Salmon Sushi Cups (Print Version)
# Ingredients:
→ Base Layer
01 -
2 cups of cooked sushi rice
02 -
Half a pound of salmon, cubed and skin taken off
03 -
3 sheets of nori seaweed
→ Marinade for Salmon
04 -
½ teaspoon of ground ginger
05 -
1 teaspoon of sesame oil
06 -
1 tablespoon of hoisin
07 -
2 tablespoons of soy sauce
08 -
½ teaspoon of salt
09 -
1 teaspoon of crushed red pepper flakes
→ Veggie Mix
10 -
Diced cucumber, ½ cup
11 -
½ cup of peeled and chopped carrots
→ Zesty Mayo Sauce
12 -
1 tablespoon of chili garlic paste
13 -
A dash of sriracha, about 1 teaspoon
14 -
¼ cup of Japanese-style mayo (kewpie)
→ Finishing Touches
15 -
Diced spring onions
16 -
Sesame seeds
# Instructions:
01 -
Cube the salmon into small chunks and toss it into a bowl. Stir in hoisin, ground ginger, red pepper flakes, soy sauce, salt, and sesame oil. Cover and let it chill in the fridge for one to three hours to soak up the flavors.
02 -
Snip the nori sheets into smaller squares using kitchen scissors. Grease a muffin pan lightly and set your oven to preheat at 350°F.
03 -
Lay the nori squares flat. Add a bit of sushi rice right in the center. Press them into the muffin cups before topping the rice with a little salmon from the marinade.
04 -
Put the muffin tray in the oven and let it bake on the middle rack for around 12 minutes. Pull them out when the salmon is cooked and still juicy.
05 -
While baking, grab a bowl and whisk together the kewpie mayo, chili garlic sauce, and some sriracha until smooth and creamy.
06 -
After baking, add the chopped carrots and cucumber on top of each cup. Drizzle the mayo over them and scatter sesame seeds and scallions for garnish. Serve warm.
# Notes:
01 -
Don’t let the salmon bake too long, or it’ll dry out.
02 -
Toasting sesame seeds in a pan beforehand adds more flavor.
03 -
Check your sushi rice packet for exact cooking instructions—brands vary!