to the bowl. Make sure the salmon is well coated. Set aside.
- Cut the nori/seaweed sheets into 8-inch squares.
- Grab a 12-cup muffin pan. Line each cup with one square of the nori/seaweed sheet. Gently press nori down into the cups.
- Place 2 tbsp of the sushi rice inside the nori.
- Top with 5-6 cubes of salmon.
- Assemble the rest of the cups. Once all of the cups are assembled, bake for 12-15 minutes, or until salmon is cooked through and tops are slightly browned.
- Gently remove each salmon cup to a plate. Sprinkle green onions and furikake on top. Drizzle cups with unagi and sriracha. Enjoy!
Nutrition
Calories: 161kcal | Carbohydrates: 23g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 113mg | Potassium: 167mg | Fiber: 1g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg
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