Baked Salmon Sushi Cups

When I first heard of these sushi cups that are baked, they were totally trending on social media and being that I love anything made with salmon I had to jump on the bandwagon and give these a try myself.

I was a bit dubious to start, but after making a batch I was won over. They are so tasty and I love that you can put whatever toppings on the baked salmon cup that you want. I opted for a cool bit of quick pickled cucumber and carrot along with some radish and then drizzle everything with a slightly sweet, slightly spicy Sriracha mayo. Have I mentioned that these are phenomenal?

I did a cheats version of the sushi rice using my favorite cooked jasmine rice and adding a small amounts of rice vinegar, which in itself is slightly sweet. Between the vinegar and the rice, it made for a sticky enough substance for me to form these cups.

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READY FOR THE OVEN

I used regular nori sheets, cut them in quarters so that I had some squares to work with, then plopped a bit of the rice on each, used the back of a spoon to press it down into the cup of a muffin tin, then topped with my marinated salmon chunks that were resting for a bit in some coconut aminos (of course you can use soy sauce).

​If you're not familiar with nori, it's that seaweed wrapper that encases sushi rolls and is slightly salty.  You can buy it at Asian groceries and nowadays as most standard grocery stores.  Of course you can purchase case it online.  See the link below.

BAKED & READY TO TOP

After this, all you do is bake and top. I made these for lunch and my grandson absolutely loved them. 

TOPPINGS GALORE

This spin on sushi will draw in all those outliers (like myself), who actually don't care for the texture of raw fish no matter how great the quality.  Yes, I'm the gal who orders California rolls at a sushi restaurant, so not judgement from me.

SO FUN TO PUT THEM OUT & LET EVERYONE TOP THEIR OWN

Give these gorgeous cups a whirl. ?

Baked Sushi Cups
Makes 8 cups 


1 pound salmon with the skin removed, cut into bite sized cubes
2 nori (seaweed) sheets, cut into 8 squares
2 tablespoons coconut aminos or soy sauce 
1 tablespoon mayo (I use coconut oil mayo)
1 teaspoon sriracha


Shortcut Sushi Rice 
2 cups cooked and cooled rice (I used jasmine rice, which I always have on hand)
1 tablespoon rice vinegar (or white balsamic vinegar)
Mix rice and vinegar together.


Preheat oven to 400 degrees.


Marinate the fish  - Mix coconut aminos, 1 tablespoon mayonnaise and 1 teaspoon sriracha in a medium bowl and add in salmon cubes.  Gently toss to coat and let marinate for about 15-20 minutes while you prepare the cups.

Make the cups - taking a nori square, place a heaping tablespoon or two into the nori and using the back of the spoon press into the muffin tin. Repeat for all 8 cups.  You can wet your hands with a but of water to assist in pressing the rice topped nori sheets into the muffin tin if needed.  Top with equal amounts of the salmon and bake for about 15 minutes. 

Top with all of your favorite toppings and drizzle with the Sriracha Honey Mayo.  I especially love the quick cucumber and carrot pickle.  These are best eaten the same day either right out of the oven or at room temperature.


Sriracha Honey Mayo
1/3 cup mayonnaise (I used coconut oil mayo)
1 tablespoon honey
2 teaspoons sriracha (more or less to taste)
Mix to combine.


Quick Carrot and Cucumber Pickle
1 carrot, shaved into ribbons with a vegetable peeler
1/2 English/hothouse cucumber, cut into matchsticks
2 tablespoons rice vinegar
1 teaspoon honey
Whisk together rice vinegar and honey. Add the carrot and cucumber and toss. Let sit while the sushi cups bake.


Additional Optional Toppings
Sesame seeds
Cilantro
Diced avocado
Sliced radishes
Sliced scallions

Following are some of the items I used for this recipe, including the nori (seaweed sheets)