Laura Rege is a Food Stylist and Recipe Developer who regularly contributes recipes and styles videos and photos for Delish. If she isn't in the Delish kitchens, you'll most likely find her out on the town looking for the next food trends in the US and on her travels abroad.
Making sushi at home can be intimidating, what with making sushi rice, rolling it up just right, and dealing with raw fish. With these baked salmon sushi cups, you can skip all that but still get all the flavors of your favorite roll. Baked in mini muffin tins, these also come together fast, making them perfect to eat for a quick lunch or to serve as a bite-sized app at your next party.
To really do these right, use a Japanese mayonnaise—Kewpie is the brand most commonly found in the U.S. It’s got a touch more sweetness and a lot more umami than your regular mayo and is worth seeking out for this recipe. That said, if you can’t find it, whatever mayonnaise you usually use will do just fine too.
Though you might be tempted to build these cups in the muffin pans, we highly recommend placing the rice on the nori before lining the muffin tins with it. The rice helps to soften the nori so it folds rather than cracks when you put it in, making the whole process go more smoothly.
Did you try this? Let us know how it went in the comments!
- Prep Time:
- 15 mins
- Total Time:
- 40 mins
- 2 c.
nori sheets, quartered
(1 1/2-lb.) skinless salmon fillet, cut into 1/2" cubes
scallions, thinly sliced, plus more for serving
- 1 tsp.
toasted sesame oil
- 4 tbsp.
Japanese mayonnaise (such as Kewpie), divided
- 2 1/4 tsp.
- 2 tsp.
black and white sesame seeds
- Nutrition Information
- Calories2432 Fat156 gSaturated fat29 gTrans fat0 gCholesterol397 mgSodium2618 mgCarbohydrates93 gFiber3 gSugar1 gProtein150 gVitamin D0 mcgCalcium179 mgIron8 mgPotassium2728 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
- Step 1Place a rack in upper third of oven; preheat to 400°. Lightly coat a standard 12-cup muffin tin with cooking spray. Scoop 1 heaping tablespoon sushi rice into the center of each piece of nori. Transfer nori to prepared tin rice side up. Using a spoon, gently pack rice into an even layer in bottom of cup.
- Step 2In a large bowl, toss salmon, scallions, oil, 2 tablespoons mayonnaise, 2 teaspoons sriracha, and 1/4 teaspoon salt until combined. Divide salmon mixture among muffin cups (about 1/4 c. each), spooning on top of rice.
- Step 3Bake until salmon is almost cooked through, about 11 minutes.
- Step 4Turn on broiler and broil, watching carefully to ensure salmon doesn't burn, until tops are charred in places and salmon is cooked through, 2 to 4 minutes. Let cool 5 minutes.
- Step 5Meanwhile, in a small bowl, combine remaining 2 tablespoons mayonnaise and 1/4 teaspoon sriracha.
- Step 6Arrange sushi cups on a platter. Drizzle with mayonnaise mixture. Sprinkle with sesame seeds and scallions.